Korean Chicken And Ginger Soup Recipes

Steps:

• Heat olive oil in a large pan.
• Add fresh garlic, fresh ginger, and onion.
• Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
• Add the chicken broth, water, chicken, and carrots.
• Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
• Add spinach and let cook for 5 minutes just before serving.
• Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

Steps:

• 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!