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 Information
Nutritional analysis per serving (4 servings)
823 calories; 41 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 10 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 56 grams protein; 220 milligrams cholesterol; 1534 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- Remove the skin from the chicken and discard. Shred the meat with your hands and set aside.
- Cook the noodles according to package directions. Rinse under cold water until cool and set aside.
- In a medium saucepan over high heat, whisk together the miso and 8 cups cold water. Bring to a boil and set aside.
- 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 1/2 teaspoon sesame oil into each bowl. Serve immediately.
- Available at Adriana’s Caravan, (800) 316-0820.
1 hour
Dining and Cooking