Korean Chicken Soup

Food & Wine Magazine, December 2008 edition - Perfecting Chicken Soup, recipe by Grace Parisi. It is a deeply flavorful broth and we enjoyed it ever so much :) and have even put it on the menu at our Cafe Ponce. We serve this with a salad, homemade bread or some sort of biscuits (I know) but the residents' like biscuits and we use different recipes to see which they prefer. We also had to make a few changes with the soup but that is when we are making it for the whole home, as we have chicken soup twice a day! When we make it for the Cafe - it is the real thing. It also works on colds like Jewish Penicillin ;)

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 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

Directions

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!