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1
In a stockpot, combine the chicken and neck with the water, onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil.
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2
Cover partially and simmer over low heat for 30 minutes.
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3
Transfer the chicken to a plate; discard the skin.
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4
Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
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5
Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored.
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6
Strain the broth into a clean heat proof bowl and rinse out the pot.
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7
Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes; season with salt & freshly ground black pepper.
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8
In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
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9
In a large skillet, heat the vegetable oil.
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10
Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes.
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11
Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil.
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12
Season with salt and simmer for 5 minutes.
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13
Add the chicken and simmer until just heated through.
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14
Ladle into bowls, serve & enjoy!
