Start by preparing your broth. Saute the minced garlic, ginger, and shallots in 1 tsp sesame oil over low heat until fragrant (about 2 minutes). Add the diced carrots and celery. Saute 5 minutes until vegetables are soft. Add the soy sauce, honey, and chili paste if using, and sauté for 30 seconds. Add the chicken stock. Bring liquid to a boil, then lower to a simmer. Allow to simmer for least 30 minutes.
Strain the broth (to remove any solids) and return it to the heat. Add the onions and allow to simmer for another half hour before serving.
Thinly slice the red bell pepper. Peel the carrots, and slice them on a diagonal into oblong discs about ¼ inch thick. Wash shitakes well, remove stems, and cut into ¼ thick slices. Remove florets from head of broccoli.
Steam your vegetables. You can do this in one of three ways: If you have a steamer, I’m fucking jealous. Steam all of the vegetables in it. If you do not have a steamer, welcome to the club. Good news, I can show you how to make one. Place all of the vegetables in a strainer/colander. Find a pot large enough that you can rest the colander in. Fill the pot ¼ full with water. Bring the water to a boil. Rest your “steamer basket” in the pot and then cover with a large lid or tin foil. Steam for approximately 15 minutes or until the vegetables are cooked al dente (meaning they have a little crunch). If you do not have a strainer that fits in a pot, place all the vegetables in a large pan with a cup of water. Cover with a lid, and cook over medium heat until the vegetables are cooked al dente (approx 10-15 minutes).
While the vegetables are steaming, cook your chicken. Slice the chicken into pieces approximately ½ inch thick. Heat a tsp of sesame oil over medium heat and add the chicken and 1 tbs soy sauce. Saute until chicken is cooked through. This will only take about 3 minutes max. Set pan aside.
Follow the package directions to cook your vermicelli.
Combine chicken and vegetables in a pan and heat through (1-2 minutes). In large bowls, add the vermicelli first, then add chicken and vegetables. Pour about one cup of the broth with the onions into each bowl and serve!