Korean Chicken Soup
"From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups...."
INGREDIENTS
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One 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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One 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
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