Korean Chicken Soup

• 3 lbs chicken, neck reserved
• 3 1/2 quarts water
• 1 medium unpeeled onion, quartered
• 2 carrots, scrubbed and cut into 2-inch pieces
• 2 celery ribs, cut into 2-inch pieces
• 1 large unpeeled garlic clove, smashed
• 1 teaspoon whole black peppercorn
• 3 1/2 quarts water
• 1 large fresh bay leaf
• 6 parsley sprigs
• 2 fresh thyme sprigs
• kosher salt
• 8 ounces thick udon noodles
• 2 tablespoons vegetable oil
• 1/2 lb shiitake mushroom, thinly sliced
• 1/4 cup finely julienne peeled ginger
• 12 ounces block firm silken tofu, cut into 1/2-inch cubes
• 1 cup kimchee cabbage, thinly sliced
• 2 tablespoons asian fish sauce
• 1 teaspoon sesame oil

1. In a stockpot, combine the chicken and neck with the water, onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil.
2. Cover partially and simmer over low heat for 30 minutes.
3. Transfer the chicken to a plate; discard the skin.
4. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
5. Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored.
6. Strain the broth into a clean heat proof bowl and rinse out the pot.
7. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes; season with salt & freshly ground black pepper.
8. In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
9. In a large skillet, heat the vegetable oil.
10. Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes.
11. Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil.
12. Season with salt and simmer for 5 minutes.
13. Add the chicken and simmer until just heated through.
14. Ladle into bowls, serve & enjoy!

chicken, water, onion, carrots, celery, garlic, black peppercorn, water, bay leaf, parsley sprigs, thyme, kosher salt, udon noodles, vegetable oil, shiitake mushroom, ginger, silken, kimchee cabbage, fish sauce, sesame oil

Taken from www.food.com/recipe/korean-chicken-soup-374932 (may not work)