This is my favorite soup and I’m sharing the recipe.

Ingredients

• 1 chicken breast
• 100 g (3.5 ounces) of miso paste
• 1 jar of bamboo heart
• 1 bushel spring onion (6 to 8 pieces usually)
• 1 red paprika
• 1 yellow paprika
• 2 heaped table spoons of sambal (ground chili pepper paste)
• 1 big onion
• 4 bouillon cubes chicken stock
• 1 bouillon cube vegetable stock
• 1 box shiitake mushrooms
• 1 big carrot
• 2.5 liters (2/3 US gallon) water
• 60 grams (2 ounces) of butter
• 2 tablespoons of corn starch

Preparation

• Cut the chicken breast in little pieces
• Cut the onion in very fine pieces
• Remove the paprika skin, remove the stem and seeds, and cut in medium sized chunks
• Peel the carrot, cut in inch long pieces, and then cut each piece in strips.
• Wash the spring onion, remove the roots and ends, and cut in pieces
• Remove the ends of the stems of the shiitake (dried out usually) and simply cut in strips

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Cooking

• Melt the butter and sauté the onion until it starts to caramelize
• Add the water, the bouillon cubes, the chicken, the miso paste, and the bamboo
• Leave this on a soft boil for half an hour
• Add the carrot, paprika, spring onion and leave soft boiling for another 15 minutes
• Add the shiitake, let simmer for 5 minutes or so
• Add the sambal. This is according to taste. For me this is 3 heaped table spoons. If unsure, start with what you think, and just keep adding until it hits the spot.
• Add salt to taste
• Dissolve the corn starch in a little bit of cold water. Add to the soup and stir. Again this is to taste. If you prefer a thick hearty soup, you want to use a bit more corn starch

Enjoy!