Udon Soup

Cuisinart original

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.


Makes about 10 cups


8      cups mushroom stock
1      1-inch piece fresh ginger, peeled and
        thinly sliced
2      garlic cloves, thinly sliced
10    ounces mixed mushrooms, sliced
1       cup cubed kabocha squash (or a
         similar squash, such as butternut
         or buttercup)
2       tablespoons yellow miso
1       tablespoon rice vinegar
1       piece kombu (edible kelp – found in the
         Asian section of most grocery stores)
1       teaspoon ground turmeric
1       pinch red chili flakes
3       ounces udon noodles (when purchasing
          udon noodles, they are packaged in
          3-ounce bundles)
          sliced scallions, for serving
          chopped cilantro, for serving

Nutritional information

Nutritional information per serving (2 cups):
Calories 92 (6% from fat) • carb. 16g • pro. 8g fat 1g • sat. fat 0g • chol. 0mg • sod. 912mg
calc. 32mg • fiber 2g


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.