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
Continue After Advertisement
Ingredients
- Homemade Chicken Broth
-
1
Chicken carcas
-
2
onions
-
1
head of garlic
-
1 piece
of ginger (large)
-
4
carrots
-
4
celery
-
4
Korean red dates
-
4
Dried Shitake Mushrooms
-
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
-
Chopped Fresh Kimchi (as much as you like)
-
Shredded Roasted Seasoned Seaweed (seasoned laver)
-
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.
-
Put a generous helping of noodles in each large bowl.
-
Cover with hot broth.
-
Garnish with as much fresh garlic, serrano, and seaweed as desired (or omit). Eat with fresh kimchi in the soup or on the side!
See what other Food52ers are saying.