Korean Chicken Soup

  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)

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