Chicken-Udon Soup With Hijiki and Spinach Leaves
Updated September 28, 2015
- Total Time
- 1 hour
- Rating
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Ingredients
1 ounce dried hijiki seaweed (see note)
1 roasted broiler-size chicken (see recipe)
1 8-ounce package udon noodles (see note)
½ cup (about 5 ounces) red miso (see note)
3 cups shredded fresh spinach leaves
1 cup scallions, thinly sliced on the diagonal
2 teaspoons toasted sesame oil
Nutritional analysis per serving (4 servings)
54 grams carbs; 225 milligrams cholesterol; 961 calories; 20 grams monosaturated fat; 12 grams polyunsaturated fat; 14 grams saturated fat; 51 grams fat; 5 grams fiber; 1560 milligrams sodium; 69 grams protein; 4 grams sugar
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.
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