Mushroom and Chicken Noodle Soup - Beoseot Dak Guksu

Light, savory umami-rich broth full of chewy noodles, tender-crisp vegetables and chicken.

Mushroom and Chicken Noodle Soup - Beoseot Dak Guksu

Serves 2

For weeks the idea of making guksu with a broth-based on red wine and dashima had been in my mind. I finally took the plunge and this dish was its delicious culmination. This bowl of noodles is based on Korean banquet noodles called janchi guksu. Traditionally, made of a light flavorful anchovy kelp broth or beef broth and served with a soy-based seasoning sauce at the table. the broth method is not traditional but used to add depth to final product.

“Recipe Tips:

1. Omitting the chicken and increasing the number of mushrooms to 10, is equally delicious. In all actuality, it is how the recipe was initially conceived.”

Ingredients

Broth

1 T vegetable oil

190g (little less than .5 lb) chicken breast – optional

220g (1 large) onion, peeled and sliced in half through the root – ½ reserved for topping

30g (3) scallions

10g (1.5 in) ginger, peeled

4 garlic cloves, crushed

100ml (.5 c) red wine

1,400ml (7 c) water

160g (7 medium) shitake mushrooms, stems removed, trimmed and reserved

5g (2 in) dashima

3 T soup soy sauce

.5 t kosher salt

Sauce

2.5 T soy sauce

1 scallion, minced

1 garlic clove, minced

1 – 1.5 t gochugaru

1.5 t sesame oil

1 t sesame seeds

1 t mirin

.25 t ground black pepper

Pinch of sugar

Pinch of kosher salt

Toppings

140g (1 c) Korean squash or zucchini, julienne

80g (.75 c) carrot, julienne

½ of onion from broth, sliced with the grain

100-125g (a handful) seomyeon noodles per serving

Recipe Know-how

Broth

1.      In a large stock pot heat the vegetable oil over medium-high heat.

• Add the chicken, unsliced ½ of onion, scallions and ginger.

• Brown the chicken until golden on both sides and remove from pot.

• Brown the vegetables until deeply colored on both sides.

• Add wine, scraping the fond on the bottom of the pot. Reduce wine by half.

• Add remaining broth ingredients and chicken. Bring to a boil.

• Reduce to a simmer. Cook chicken for 7-10 minutes depending on size. Remove and reserve.

The chicken should be just cooked as it will continue “cooking” as it sits.

• Continue simmering 20 minutes longer.

• Remove and reserve the mushrooms. Remove and discard remaining aromatics.

Taste the broth but do not over season as the toppings, including the sauce are salted. Over seasoning the broth could result in a salty final product.

• Keep broth warm.

Sauce

2.      In a small bowl, combine all sauce ingredients. Set aside.

Toppings

3.      Saute second ½ of onion over medium-high heat with a touch of sesame oil and a small pinch of salt until wilted, 2-3 minutes. Remove from pan and place on a plate. Set aside.

• Add another touch of sesame oil to the pan, saute the squash with a pinch of salt until just starting to wilt, 3-4 minutes. Place on the plate with the onions. Set aside.

• Add another touch of sesame oil to the pan, saute the carrots with a pinch of salt until the color changes slightly, 3-4 minutes. Place on the plate with other vegetables. Set aside.

4.      Slice and reserve the chicken and mushrooms.

Finishing

5.      Bring a large pot of water to a boil.

• Cook noodles according to package directions. Rinse under cool water and drain well.

6.      Divide the onions between the bowls. Top with noodles, carrots, squash, chicken and mushrooms.

• Carefully pour hot broth into bowls.

7.      Serve with kimchi passing the sauce at the table.