Korean Chicken Soup
Stephanie Foley

Korean Chicken Soup

From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups.

by 2  people
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Recipe from Food & Wine
SERVINGS
6
PREP TIME
3 hrs
TOTAL TIME
3 hrs 30 mins

Korean Chicken Soup

From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups.

Recipe from Food & Wine
Recipe from Food & Wine
Korean Chicken Soup
Stephanie Foley
SERVINGS
6
PREP TIME
3 hrs
TOTAL TIME
3 hrs 30 mins
by 2  people
add your rating
add a comment
Ingredients
  • 1  3  pound 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 peppercorns
  • 1   large fresh bay leaf
  • 6   parsley sprigs
  • 2   thyme sprigs
  •  Kosher salt
  • 8   ounces thick udon noodles
  • 2   tablespoons vegetable oil
  • 1/2  pound shiitake mushrooms, thinly sliced
  • 1/4  cup finely julienned peeled ginger
  • 1  12  ounce block firm silken tofu, cut into 1/2-inch cubes
  • 1   cup kimchi, thinly sliced
  • 2   tablespoons Asian fish sauce
  • 1   teaspoon Asian sesame oil
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Directions
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. 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.
2. 
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.
3. 
In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
4. 
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, kimchi, 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 and serve.
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