Korean Chicken Soup Recipes

KOREAN CHICKEN SOUP

Steps:

• Cook chicken in the water for one hour.
• Add remaining ingredients and cook for another 1/2 hour.
• Take out the chicken and remove the skin and bones; discard. Cut the meat into bite size pieces and return to the cooking pot.
• Heat through and serve.

KOREAN CHICKEN SOUP

Steps:

• 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!