Supper Time 4/2- Kimchi chicken soup
04 Apr 2009 Leave a Comment
in recipes
This is a really refreshing soup with intense flavors. This is based off a recipe in last December’s Food & Wine mag.
1. Make some chicken stock, or pull some out of the pantry.
2. If using leftover chicken, shred it with a fork, or cook two chicken thighs in a little vegetable oil, just seasoned with salt and pepper.
2. Cook 7-8 sliced shiitake mushrooms in a little oil. Remove mushrooms from pan once they are brown, and bloom 1 tbsp fresh grated ginger. After ginger cooks for about 1 min, add 4 cups of stock.
3. Add about 1/2 cup (I used more because I really like kimchi) thinly sliced kimchi, 6 oz diced tofu, chicken, mushrooms, and any veggies you might like to add. I used about 2/3 cup of baby peas, the sweetness added alot to the recipe.
4. One everything is at a simmer, add 4 oz udon noodles, 1 tbsp fish sauce, 1/2 tbsp sesame oil and sriracha to taste. Simmer for about 5 minutes and eat.
