- 290ml/½pt water
- 1 poussin carcass
- 3 garlic cloves, slightly crushed
- handful fresh herbs (rosemary, sage, parsley)
- 1 tbsp olive oil
- ½ red onion, peeled and chopped
- 110g/4oz mushrooms, sliced
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp red wine vinegar
- dash Tabasco sauce
- pinch chilli flakes
- handful fresh flatleaf parsley, chopped
- For the stock, place the water, poussin carcass, garlic and herbs in a pan and bring to the boil. Boil for 8-10 minutes then strain the stock, discarding the bones and reserving the liquid.
- Heat the oil in a medium pan and sauté the red onion for a few minutes to soften. Add the mushroom and sauté for a further 1-2 minutes.
- Add the sesame oil, soy sauce, vinegar, Tabasco sauce, chilli and parsley and stir well.
- Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10-12 minutes.
- Ladle into a bowl and serve.