korean chicken soup

Another great cold-weather soup. Red pepper flakes and vinegar give it a good kick, and one pot means minimal dishes

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1 package of boneless/skinless
  chicken thighs
1/2 t of red pepper flakes
2T sesame oil
4-5 cloves of garlic, crushed
1/4 cup shoyu
Splash of white (American) vinegar
Pinch of sugar (maybe 1/4 t)
1-2 cups of chicken broth

5-6 heads of baby bok choy
1 tub of mushrooms
1 big onion, sliced
A small bunch of green onions

Optional
Bean sprouts
Kim chee
Toasted sesame seeds

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In a dutch oven or soup pot, cook garlic and red pepper in the sesame oil. Add onions and cook until tender. Add shoyu, a pinch of sugar and chicken. Cover and let chicken cook. 

Add bok choy, mushrooms and green onions. Add chicken broth, give it a shot of vinegar and bring to a slow boil so that the vegetables absorb the flavors. Add (optional) bean sprouts at the end if you like.

Serve over hot rice and top with kim chee and/or toasted sesame seeds.

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