Heat a large stock pot with on high heat with water and the chicken pieces. Once lightly boiling, turn down the heat to low and season with salt, pepper, ginger and star anise. Let simmer with the lid off for 1 hour. Remove the chicken bones and leave the meat. Add diced carrots and let cook for 20 minutes, then add zucchini and miso paste. Once the zucchini and carrots are cooked, remove the star anise pieces, add the kale and Thai basil leaves and turn off the heat.