Description
A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!
Ingredients
- 1 tablespoon grapeseed oil, or more to taste
- 5 medium (blank)s carrots, chopped
- 2 each leeks, diced
- 5 ounces shiitake mushrooms, sliced
- 1 onion, diced
- 2 pounds skinless, boneless chicken thighs
- 1 pinch salt and ground black pepper to taste
- 8 cups chicken broth
- ½ cup miso paste
- 8 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 (2 inch) piece ginger root, grated
- 1 dash sriracha sauce, or to taste
- ½ head napa cabbage, torn into pieces
- 1 head baby bok choy
Instructions
- Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots
- leeks
- shiitake mushrooms
- and onion; cook and stir on the Sauté setting until softened
- about 5 minutes.
- Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer’s instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
- Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste
- garlic
- soy sauce
- ginger
- and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves
- about 5 minutes. Stir in cabbage and bok choy; cook until softened
- about 5 minutes.
Prep Time: 35 mins
Cook Time: 22 mins
Total Time: 1 hr 7 mins
Servings: 8