Instant Pot Chicken Udon Soup with Crispies
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
Servings: 2 people
Calories:
Ingredients
- 6 cups Instant Pot chicken broth
- 1½ cup Instant Pot chicken meat
- 2 blocks frozen udon noodles (16oz)
- 4.5 oz fresh chicken skin
Marinate for chicken skin
- 2 tsp lemon juice
- ¼ tsp garlic powder
- 1 pinch black pepper
- ¼ tsp sea salt
- ⅛ tsp paprika
- ¼ cup Korean brand frying powder
- 1 cup cooking 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.
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