Serves 4

1tbsp finely chopped ginger
1 clove garlic crushed
2 tbsp soy sauce
2 tbsp mirin
1tsp brown sugar
½ tsp salt
1 tbsp sunflower oil
1 tbsp sesame oil
2 x chicken large breasts or 4 x small

Miso broth
1x crushed clove of garlic
1 tsp finally chopped ginger
130g dried soba noodles (buckwheat or normal)
1 tsp sunflower oil
1 tsp sesame seeds white or black
10 spring onions, thinly sliced (white and green parts separated)
80g mange tout
2 x bok choi separate leaves
120g shiitake mushrooms, cleaned and thinly sliced
1000ml chicken or vegetable stock
80g miso paste yellow miso (yellow/brown in colour)
2 tbsp soy sauce
2 tbsp mirin

Oven 180 degrees

Marinade for the chicken
In a bowl mix all the marinade ingredients and add chicken. Marinade for a few hours or overnight for best results.

Heat a frying pan with a little sunflower oil and pan fry the chicken breasts till golden. Place the chicken onto a baking tray, sprinkle with sesame seeds and place in the oven for approx. 20 min to cook at 1800C.
While the chicken is cooking bring a saucepan of water to the boil. Add the soba noodles and cook for about 5 minutes until tender. Drain and rinse before putting to one side. Then add 1000ml to the pot and bring to the simmer before whisking in the miso paste,

Heat a little sunflower oil over a medium heat in a medium size pot. Add the mushrooms and white parts of the spring onions, season with salt, and cook until the mushrooms are soft. Add the garlic and cook for a minute before adding the miso broth. Bring to a simmer. Finally add the green parts of the spring onion and bok choi 1 minute before serving.

To Serve-
Slice the chicken breast into thin slices. Using tongs portion the soba noodles between your 4 bowls before adding some of the vegetables from the broth, then pour over the broth. Top with half a sliced chicken breast per plate and serve.

Information on Miso

Miso is soybean and rice fermented together for different lengths of time, creating different taste intensities and color. The 3 main miso are-
Red Miso is often used for soups and broths and is dark red/red brown in color. Red miso is fermented for up to 3 years, which is the longest fermented type of miso. Used often for marinades and braising but it can be over powering if too much is used.
Yellow miso which is golden yellow/pale brown in color is usually only fermented for one year. It tends to be more acidic and sweeter than red miso, but not as salty. Often used for soups and more of an all-purpose miso.

Recipe provided by The Wild Kitchen