Korean Chicken Soup
Recipe from Food & Wine

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


Stephanie Foley

by 2  people


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Servings: 6
Prep Time: 3 hrs
Total Time: 3 hrs 30 mins
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Ingredients
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    1  3  pound 
    chicken, neck reserved
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    3 1/2  quarts 
    water
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    1   
    medium unpeeled onion, quartered
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    2   
    carrots, scrubbed and cut into 2-inch pieces
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    2   
    celery ribs, cut into 2-inch pieces
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    1   
    large unpeeled garlic clove, smashed
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    1   teaspoon 
    whole black peppercorns
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    1   
    large fresh bay leaf
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    6   
    parsley sprigs
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    2   
    thyme sprigs
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    Kosher salt
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    8   ounces 
    thick udon noodles
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    2   tablespoons 
    vegetable oil
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    1/2  pound 
    shiitake mushrooms, thinly sliced
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    1/4  cup 
    finely julienned peeled ginger
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    1  12  ounce 
    block firm silken tofu, cut into 1/2-inch cubes
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    1   cup 
    kimchi, thinly sliced
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    2   tablespoons 
    Asian fish sauce
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    1   teaspoon 
    Asian sesame oil

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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