1In a medium saucepan, whisk 1/3 cup white miso and 1 cup water until dissolved.

2Arrange the chicken breast in one layer in the pot.

3Add 4 cups of water to cover the chicken. Bring to a boil over medium-high heat, about 10 minutes.

4Remove from heat, turn the chicken over, cover and let stand until the internal temperature reaches 68°C, about 15-20 minutes.

5Transfer the chicken to a cutting board and leave the cooking liquids aside. After it has cooled, slice the chicken to a thickness of 1.5 cm.

6In another pot, cook the berries in boiling water for about 30 seconds until they are bright green. Transfer to cold water to cool.

7Cook the soba noodles according to package instructions, then drain and rinse in cold water.

8Strain the cooking liquids into a bowl, reserving 1 cup. Stir in the sugar until dissolved, then add the lemon juice and soy sauce. Adjust the seasoning as needed.

9Cut the berries in half diagonally. In bowls, divide the noodles, chicken and fruit, then pour the stock over each portion. Sprinkle with green onions and drizzle with sesame oil if desired. Add ice cubes to each bowl.

10Note: The chicken can be cooked up to 4 days in advance. Store in an airtight container with the cooking liquids.

Miso Chicken Soba Noodle Bowls

Instructions

Ingredients

Nutrition

Nutrition

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