Chicken-Udon Soup With Hijiki and Spinach Leaves

1. 1

   In a small bowl, cover the hijiki with cold water by 2 inches and let soak until tender, about 30 minutes.

2. 2

   Drain the water and reserve the hijiki.

3. 3

   Remove the skin from the chicken and discard.

4. 4

   Shred the meat with your hands and set aside.

5. 5

   Cook the noodles according to package directions.

6. 6

   Rinse under cold water until cool and set aside.

7. 7

   In a medium saucepan over high heat, whisk together the miso and 8 cups cold water.

8. 8

   Bring to a boil and set aside.

9. 9

   Divide the chicken, noodles, hijiki, spinach and scallions among 4 large bowls.

10. 10

    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.

11. 11

    Drizzle 1/2 teaspoon sesame oil into each bowl.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.