Udon noodle soup with chicken, cabbage, and scallions recipe

Ingredients

• 2½ cups flour
• ½ cup tapioca starch
• 1 tsp salt

• 4 cups water
• ½ cup miso soup base
• 2 tbsp bonito soup stock
• 1 tsp red pepper flakes
• 1 tbsp minced ginger
• ¼ cup soy sauce
• 2 tbsp mirin
• 2 chicken breasts

• Shredded cabbage
• Chopped green onions

1. To make noodles, combine flour, tapioca starch, salt, and 1 cup water in the bowl of your stand mixer. Using the paddle attachment, mix the dough until smooth (about 5 minutes). When using the paddle attachment, watch machine carefully as it may bump around a lot.
2. Once noodle dough is ready, remove from machine. Divide into 2 parts. Roll dough onto a floured work surface, forming a rectangle ¼-inch thick. Dust dough well with flour. Fold into thirds lengthwise.
3. Slice noodles as wide as you like. I like mine 1⁄8 inch.
4. Toss noodles with flour to prevent them from sticking. Set aside until ready to use.
5. To the Instant Pot, add 4 cups water, miso soup base, bonito soup stock, red pepper flakes, minced ginger, soy sauce, mirin, and chicken breasts. Secure lid and pressure cook on high for 10 minutes. Let steam release naturally.
6. Remove lid and chicken breasts. Carefully slice the chicken breasts and set aside. Add prepared noodles to soup and gently stir to combine.
7. Secure lid back on Instant Pot. Select Steam mode and steam for 3 minutes. Let steam release naturally.
8. Remove Instant Pot lid.
9. Ladle soup into 4 bowls. Arrange sliced chicken breasts, shredded cabbage, and chopped scallions on top of each bowl.