Step 1

Heat 2 tablespoons of vegetable oil in a large soup pot over medium-high heat. Add the leeks, carrots, and celery and cook stirring often until soft, about 5 minutes. Add the garlic and cook another 2 minutes. Add the mirin and tied cilantro and stir to combine.

Step 2

Pour in the stock, sea salt, pepper, tamari or soy, grated ginger, lime zest and juice from half of the lime.

Step 3

Add the chicken pieces, bring to a boil, cover and turn heat to low and cook for 30 minutes.

Step 4

When done, remove the chicken to a clean plate to cool and let the soup simmer uncovered.

Step 5

Once cooled, shred the chicken with your hands or two forks and return it to the soup.

Step 6

Add the bok choy and radishes and cook another 5 minutes. Add the juice from the remaining ½ lime, and adjust seasonings.

Step 7

When ready to serve, cook noodles according to package directions, drain and divide noodles evenly among soup bowls. Ladle the soup into each bowl and top with a drop of chili oil, cilantro leaves, and sriracha if desired.