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. Cover partially and simmer over low heat for 30 minutes. 3. Transfer the chicken to a plate; discard the skin. 4. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate. 5. Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. 6. Strain the broth into a clean heat proof bowl and rinse out the pot. 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. In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again. 9. In a large skillet, heat the vegetable oil. 10. Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes. 11. Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil. 12. Season with salt and simmer for 5 minutes. 13. Add the chicken and simmer until just heated through. 14. Ladle into bowls, serve & enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
