Makes about 10 cups
- 1 tablespoon olive oil
- 1 garlic clove, sliced
- 1 2 x ½-inch piece ginger, peeled and finely chopped
- 8 cups chicken or vegetable broth, low sodium
- 1 baby bok choy (about 6 ounces), sliced
- 3 ounces shiitake mushrooms, sliced
- 1 tablespoon reduced-sodium soy sauce
- ¼ teaspoon freshly ground black pepper
- Pinch crushed red pepper
- 1 cup peeled and cubed kabocha or butternut squash
- 6 ounces chicken breast cut into 2-inch strips, optional
- 8 ounces udon noodles (or soba)
- 3 green onions, thinly sliced
- 1 cup bean sprouts (about 3 ounces)
- 1 tablespoon sesame oil
- Fresh lime wedges
Nutritional information per serving
(1 cup with chicken):
Calories 119 (36% from fat) • carb. 11g • pro. 9g
fat 5g • sat. fat 1g • chol. 35mg • sod. 263mg
calc. 27mg • fiber 1g
- Put the oil in the cooking pot of the Cuisinart ® Rice and Grain Multicooker. Select the Sauté function and press Start/Stop. Once oil is hot and shimmering, about 2 minutes, add the garlic and ginger. Sauté until softened and fragrant, about 1 to 2 minutes. Press Start/Stop.
- Add the broth, bok choy, mushrooms, soysauce, pepper and crushed red pepper. Select the One Pot function for 1 hour and 30 minutes and press Start/Stop.
- When there are 20 minutes remaining on the timer, add the squash to the soup and insert the steaming tray with the chicken pieces into the steamer position. Close the lid and allow the chicken to cook above the soup for the remainder of the time.
- Once the audible tone has sounded to indicate the end of cooking, open the lid, and add the steamed chicken to the soup with the noodles. Close the lid and allow to “cook”in the Keep Warm setting for 10 minutes (noodles should be softened, but not mushy).
- Open the lid of the cooker again and stir in the green onions, bean sprouts, sesame oil, and a squeeze of lime. Taste and adjust seasoning as desired and serve.