INSTRUCTIONS Break chicken bones to release collagen and place in a medium stock pot with 6 cups chicken broth and 8 cups water. Bring to a boil with garlic, salt, and 5 spice. Allow to boil for about an hour.
Remove chicken from stock and allow to cool so you can handle it. Meanwhile, strain broth into a large bowl, then return to stock pot. Add miso soup mix and stir until well combined.