Chicken-Udon Soup With Hijiki and Spinach Leaves
- Total Time
- 1 hour
- Rating
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Ingredients
- 1ounce dried hijiki seaweed (see note)
- 1roasted broiler-size chicken (see recipe)
- 18-ounce package udon noodles (see note)
- ½cup (about 5 ounces) red miso (see note)
- 3cups shredded fresh spinach leaves
- 1cup scallions, thinly sliced on the diagonal
- 2teaspoons toasted sesame oil
Nutritional analysis per serving (4 servings)
961 calories; 51 grams fat; 14 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 12 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 69 grams protein; 1560 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, cover the hijiki with cold water by 2 inches and let soak until tender, about 30 minutes. Drain the water and reserve the hijiki.
- Step 2
Remove the skin from the chicken and discard. Shred the meat with your hands and set aside.
- Step 3
Cook the noodles according to package directions. Rinse under cold water until cool and set aside.
- Step 4
In a medium saucepan over high heat, whisk together the miso and 8 cups cold water. Bring to a boil and set aside.
- Step 5
Divide the chicken, noodles, hijiki, spinach and scallions among 4 large bowls. Return the miso to a boil and pour an equal amount into each bowl, using a fork to stir the ingredients around in each bowl. Drizzle ½ teaspoon sesame oil into each bowl. Serve immediately.
- Available at Adriana's Caravan, (800) 316-0820.
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