Products used in this recipe
Udon Noodle Bowl
Yield: 12 Servings (27 oz.)
Yield: 12 Servings (27 oz.)
Cooked Japanese udon pasta, Kyoto Blend, shredded poached chicken and green onions in a red-miso-infused broth. A delicious one-bowl meal!
Preparation Instructions:
Step 1
Boil the chicken and bonito flakes in a large stockpot, for 45 minutes to 1 hour periodically skimming the surface. Strain the chicken broth through some cheesecloth to remove any solids, return broth to a clean stockpot. Remove skin and bones from whole chicken reserving the meat. Slice or shred chicken meat into thin strips.
Step 2
Heat the broth over medium heat. Stir in the red miso and salt until dissolved.
Step 3
Prepare the Asian noodles according to the package instructions. Toss with peanut oil to coat. Reserve for service.
Step 4
Prepare the vegetable blend according to package instructions, drain and reserve for service.
Step 5
For each serving; place 6 oz. of the noodles in a bowl, add 3 oz. of the vegetables, 2 oz. of chicken, 16 fl. oz. of broth and garnish with 1 Tbsp. of green onion.
