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:
3hrs 30mins
Serves:
Units:

ingredients

directions

  • 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.
  • Cover partially and simmer over low heat for 30 minutes.
  • Transfer the chicken to a plate; discard the skin.
  • Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
  • Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored.
  • Strain the broth into a clean heat proof bowl and rinse out the pot.
  • 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.
  • In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
  • In a large skillet, heat the vegetable oil.
  • Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes.
  • Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil.
  • Season with salt and simmer for 5 minutes.
  • Add the chicken and simmer until just heated through.
  • Ladle into bowls, serve & enjoy!
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RECIPE MADE WITH LOVE BY

@Manami
Contributor
@Manami
Contributor
"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 ;)"
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  1. lunaburning
    The soup is fantstic, and has become one of my favorites. But the real gem of this recipe, is the method for making the chicken stock. Oh my, the stock is simply divine!
    Reply
  2. Manami
    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 ;)
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