Warm, savory miso-infused broth, chewy soba, crisp bok choy, and tender chicken. Topped with sesame and eggs for umami goodness.
# Components:
→ Chicken & Marinade
01 - 1 pound boneless, skinless chicken thighs or breasts
02 - 1 tablespoon white miso paste
03 - 1 tablespoon low-sodium soy sauce
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon honey or maple syrup
06 - 1 teaspoon grated fresh ginger
07 - 1 clove garlic, minced
08 - 1 teaspoon toasted sesame oil
→ Noodles
09 - 6 ounces soba noodles or whole wheat spaghetti
→ Broth & Vegetables
10 - 4 cups low-sodium chicken broth
11 - 1 cup water
12 - 1 tablespoon white miso paste
13 - 1 cup shiitake mushrooms, sliced
14 - 1 medium carrot, julienned
15 - 2 cups baby bok choy, trimmed and halved
16 - ½ cup snow peas, ends trimmed
17 - 2 cups baby spinach or kale
→ Toppings
18 - 2 soft-boiled eggs, halved
19 - 2 scallions, thinly sliced
20 - 1 teaspoon toasted sesame seeds
21 - 1 tablespoon chopped fresh cilantro or parsley
22 - 1 sheet nori, cut into thin strips
23 - Chili oil or Sriracha, for serving
# Directions:
01 - In a shallow bowl, whisk together 1 tablespoon miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil until smooth.
02 - Add the chicken, turning to coat evenly. Cover and refrigerate for at least 30 minutes up to 8 hours.
03 - Bring a large pot of water to a boil. Cook soba noodles according to package directions until al dente. Drain, rinse under cold water, and toss with a few drops of sesame oil to prevent sticking.
04 - While the noodles cook, heat a grill pan or skillet over medium-high heat. Remove excess marinade from the chicken and cook for 4–5 minutes per side, or until the internal temperature reaches 165°F.
05 - Transfer chicken to a cutting board and let rest for 5 minutes before slicing into thin strips.
06 - In a clean soup pot, bring chicken broth and water to a gentle simmer. Whisk in the remaining 1 tablespoon miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas. Simmer for 3–4 minutes until vegetables are just tender. Stir in spinach or kale and remove from heat.
08 - Divide the noodles between two bowls. Arrange sliced chicken on top and ladle hot broth and vegetables over the noodles.
09 - Top each bowl with soft-boiled egg halves, scallions, sesame seeds, cilantro, and nori strips. Drizzle with chili oil or Sriracha if desired.
10 - Serve immediately while hot for best flavor and texture.
