Oil a big pot, brown onions, garlic and ginger

Add diced carrots, celery and left over chicken, lime and herbs, add enough water to cover everything.

Bring to the boil, spoon off bubbly scum off of the top, then simmer for 4 hours

Sive out the stock, keep carrots and celery. Pull off all the chicken meat from carcass

Leave until 20 mins before serving, add in miso and potatoes and cook for 20 mins until soft. Then serve with noodles