Tori Nanba Udon

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 8 c dashi stock
• 2 t sea salt
• 3 T dark soy sauce
• 3 T light soy sauce
• 2 T mirin
• 2 T sugar
• 1 lb chicken breasts, skinless, boneless, cut into bite-sized pieces
• 8 fresh shiitake mushrooms
• ¼ head of Napa cabbage, 2-inch cubes
• 6 scallions, 2-inch pieces (white, green parts divided)
• 1 lb fresh udon noodles, cooked

Directions

1. Set pressure cooker to "sear", add dashi, and press "start/stop". When dashi begins so simmer, add sea salt, dark and light soy sauce, sugar, mirin, and chicken.
2. Close and lock lid, set pressure cooker to "soup", adjust time to 8 minutes, and press "start/stop".
3. When done, quick release and make sure all pressure is released before opening lid.
4. Carefully open lid and add cabbage, mushrooms, and scallions (white parts). Close and lock lid and set pressure cooker to "soup". Adjust time to 3 minutes and press "start/stop".
5. Cook udon noodles according to directions on package.
6. When pressure cooker is done, quick release and make sure all pressure is released before opening lid.
7. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and serve udon noodles equally into 4 bowls. Ladle soup into each bowl.