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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

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

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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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • Blog