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Korean Chicken Noodle Soup (Dahk Kahl Gooksoo)

Nutrition per serving    (USDA % daily values)
CAL
492
FAT
89%
CHOL
24%
SOD
75%

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Ingredients for 4 servings

5 quarts of water

1 or 2 chicken breasts, still on the bone, but skin off (bones add flavor, skin only adds fat)

1/2 of an onion

3-5 cloves of garlic

1 inch knob of ginger root, peeled and sliced

2 zucchini, cut julienne (or if you can find it, 1 nice Korean zucchini with the light skin)

2 carrots, cut julienne

1/2 onion, sliced thinly

1 package of enoki mushrooms

3-4 tablespoons of oil

2 tablespoons toasted sesame seeds

salt and pepper to taste

1/4 cup finely chopped scallions

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon Korean chili powder (gochugaru 고추가루) (2 tablespoons if you like it spicy.)

1 tablespoon toasted sesame seeds

1 to 1.5 lbs of noodles – I use fresh knife noodles, which I can find at my Chinese supermarket, but you can use whatever dried Asian wheat noodle you have on hand.

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