Ingredients

Steps

• Boil 290ml water with the poussin carcass, garlic, and herbs for 10 minutes.
• Strain the stock into a bowl and discard the solids.
• Sauté the red onion in olive oil until softened.
• Add the sliced mushrooms and sauté for 2 minutes.
• Stir in the sesame oil, soy sauce, vinegar, Tabasco, chilli, and parsley.
• Pour in the reserved stock and bring to a boil.
• Simmer the soup gently for 12 minutes.
• Ladle the broth into a bowl to serve.