1cupyellow and orange carrotsquartered and cut into ¼ inch slices
1cupyellow sweet onion diced ½ inch
1cupleek diced ½ inch tender white and green parts only
1cupfenneldiced ½ inch
2cuppureedcanned whole tomatoes
8cupschicken stock
3cupsburdockpeeled and sliced into ¼ inch rounds
½lbshiitake mushroomsstems remove and reserved for another purpose, caps sliced ¼ inch
2tablespoonsfresh gingerminced
Kosher saltto taste
¼cupflavorless oil
Bouquet garni: 5 allspice berries 5 cloves, 2 star anise, 2 fresh bay leaves, 1 bulb of garlic, halved
For finishing and serving the soup
Hot chili oilor substitute toasted sesame oil and hot chilis
Fresh cilantro
Cooked milletto taste
Instructions
Sweat the leeks, onion, and ginger, then add the remaining ingredients (except millet and garnishes) and cook for 2 hours at a gentle simmer until the meat removes from the bones.
Season the soup to taste with salt, transfer the mixture to an ice bath, then remove the ribs andpick the meat, coarsely chop the meat, then put back in the soup. Add cooked millet to taste just before serving. Serve garnished with sesame oil, and chopped cilantro.
Notes
This is my 4 gallon recipe scaled down by 75% Think of this more as a rough guideline than an exact template. A little bit more or less of some of the ingredients isn't going to hurt anything. Make sure to add the millet at the end, before serving, to keep it's texture. If no millet is available, quinoa, wild rice, sorghum or lentils would be great instead.