Speedy Roast Chicken Noodle Soup with Quick Kimchi Salad and Spicy Sauce

By: Helen Agostino

Serves 2
***INGREDIENTS FOR SOUP BROTH:
1 L carton good quality low-salt chicken stock
Cooked bones from ½ roast chicken (approx 120 g), plus one complete cooked chicken wing with skin, plus extra skin from the roast chicken
3 small dried whole shiitake mushrooms, 8 g
1 x 10cm length kombu seaweed, with fringe-like cuts made along one side (helps flavour to come out)
½ brown onion, peeled, roughly chopped 50 g
5 cloves unpeeled garlic, smashed with back of knife, 20 g
3 slices unpeeled ginger, 15 g
2 small spring onions, halved, 15 g
1 tsp black peppercorns
1 tbsp Squid Fish Sauce
***ADDITIONAL SOUP INGREDIENTS:
2 bundles from 1 pack Hakubaku Organic Udon noodles
Boiling water, for cooking noodles
½ small zucchini, cut into 6cm length batons
½ peeled carrot, cut into 6cm length batons
120g shredded cooked roast chicken, skinless
Yeo’s Pure Sesame Oil, for drizzling
Spring onion curls and red chilli slices, to garnish
Squares of Korean toasted seaweed (gim)
***INGREDIENTS FOR QUICK KIMCHI SALAD:
½ baby wombok (250 g), cut into 2.5cm squares
2 tbsp Obento Rice wine Vinegar
1 tbsp Yeo’s Pure Sesame Oil
1 tbsp gochugaru
2 tsp Squid Fish Sauce
1 tsp caster sugar
½ tsp grated garlic
***INGREDIENTS FOR SPICY SAUCE:
1-2 tbsp light soy sauce
2 cloves minced garlic
1 spring onion, sliced
½ long red chilli, sliced
2 tsp toasted black and white sesame seeds

Place all Broth ingredients in large microwave-safe pot (except fish sauce). Cover loosely. Microwave on full power for 16 minutes stirring halfway through.
While broth is cooking, make the Quick Kimchi Salad and the Spicy Sauce.To make the Quick Kimchi Salad, combine all ingredients except cabbage in large bowl. Using gloves, add cabbage and massage until well covered with seasonings. Place in fridge until ready to serve. To make the Spicy Sauce, mix soy sauce and garlic together. Sprinkle over chilli, spring onion, toasted sesame seeds. Set aside until ready to serve.
While broth is cooking, also cook the Udon noodles. Place boiling water in saucepan, bring back to boil and add noodles. Cook for 4 minutes, drain and rinse under cold water. Set aside until ready to serve.
Strain hot broth into large saucepan, discard strained ingredients. Place strained broth on stovetop, stir in fish sauce and adjust seasonings to taste, keep simmering over low heat until ready to serve.
To serve, place noodles in bowl, add vegetables and shredded chicken, pour over boiling broth, sprinkle with spring onion curls and chilli slices. Add squares of toasted seaweed. Drizzle soup with sesame oil. Serve with Quick Kimchi Salad and Spicy Dipping Sauce alongside.