Sprinkle pinch of salt over chicken wings. Wash potatoes and carrots, and peel carrots. Cut them into big pieces. Grate a onion, garlic and ginger.
Heat a pan on middle heat and pour olive oil. Fry chicken wings until golden-brown on both sides. Remove the wings from the pan. Fry the grated onion, garlic and ginger in the same pan until golden-brown. Add some times some water to deglaze the pan.
Add [A] in the pan and fry. Add chicken wings (from instruction 1), potatoes, carrots and [B], and mix them. Simmer for 20 mins and add dried basil. If it tastes subtle, add more miso.
Deep-fry your favorite vegetables for toppings. Peel the boiled eggs and cut them in half.
Serve the soup (from instruction 3) with rice. Top with the vegetables and eggs (from instruction 4).