Put chicken into a large saucepan and cover with 3 litres/100 fl oz water.
Add peppercorns, bay leaf, half the ginger, the large onion and 2 garlic cloves.
Bring to boil then simmer for 1 hour or until meat is tender.
Lift out the chicken, shred the meat. Return bones to the liquid, add another ½ litre water and simmer for 1 to 2 hours to make a bone broth. Strain the stock and reserve. Discard the vegetables and bones.
Add the remaining ginger and garlic, chicken, kale/pak choi, red onion, mushrooms and chilli (if using).
Bring to the boil then simmer the broth for 10 minutes.
Add the lime juice, miso and coriander, stir and heat for 2-3 minutes before serving.
Store in fridge for up to 3 days.Add the lime, miso and coriander once removed from the fridge or thawed.