Hana Asbrink is back to share a chicken soup with udon noodles for a warm and comforting meal without too much effort! Unlike many traditional chicken soups, this one doesn’t rely on standard mirepoix vegetables and instead leans a Korean-style method of creating flavorful and umami-rich broth based on kombu kelp (dashima in Korean). GET THE RECIPE ►► [ Ссылка ]
Check out more of Hana's content on her channel, @HanaAsbrink
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PREP TIME: 15 minutes
COOK TIME: 30 minutes
SERVES: 3 to 4
INGREDIENTS
Broth
1 1/2 to 1 3/4 pounds bone-in chicken thighs and/or legs, skin removed
1 (4-ounce) piece Korean mu or daikon radish, about 3-inch diameter x 1-inch height, peeled
1 medium yellow onion, peeled and halved at the root
1 head garlic, cloves separated and peeled (12 to 14 cloves)
2 whole scallions
1 teaspoon whole black peppercorns
1 (1/2-inch) piece ginger, unpeeled and sliced into thick planks
1 (4x6-inch) piece dashima konbu kelp, or several smaller pieces adding up
Soup Assembly
1 teaspoon toasted sesame oil
2 blocks frozen udon noodles (about 8 to 9 ounces each), or about 1 pound fresh Korean udon/jjajang noodles
3 tablespoons soy sauce
1 tablespoon kosher salt, plus more to season chicken and to taste
Freshly cracked black pepper, to taste
2 thinly sliced scallions (both green and white parts), for garnish
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