Korean Chicken Soup with Napa Cabbage and Shiitake Mushrooms
As I sit here making this chicken soup, we are getting dumped on with snow in MN. This Korean chicken soup if fairly easy to make. It is even better when you have the time to cook the stock for a second time with the remaining chicken carcass.
Servings: 4
Ingredients
- 1 3-4lb whole chicken
- 1/2 large onion
- 3 green onion
- 1 1" chunk of ginger split in half
- 1 tsp whole black peppercorns
- 1 head garlic
- 12 cups water
- 1 lb napa cabbage sliced
- 6 shiitake mushroom caps thin sliced
- steamed rice
Garnish
- green onions diced
- salt to taste
Instructions
- In a large stock pot, add the whole chicken, onion, green onion, ginger, peppercorns, garlic, and water. Simmer on medium high heat for 1 hour.
- Remove the whole chicken from the pot. Let cool. Continue having the stock simmer.
- Once the whole chicken has cooled, remove all of the meat off the carcass. Set aside.
- Add the chicken carcass back into the pot and simmer for another hour. If you don't have the, this step can be skipped.
- Strain the stock into another pot.
- At this point, you can leave the stock as is or spoon off any fat floating on the top.
- Add the chicken, Napa cabbage, and shiitake mushrooms. Simmer for 20 minutes.
- n the bottom of a bowl, add 1 cup of steamed rice. For the chicken soup over the rice. Add salt to taste. Garnish with green onion.
