Category
Main Dishes
Servings
4
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
- 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.
- Close and lock lid, set pressure cooker to "soup", adjust time to 8 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid.
- 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".
- Cook udon noodles according to directions on package.
- When pressure cooker is done, quick release and make sure all pressure is released before opening lid.
- 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.
