Recipe: Miso Chicken with Soba Noodles and Greens
Updated: May 26
Miso paste is one of my favourite ingredients to cook with at the moment and this chicken noodle bowl can be thrown together really quickly with just a few store cupboard ingredients. Any vegetables would work here (peppers, carrots, courgettes, bean sprouts) so use up what you have in the fridge and get creative!
Miso is a fermented condiment that is especially popular in Asian countries. It is a probiotic food that supports a healthy gut microbiome and rich in nutrients including vitamin k, copper and zinc. It is quite high in sodium so be mindful of the amount you use if you are watching your salt intake.
For the marinade:
2 chicken breast fillets
1 tbsp white miso paste
1 tsp maple syrup
1 tsp rice wine vinegar
1 tbsp toasted sesame oil
2 tbsp tamari
1 tbsp extra virgin olive oil
1 cup mushrooms, sliced
1 bunch tenderstem broccoli, washed and chopped into pieces
1 cup frozen edamame beans, thawed
2 big handfuls of spinach
180g soba noodles (I used these King Soba buckwheat ones)
2 tbsp tamari roasted seeds ( I like these from Munchy Seeds)
For the Sauce:
1 tsp cornflour
1 tbsp water
3cm piece ginger, finely chopped
2 tbsp or tamari
1 tbsp rice wine vinegar
1 tsp maple syrup
For the marinade, mix all the ingredients in a bowl well. Cut the chicken into thinner fillets (each fillet into 3) and place in the marinade for at least 20 mins, but a few hours is ideal.
For the sauce, mix together the cornflour and water first in a jug. Then add the remaining ingredients to the jug and combine. Set aside.
Cook the soba noodles for 3 minutes (or according to packet instructions) in a large pan of boiling water. Drain and set aside.
Heat a large frying pan to medium. Add chicken pieces and cook each side for 5-6 minutes, or until cooked through. Remove and set aside on a plate. Wipe out the pan if charred.
Using the same frying pan, add olive oil and let it heat. Add the mushrooms and cook, stirring, for 2-3 minutes until they colour. Add the broccoli pieces and stir through for 2 minutes. Then add the edamame and the spinach and stir through until the spinach is wilted.
Add the sauce to the pan and stir over high heat for only 1-2 minutes. Turn off the heat. Add soba noodles and gently stir through the sauce.
Serve the soba noodles and greens in a bowl. Slice chicken fillets and place on top. Sprinkle over some tamari roasted seeds.