Instructions

1. Roast Ingredients:

   • Preheat your oven to 400°F (200°C).

   • Place the cleaned chicken feet, onions, carrots, celery, ginger, and garlic on a baking sheet. Salt and drizzle in olive oil. Roast for 30 minutes until slightly browned to enhance flavor.

2. Simmer the Broth:

   • Transfer the roasted chicken feet and vegetables to a large pot.

   • Add wood ear and tremella mushrooms.

   • Cover with about 6 cups of water, ensuring all ingredients are submerged.

   • Bring to a boil, then reduce to a simmer. Partially cover the pot, and let it simmer gently for 6-8 hours. Skim off any foam or impurities that rise to the surface.

3. Miso Herb Balls

   • In a bowl, mix miso paste with thyme, oregano, marjoram, parsley, sage, black pepper, turmeric, and paprika.

   • Roll the mixture into small balls, then roll each ball in sesame seeds to coat.

   • One hour before the broth is finished, add the miso herb balls, bay leaves, and lemongrass to the pot. Let them simmer in the broth, allowing the flavors to infuse.

4. Finish and Serve

   • After simmering, strain the broth through a fine mesh sieve to remove all solids, pressing on the solids to extract as much liquid as possible.

   • Taste and adjust the seasoning, if necessary.

   • Serve hot, or let cool and store in the refrigerator for up to 5 days or freeze for longer storage.

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