March 3, 2013
Chicken Udon
Whether you're battling the weather or simply feel like staying in, Haru's chicken udon will keep you toasty-warm and out of the gritty snow. This quick recipe by New York City's favorite sushi and sake spot feeds up to four and all ingredients can be purchased for $20 at your local grocer.
Ingredients
- 5 1/2 Cups low-sodium chicken stock
- 2 Tablespoons soy sauce or tamari
- 2 Tablespoons mirin
- 8 Ounces boneless chicken breast, cut into slivers
- 4 medium-sized shiitake mushrooms, sliced
- One 9-ounce package dried or frozen udon noodles
- 4 handfuls of baby or regular spinach, stemmed
- 1 Tablespoon hot sesame oil
- 2 scallions, julienned into 2-inch pieces, for garnish
Directions
In a medium-sized saucepan, combine the stock, soy sauce, and mirin and bring to a boil over high heat. Reduce the heat to a simmer and add the chicken and shiitake mushrooms. Simmer until chicken is cooked through, for 4-5 minutes.
Meanwhile, bring a medium-sized pot of water to a boil. Add the noodles and cook according to the package directions. Drain and split evenly among 4 bowls.
Add the hot broth, chicken, mushrooms, and spinach to each bowl. Add the sesame oil and garnish with scallions. Serve immediately.
Nutritional Facts
Servings4
Calories Per Serving442
Total Fat12g18%
Sugar3gN/A
Saturated3g14%
Cholesterol36mg12%
Protein28g56%
Carbs54g18%
Vitamin A31µg3%
Vitamin B120.5µg8.7%
Vitamin B60.5mg26.3%
Vitamin C1mg2%
Vitamin D0.3µg0.1%
Vitamin E0.3mg1.7%
Vitamin K19µg23%
Calcium40mg4%
Fiber3g12%
Folate (food)26µgN/A
Folate equivalent (total)26µg6%
Iron2mg13%
Magnesium66mg17%
Monounsaturated5gN/A
Niacin (B3)13mg63%
Phosphorus365mg52%
Polyunsaturated3gN/A
Potassium693mg20%
Riboflavin (B2)0.3mg15.7%
Sodium584mg24%
Thiamin (B1)0.1mg6.9%
Zinc2mg14%
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