korean chicken soup |
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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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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.
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.