- 8
Ingredients
- 2 pounds of boneless, skinless chicken thighs
- 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
- 1/2 inch piece of ginger
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 6 parsley sprigs
- 2 thyme sprigs
- Kosher salt
- 8 ounces thick udon noodles
- 2 tablespoons vegetable oil
- 1/2 pound cremini mushrooms, thinly sliced
- 1 cup kimchi, thinly sliced
- 2 tablespoons Asian fish sauce
- 1 teaspoon Asian sesame oil
Preparation
Step 1
Add chicken thighs, water, onion, carrot, celery, garlic, ginger, peppercorns, bay leaf, parsley, thyme, and salt to a large stock pot. Bring to a boil over medium heat. Cover with lid and reduce heat. Simmer for an hour.
After an hour, remove the chicken and set off to the side. Strain the soup and reserve the broth only. Add the broth back to the pot. Simmer over low heat for another 30 minutes.
Meanwhile, bring a pot of salted water to a boil. Cook the udon according to packaging instructions. Rinse the noodles well under cold running water. Set off to the side.
Add oil to a small skillet over medium heat. Once warm, add mushrooms and saute for 10-15 minutes until golden and crisp.
Shred the chicken and add it along with the cooked mushrooms, kimchi, fish sauce, and sesame oil to the pot. Stir to combine. Remove from heat.
Add a good heap of noodles to a bowl. Ladle soup on top of noodles. Top off with more sliced kimchi and sriracha for a good kick.