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30
1 teaspoon kosher salt
1 can (13 to 14 ounces)
diced tomatoes, drained
8 cups chicken stock*
4 pounds boneless, skinless chicken
thighs, cut into small pieces
Cilantro, for serving
Diced avocado, for serving
Tortilla strips, for serving
Lime wedges, for serving
1. Put the oil in the cooking pot of the Cuisinart
®
Multicooker. Select Sauté/Brown. Set the
temperature to Low and press Start.
2. Once the unit is preheated and the oil is hot,
add the onion, jalapeño, and garlic. Sauté
until fragrant and softened, about 5 minutes.
Add the spices and salt, stir to combine. Add
the drained tomatoes, stock, and chicken
pieces. Press Stop.
3. Secure the lid and select Soup. Set the
pressure to High, the time to 10 minutes, and
press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released, open
the lid.
6. When serving the soup, top each individual
bowl with about a teaspoon each of cilantro
leaves, diced avocado, and tortilla strips.
Squeeze the lime over each bowl and serve.
* Using a homemade chicken stock will make for
a heartier soup, but if a lighter soup is desired,
use store-bought broth.
Nutritional information per serving (1 cup):
Calories 157 (32% from fat) • carb. 2g • pro. 24g
fat 5g • sat. fat 1g • chol. 94mg • sod. 588mg
calc. 17mg • fiber 1g
Udon Soup
Making fresh mushroom stock for this soup
really enriches the flavor, but if you are short on
time, a good quality vegetable or chicken stock
can be used.
Makes about 10 cups
8 cups mushroom stock
1 1-inch piece fresh ginger, peeled and
thinly sliced
2 garlic cloves, thinly sliced
10 ounces mixed mushrooms, sliced
1 cup cubed kabocha squash (or a
similar squash, such as butternut
or buttercup)
2 tablespoons yellow miso
1 tablespoon rice vinegar
1 piece kombu (edible kelp – found in the
Asian section of most grocery stores)
1 teaspoon ground turmeric
1 pinch red chili flakes
3 ounces udon noodles (when purchasing
udon noodles, they are packaged in
3-ounce bundles)
Sliced scallions, for serving
Chopped cilantro, for serving
1. Put all ingredients, except for the noodles
and garnishes, into the cooking pot of the
Cuisinart
®
Multicooker. Select Soup. Set the
pressure to High, the time for 30 minutes, and
press Start.
2. When the time expires, allow pressure to
release naturally.
3. Once pressure is completely released,
carefully open the lid. Press Stop.
4. Select Sauté/Brown, set the temperature to
High and press Start. Add the noodles and
allow them to cook through, about 5 minutes.
5. Transfer the soup into individual serving
bowls and top each with the scallions
and cilantro.
Nutritional information per serving (2 cups):
Calories 92 (6% from fat) • carb. 16g • pro. 8g
fat 1g • sat. fat 0g • chol. 0mg • sod. 912mg
calc. 32mg • fiber 2g
Pho
Traditional Vietnamese pho simmers for
hours and is constantly skimmed to create a
deep-flavored, clear broth. Our version is
lighter, but takes a fraction of the time and is
just as comforting.
Makes about 12 cups
Broth:
2 pounds beef bones
2 pounds mix of beef shank and short rib
1 onion, halved
2 carrots, cut into 2-inch pieces
1 2-inch piece ginger, unpeeled
2 cinnamon sticks
4 star anise pods
3 garlic cloves, peeled
½ bunch cilantro
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