What's even better than Instant Pot Chicken Soup? Instant Pot Chicken Udon Soup!! It's a great way to bring some Asian flair into your homemade soup, without the fuss!! Savory and comforting, all in one
Prep Time30 minutesmins
Cook Time30 minutesmins
Course: Dinner, lunch
Cuisine: Fusion, Korean
Servings: 2people
Calories:
Author: Seasoned by Jin
Ingredients
6cupsInstant Pot chicken broth
1½cupInstant Pot chicken meat
2blocksfrozen udon noodles (16oz)
4.5ozfresh chicken skin
Marinate for chicken skin
2tsplemon juice
¼tspgarlic powder
1pinchblack pepper
¼tspsea salt
⅛tsppaprika
¼cupKorean brand frying powder
1cupcooking oil
Instructions
Make chicken soup via Instant Pot. Click here for the recipe. Save the chicken skin.
Make chicken skin marinade. Work the marinade into the chicken skin with hands. Wrap and refrigerate at least 30 min.
Bring water to boil in a pot. Add the frozen Udon noodles and cook until just soft. Can lesson cooking time if more chewyness is desired. Rince in cold water and set aside.
Heat a cup of oil in a wok and prepare for frying. During the waiting time, coat the chicken skin with frying powder, front and back. Shake any excess powder. Fry until golden brown in low heat, flipping often. Set aside on cooling rack.
In a soup bowl, add the Udon noodles, chicken meat on top. Ladle the hot chicken stock from the Instant Pot. Pour a generous amount of chicken broth then garnish with sesame seeds and scallions. Lastly, stack chicken crispies on top and serve immediately.