Korean Chicken Soup

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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