Korean Chicken Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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!