With plenty of vegetables, like leeks and mushrooms, this recipe is nourishing and comforting. Plus, learn my secret tips to keeping the broth bright red.
Simmer a whole chicken and stock vegetables with water for 45 minutes. Reserve stock.
Transfer the chicken on the side to cool, discard the vegetables, and reserve the stock. Shred chicken and set aside.
Heat Korean chili flakes and some garlic in oils over low flame.
Add the leek, and Mung bean sprouts and stir-fry for 2 minutes or until they get softened. Add reserved stock.
It won’t change the texture of the broth, but holds its redness all the way through until you finished the whole batch of soup.
Add the reserved shredded chicken and heat through.
Season the soup with Korean soy sauce for soup and/or tuna sauce