This soup is the perfect healthy comfort food for a cold winter night. Feel free to change the quantity of each ingredient and substitute other vegetables. You can also use bone in, skin on chicken breasts — just decrease the cooking time. To make this a bit hardier add cooked rice or soup noodles.

4 bone in, skin on chicken thighs
2-3 tsp of better than bouillon chicken base
2 squares of kombu
1-2 parsnips, peeled and cut into small sticks
1-2 carrots, peeled and cut into small sticks
1 handful of chopped cabbage
2 handfuls of dried shiitake mushrooms
1 cup of cubed firm tofu
1-2 tablespoons soy sauce
A slice of lemon
Salt to taste

Note: Kombu is a thick seaweed that comes in small sheets. It is available at Japanese markets and Whole Foods Markets. It is good in soups and cooked with dry beans.

Put the kombu (seaweed) on the bottom of a medium sized pot. Add the chicken, chicken base, vegetables, mushrooms and tofu. Pour cool water into the pot covering the chicken by about 1 inch. Heat the pot on medium until it comes to a low boil. Let it boil for 4 minutes. Cover the pot and simmer for 40 minutes. Add soy sauce and lemon and simmer for 20 minutes. Check to make sure the chicken is fully cooked. Take the chicken, carrots, parsnips and mushrooms out of the pot and cut into bit size pieces. Add them back to the pot and serve with the broth and tofu. Season with salt to taste.