Japanese chicken soup

Get a big deep pan, drizzle some oil, throw in one whole chopped sweet onion, a chopped thumb-sized piece of ginger, and two small green chilies.  Let that cook covered on low heat (so it would all get mushy, not brown).  At the same time open a pack of 5 or 6 skinless, boneless chicken thighs.  I rinse them under water (you should always do that with any chicken) then trim off any fat  you see.  By this time the onions should be translucent  so place the chicken in the pan and raised the heat to medium-high. While  cooking wash two whole containers of quartered white mushrooms, drop them in the same pan, and let that cook covered for another 5, 10 till they get tender and shrink up. Now, by this time the chicken should be cooked so remove it all and with two forks shred the meat and returned it to the same pan. Last add a pint glass of filtered water, about a tablespoon of soy sauce, and about two table spoons of red miso paste. Basically let that all come to a boil, ladle into a bowl and serve with a handful of chopped green onions (some warm French bread on the side might just be orgasmic).