Chicken-Udon Soup With Hijiki and Spinach Leaves

Name: Chicken-Udon Soup With Hijiki and Spinach Leaves
Total time: 1 h
Yield: 4 servings
Cuisine: japanese
Ingredients: 1 ounce dried hijiki seaweed (see note); 1 roasted broiler-size chicken (see recipe); 1 8-ounce package udon noodles (see note); 1/2 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

By Molly O'Neill

Total Time: 1 hour
Rating: 4(19)
Comments: Read comments

Featured in: Food; Pecking Order

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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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.