Udon Noodle Soup

Udon Noodle Soup

Udon Noodle Soup

Udon Noodle Soup

Udon Noodle Soup

Course Soup

Ingredients
  

  • 1 tbsp olive oil
  • 1 garlic clove, sliced
  • 1 6cm x 3cm piece ginger, peeled &finely chopped
  • 8 cups chicken or vegetable stock,low sodium
  • 1 baby bok choy (about 200g), sliced
  • 100 g shiitake mushrooms, sliced
  • 1 tbsp soy sauce
  • ¼ tsp freshly ground black pepper
  • 1 cup butternut, peeled & cubed
  • 180 g chicken fillets cut into 2cm strips
  • 240 g udon noodles (or soba)
  • 3 spring onion, thinly sliced
  • 1 cup bean sprouts (about 100g)
  • 1 tbsp sesame oil
  • Fresh lime wedges

Instructions
 

  • Put the oil in the cooking pot of the ricecooker. Select the Sauté function and pressStart/Stop. Once oil is hot, about 2 minutes,add the garlic and ginger. Sauté until softenedand fragrant, about 1 to 2 minutes. Press Start/Stop.
  • Add the stock, bok choy, mushrooms, soysauce and pepper. Select the One Pot functionfor 1 hour and 30 minutes and press Start/Stop.
  • When there are 20 minutes remaining on thetimer, add the squash to the soup and insertthe steaming tray with the chicken pieces intothe steamer position. Close the lid and allowthe chicken to cook above the soup for theremainder of the time.
  • Once the audible tone has sounded, open thelid, and add the steamed chicken and noodlesto the soup. Close the lid and allow to“cook”in the Keep Warm setting for 10minutes.
  • Open the lid of the cooker again and stir in thespring onion, bean sprouts, sesame oil, and asqueeze of lime.
Keyword cuisinart, Udon Noodle Soup
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