Udon Noodle Bowl

Name: Udon Noodle Bowl
Yield: 12
Ingredients: Bonito flakes, dried 2 Tbsp.; Chicken, whole 4 1/2 lbs.; Water 2 gallon; Asian noodles, fresh 36 oz.; Simplot Simple Goodness™: Kyoto Vegetable Blend 40 oz.; Green onion, thin bias cut 3 oz.; Kosher salt 2 Tbsp.; Peanut oil 2 oz.; Red bean miso 8 1/2 oz.

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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!

Ingredient	Weight	Measure
Bonito flakes, dried		2 Tbsp.
Chicken, whole	4 1/2 lbs.
Water		2 gallon
Asian noodles, fresh	36 oz.
Simplot Simple Goodness™: Kyoto Vegetable Blend	40 oz.
Green onion, thin bias cut	3 oz.
Kosher salt		2 Tbsp.
Peanut oil	2 oz.
Red bean miso	8 1/2 oz.

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.