Dak Kalguksu | Warming Chicken Noodle Soup

Wash the vegetables thoroughly. Cut the zucchini and carrot into thin, bite-sized strips (julienne). Trim the spring onions and slice diagonally into thin rings, setting aside the fresh green parts for later garnish. Peel and finely chop the garlic cloves.

In a large soup pot, bring the chicken broth to a boil together with the chopped garlic and chicken breast. Reduce the heat and poach the chicken covered over gentle heat for about 12–15 minutes until juicy and cooked through.

Use tongs to lift the chicken breast from the hot broth and let it cool briefly on a plate. Then shred the meat into bite-sized strips using two forks. In a small bowl, mix the shredded chicken with half of the sesame oil (5 ml), a pinch of salt, and pepper, and keep warm.