Korean Chicken Soup - cooking recipe

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

Preparation

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!