6 cups reduced-sodium chicken broth

2 cups water

2 tablespoons mirin

1 tablespoon fish sauce

1 bunch scallions (about 6)

4 ounces shiitake mushrooms, caps thinly sliced, stems reserved

1 (2-inch) piece fresh ginger, peeled and sliced

6 garlic cloves, sliced

1 small bunch basil, plus basil leaves, for serving

1 large chicken breast (about 12 ounces)

1/2 to 1 red jalapeno, thinly sliced (seeds and ribs removed for less heat, if desired)

1 cup frozen shelled edamame, thawed

3 ounces (1 cup) julienned jicama

Kosher salt

2 cups hot cooked brown rice

Lime wedges, serving suggestion

Combine the broth, water, mirin, and the fish sauce in a large saucepan. Cut all but one scallion into 1-inch pieces and add to the broth with the mushroom stems, ginger, garlic and bunch basil. Bring to a simmer over medium-high heat and continue to simmer until reduced by half, about 45 minutes. Remove the solids from the broth using a strainer or slotted spoon and discard.

Add the chicken, sliced mushroom caps, and jalapeno to the broth; adjust heat to keep the broth at a gentle simmer and cook 12 to 14 minutes or until the chicken is just cooked through. Transfer the chicken to a cutting board and slice into 1-inch pieces.

Remove the broth from the heat; Stir in the edamame, jicama, and sliced chicken. Season to taste with salt. Scoop 1/2 cup of the cooked rice in each bowl and ladle some of the soup over it. Slice the reserved scallion on an angle and sprinkle over each bowl along with the basil leaves. Serve with lime wedges, if desired.

Nutritional analysis per serving (without lime wedges)

Calories 360 ; Total Fat 6g (Sat Fat 1.1g, Mono Fat 1.6g, Poly Fat 1.1g) ; Protein 36g; Carb 39g; Fiber 6g; Cholesterol 49mg; Sodium 645mg