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Ingredients

1. One 3-pound chicken, neck reserved
2. 3 1/2 quarts water
3. 1 medium unpeeled onion, quartered
4. 2 carrots , scrubbed and cut into 2-inch pieces
5. 2 celery ribs, cut into 2-inch pieces
6. 1 large unpeeled garlic clove, smashed
7. 1 teaspoon whole black peppercorns
8. 3 1/2 quarts water
9. 1 large fresh bay leaf
10. 6 parsley sprigs
11. 2 thyme sprigs
12. Kosher salt
13. 8 ounces thick udon noodles
14. 2 tablespoons vegetable oil
15. 1/2 pound shiitake mushrooms, thinly sliced
16. 1/4 cup finely julienne peeled ginger
17. One 12-ounce block firm silken tofu, cut into 1/2-inch cubes
18. 1 cup kimchee, thinly sliced
19. 2 tablespoons Asian fish sauce
20. 1 teaspoon Asian sesame oil

Description

Food & Wine