Chicken Somyeon Soup

Ingredients: (serves 6)

600g somyeon

1 no x 1.5kg whole chicken (cleaned and cut into quarter)

1 onion (sliced)

1 whole garlic (peeled)

1-inch young ginger (sliced)

3 white part of spring onion

2500ml water

6g dried kelp

1 tbsp soy sauce for soup

1 tsp salt

¼ tsp ground white pepper

Seasonings for chicken meat:

1 tsp chopped garlic

1 tsp extra virgin sesame oil

½ tsp salt

¼ tsp ground white pepper

Vegetables:

1 zucchini

½ tsp salt

1 tbsp cooking oil

Garnishing:

2 spring onion (chopped)

Preparation Instructions:

  1. Add 2500ml of water into a pot and bring to a boil. Add in chicken pieces, onion, garlic, young ginger and white part of spring onion. Bring to a boil again and turn heat to low and continue to simmer for 1 hour.
  2. Meanwhile, cut the zucchini into match stick and mix with ½ tsp of salt. Set aside for 15 minutes and then squeeze out the water. Briefly saute in a heated pan with 1 tbsp of cooking oil. Set aside.
  3. Turn off the heat for the broth and remove the chicken pieces. When the chicken pieces is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces. Add the chopped garlic, extra virgin sesame oil, salt and ground white pepper. Mix to combine and set aside.
  4. Remove the excess fat from the broth. Add the dried kelp and soy sauce for soup. Bring to a boil and simmer for 5 minutes. Remove the kelp. Season the broth with salt and ground white pepper.
  5. Bring a pot of water to a boil. Add in somyeon and continue to cook for 3 minutes. Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. Make six one-serving size mounds as you remove from the water. Place the mounds in a colander to drain.
  6. To serve:
  • Place the noodles in a serving bowl. Pour the hot broth over noodles. Nicely arrange a small amount of each topping on top of the noodles. Garnish with chopped spring onion.
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