So first I have to say I forgot to take photo so use your imagination and I will add photos next time I make this! Second, this is a copy cat soup that I first had at a restaurant called “zippy’s” when I lived in Hawaii and they called it “zip min”. But this is my version of it lol because this is some good soup! One of my favorites!
What you need:
Instant pot of course
Some udon noodles (follow package directions for cooking or if they are dry noodles just toss them in the instant pot while cooking the soup and they will cook just fine)
Some super interesting fresh mushrooms you have never tried before (go fancy! Get creative and pick some weird mushrooms up at the grocery store!)
A hand full of baby carrots (I usually cut them in half
A few pieces of surimi per bowl (aka fake crab meat)
A few slices of char sui (aka Chinese style barbecue pork. Available in the meat or deli isle at some of the better grocery stores) per bowl
A couple coconut shrimp per bowl (in the frozen isle usually with the frozen fish sticks)
And some better than bouillon brand chicken broth.
Some fresh green onions
Put the chicken broth, mushrooms, carrots and udon noodles in the instant pot and cook on manual high for 2 minutes. Heat up the frozen coconut shrimp in the toaster oven or conventional oven (follow package directions.
When the soup is done put it into individual serving bowls and top it with the (already cooked and ready to serve straight out of the package) char sui, surimi, and a couple coconut shrimp you just heated up. I like some chopped green onions for garnish too. Get out your chop sticks and start digging in! We drink the broth straight from the bowl after eating all the other good stuff… but spoons can be used if you want to get fancy 🙂
It takes me about 10 minutes from start to finish to have hot filling and fresh soup ready to eat and this is very inexpensive to make. Feeds a lot of people depending on how much you want to make and I’m always full after eating one bowl! As in: “stuffed”!
Conestoga Chuck 