1.5 lbs chicken neck bone
1 medium yellow onion
1-2 carrot, cut or slice as desired.
1 small chayote, cut same as carrot
6 small shitake mushrooms, soaked and cut in half.
1 small snow fungus, soaked and trim off yellow end, break into small florettes.
5 sprigs cilantro
Fish sauce, salt and pepper to taste
In a small soup pot, cover chicken bones and onion with water, bring to a boil over medium high heat. Clean out any foam that rises. Lower heat and let it simmer for 1-1.5 hrs.
Soak both shitake mushroom and Snow fungus for 1 hr in warm water. Wash and cut as directed.
Remove bones and onion, strain broth. Put back to medium heat.
Add carrot, snow fungus and shitake mushroom in to cook for 4-5 minutes. Add chayote and cook for 3-4 more minutes. Season with fish sauce, sea salt and pepper. Garnish with cilantro when served.
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