Author Notes
This is an adaptation of one of my husband's favorite Korean dishes - great for cold or rainy days or when you're craving slurping noodles! —charlotte connors
Ingredients
- Homemade Chicken Broth
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1
Chicken carcas
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2
onions
-
1
head of garlic
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1 piece
of ginger (large)
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4
carrots
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4
celery
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4
Korean red dates
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4
Dried Shitake Mushrooms
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Any other yummy items hanging around in the fridge (fennel, herbs, etc)
-
Lots of Salt and Pepper
- Noodles and Toppings
-
1 pound
Korean Style Long Wheat Noodles
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Chopped Fresh Kimchi (as much as you like)
-
Shredded Roasted Seasoned Seaweed (seasoned laver)
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2
Minced Serrano Peppers
-
2
Cloves of Garlic Minced
Directions
- Homemade Chicken Broth
-
Put everything in a large pot and cover with water.
-
Boil and then simmer all day, adding more water as needed.
-
Strain and reserve broth.
- Noodles and Toppings
-
Boil noodles and then rinse in cold water to stop cooking and keep chewy texture.
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Put a generous helping of noodles in each large bowl.
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Cover with hot broth.
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Garnish with as much fresh garlic, serrano, and seaweed as desired (or omit). Eat with fresh kimchi in the soup or on the side!
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