Chicken, miso and soba noodle soup

Cut some mushrooms in half, a few into slices and leave others whole.

Heat 1 Tbsp of the oil in a large, wide heavy-based saucepan over a medium-high heat. Add vegetables, including mushrooms, and cook, stirring occasionally, for 8 minutes or until just tender and lightly browned. Transfer to a bowl and set aside.

To same pan, add remaining oil. Once hot, add chicken and cook, turning once, for 5 minutes or until lightly browned on the outside. (Chicken will not be cooked through at this time.) 

Return vegetables to pan.

Add herbs and spices. 

Pour in liquid.

Cover with lid and cook over a medium heat until simmering.

Reduce heat to low and simmer gently, still covered, for 1½ hours or until chicken is fall-apart tender. 

Remove pan from heat. Remove and transfer chicken to a chopping board. Set aside for 10 minutes to cool.

When cool enough to handle, shred chicken meat off the bone. Discard bones.

Return pan to a low heat and add shredded chicken.

Stir in additions. Bring to a simmer and cook for 10 minutes or until noodles are tender.

Ladle into serving bowls. Serve topped with garnish.