Korean Chicken Soup (Halmeoni)


½ white Cabbage
2 long red Chill
Dark soy
1 large knob Ginger
3 whole Eggs (with soy mixed)
1 large chicken
4 Carrot
2 Onion
2 sticks Celery
1 head Garlic
250g shitaki Mushroom
1 cup fresh Peas
200g Soba noodle
spring onion
1 tbls toasted sesame seed


chop celery and carrots, add to stock pot of cold water with whole chicken
Chop chilli, onion, ginger, add to stock pot. Slice garlic in half, add to stock pot. Add shitake mushrooms.
Leave on stove to simmer for approx. 1-2 hours. Skim away any foam that rises to the surface.
Use a strainer and ladle to transfer stock into smaller pot
Take chicken out of pot and peel the breast off in strips
Turn stock on to simmer, chop cabbage, add to stock. Thinly slice shitake mushrooms and add to stock with peas
Add dark soy and master stock
Add chicken strips to stock
Whisk eggs with fork in a bowl
Add ½ cup vermicelli in stock
Once it comes to boil, let it simmer, add beanshoots, chopped coriander and chives. Stir in the egg mixture

Serve while egg is still slightly runny. Sprinkle some sesame seeds, garnish w spring onion