Spicy Korean Noodle Soup

• 1 gallon water
• 1 skinless whole chicken breast (bone in or boneless)
• 1 pound noodles
• 1 medium zucchini, grated or cut into thin strips
• salt
• freshly ground black pepper
• seasoned soy sauce *
• makes about 1/2 cup
• 1/4 cup soy sauce
• 1 green onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Asian sesame oil
• 1 tablespoon toasted sesame seeds
• 1 teaspoon Korean chile powder
• 1/2 teaspoon freshly ground black pepper (optional)

1. Seasoned Soy Sauce:
2. combine the soy sauce, green onion, garlic, sesame oil, sesame seeds, chile powder and black pepper (if using) in a small bowl.
3. if serving as a dipping sauce, divide among small individual bowls. leftovers can be stored in the fridge in a sealed container for about 1 week.
4. Soup:
5. Measure the water into a large pot and bring to a boil. Add the chicken and boil over medium heat until thoroughly cooked, 20 to 25 minutes. Carefully remove the chicken and let cool.
6. Add the noodles and zucchini to the boiling water and cook until the noodles are chewy, about 5 minutes. Remove from the heat and add salt and pepper to taste.
7. Divide the noodles and broth among 4 large bowls. Shred or cut the chicken into thin strips and add to the bowls.
8. Serve immediately with seasoned soy sauce. Add the seasoning as you eat.

gallon water, chicken, noodles, zucchini, salt, freshly ground black pepper, soy sauce, makes, soy sauce, green onion, garlic, asian sesame oil, sesame seeds, chile powder, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/spicy-korean-noodle-soup-50103061 (may not work)