Soups
Udon Soup
Makes about 10 cups
Udon Soup
Makes about 10 cups
Making fresh mushroom stock for this soup really enriches the flavor, but if you are short on
time, a good quality vegetable or chicken stock can be used.
Nutritional information per serving (2 cups):Calories 92 (6% from fat)
carb. 16g
pro. 8g fat 1g
sat. fat 0g
chol. 0mg
sod. 912mgcalc. 32mg
fiber 2g
carb. 16g
pro. 8g fat 1g
sat. fat 0g
chol. 0mg
sod. 912mgcalc. 32mg
fiber 2g
Ingredients
- 8cups mushroom stock
- 11-inch piece fresh ginger, peeled and
- thinly sliced
- 2garlic cloves, thinly sliced
- 10ounces mixed mushrooms, sliced
- 1cup cubed kabocha squash (or a
- similar squash, such as butternut
- or buttercup)
- 2tablespoons yellow miso
- 1tablespoon rice vinegar
- 1piece kombu (edible kelp – found in the
- Asian section of most grocery stores)
- 1teaspoon ground turmeric
- 1pinch red chili flakes
- 3ounces udon noodles (when purchasing
- udon noodles, they are packaged in
- 3-ounce bundles)
- sliced scallions, for serving
- chopped cilantro, for serving
Preparation
- 1. Put all ingredients, except for the noodles
- and garnishes, into the cooking pot of the
- Cuisinart® Multicooker. Select Soup. Set the
- pressure to High, the time for 30 minutes, and
- press Start.
- 2. When the time expires, allow pressure to
- release naturally.
- 3. Once pressure is completely released,
- carefully open the lid. Press Stop.
- 4. Select Sauté/Brown, set the temperature to
- High and press Start. Add the noodles and
- allow them to cook through, about 5 minutes.
- 5. Transfer the soup into individual serving
- bowls and top each with the scallions
- and cilantro.
