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David Chang gives some very broad outlines on a asian-inspired chicken soup on "Mind of a Chef" (Be prepared for a great deal of swearing, plus likely some insulting assertions if you watch it). Last night I tried it out.

WOW. This was very very good.

I followed his broad outlines, though I included the breast meat (I need to find some heritage chickens so the breast doesn't so out-weigh the legs/thights). Used Soba noodles as the noodle component.

Will make this, likely in variations, many times over.

One note that I like about his recipe (but he doesn't mention): He calls for scallions, but in the video you can see he is using the "Y" part. You use the white and green bits as garnish, and the Y part in between in the broth. Very nice use of the whole veg while keeping the garnish nice.

Can you describe his approach?

Break down a chicken. Poach all the parts in some water until tender (but not falling apart). Probably 40 min-1 hour. Remove chicken and shred the chicken into parts (I think he only uses the dark parts, I used all of it, though that tends to make it breast heavy with modern chickens). Season the chicken with some soy, black pepper and sesame oil (light hand there).

Boil the **** out of the broth left behind to concentrate it some.

Meanwhile, make a veg broth, onion, shallots, spring onion, garlic, coriander, star anise, bay leaf, couple of carrots. Simmer for a while. Probably the same amount of time or so of the chicken.

In each bowl put in some chicken. Note the chicken is pretty bland, so any left overs you'll want to be putting in a sauce or something. Put in some fresh new veg, if desired.

Combine the veg broth with the chicken broth in a balance that pleases your palette. Season with soy and salt (or maybe just one of them....).

Cook noodles (any, we used soba) in the combined broth. Put noodles in bowl, and pour over broth.

The only veg I put in was the bottom parts of the spring onion (sliced thin) with some of the top part. The middle part went in the broth. We added some sriracha.

It is distinctly asian flavoured, yet still chicken soup. The separate broths let you get the right veg/chicken balance. It is very chicken-y. This was my favourite chicken soup ever.