INGREDIENTS:
- 1 litre chicken stock
- 550g skinned chicken breast fillets
- 2 tsps finely grated ginger
- ¼ cup red miso paste
- 1 bunch broccolini
- 200g packet Udon noodles
- 3 x green shallots, thinly sliced to serve
- Cooked egg to serve (optional)
- Freshly cracked black pepper
METHOD:
- Place the stock, chicken and ginger into the cooking pot. Select High Pressure function and cooking time of 5 minutes. Cover and lock lid in place. Then press start.
- When audible beep sounds use Quick Pressure Release. When pressure is fully released, the unit will beep once, all preheat bars will disappear from the screen and the lid will unlock to open. Rotate lid, tilting away from you to allow steam to disperse. Remove chicken to a side plate and allow to cool for 5 minutes before cutting into slices.
- Switch to Saute Function (low heat) and cooking time of 8 minutes. Place miso into a small bowl and add about ¼ cup of hot chicken stock from the pot and mix until smooth. Add the miso and broccolini to the stock and cook for 5 minutes or until the broccolini is just tender. Add noodles and heat through for 3 minutes more. Just prior to serving add chicken back to the pot and gently stir.
- Serve dividing the noodles and chicken between bowls. Top with shallot and season to taste with pepper.