Korean Chicken Soup

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. 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. 2

   Cover partially and simmer over low heat for 30 minutes.

3. 3

   Transfer the chicken to a plate; discard the skin.

4. 4

   Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.

5. 5

   Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored.

6. 6

   Strain the broth into a clean heat proof bowl and rinse out the pot.

7. 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. 8

   In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.

9. 9

   In a large skillet, heat the vegetable oil.

10. 10

    Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes.

11. 11

    Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil.

12. 12

    Season with salt and simmer for 5 minutes.

13. 13

    Add the chicken and simmer until just heated through.

14. 14

    Ladle into bowls, serve & enjoy!