Chicken-Udon Soup With Hijiki and Spinach Leaves

• 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

1. In a small bowl, cover the hijiki with cold water by 2 inches and let soak until tender, about 30 minutes.
2. Drain the water and reserve the hijiki.
3. Remove the skin from the chicken and discard.
4. Shred the meat with your hands and set aside.
5. Cook the noodles according to package directions.
6. Rinse under cold water until cool and set aside.
7. In a medium saucepan over high heat, whisk together the miso and 8 cups cold water.
8. Bring to a boil and set aside.
9. Divide the chicken, noodles, hijiki, spinach and scallions among 4 large bowls.
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. Drizzle 1/2 teaspoon sesame oil into each bowl.
12. Serve immediately.

hijiki, chicken, udon noodles, red miso, fresh spinach leaves, scallions, sesame oil

Taken from cooking.nytimes.com/recipes/9868 (may not work)