Equipment
Ingredients
Miso Dressing
- 50 g white miso paste
- 30 ml soy sauce
- 30 ml rice vinegar
- 15 ml sesame oil, toasted
- 15 g honey
- 10 g fresh ginger, grated
- 30 ml water
Poached Chicken
- 600 g boneless skinless chicken breasts
- 1500 ml water
- 20 g fresh ginger, sliced
- 3 garlic, smashed
- 2 scallions, roughly chopped
- 15 g salt
Noodles and Vegetables
- 200 g dried soba noodles
- 150 g cucumber, julienned
- 100 g carrots, julienned
- 100 g red bell pepper, julienned
- 10 g sesame seeds, toasted
Nutrition (per serving)
Method
In a medium mixing bowl, combine the white miso paste, soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, and water. Whisk until smooth and thoroughly emulsified. Set aside.
Place the julienned cucumber, carrots, and red bell pepper in a bowl. Pour half of the miso dressing over the vegetables and toss to coat. Let marinate at room temperature while you prepare the remaining components.
In a large pot, combine the 1500ml water, sliced ginger, smashed garlic, scallions, and salt. Bring to a boil over high heat, then reduce heat to low and let simmer for 5 minutes to infuse the broth.
Carefully lower the chicken breasts into the simmering liquid. Return to a very gentle simmer, then immediately cover the pot and turn off the heat completely. Let the chicken steep in the hot liquid until the internal temperature reaches 74 Celsius (165 Fahrenheit) at the thickest part.
Remove the chicken breasts from the poaching liquid and place them on a cutting board to rest.
While the chicken rests, bring a separate medium saucepan of unsalted water to a boil. Add the soba noodles and cook according to package directions, stirring occasionally to prevent sticking.
Drain the noodles in a colander and immediately rinse them under cold running water, rubbing the noodles gently with your hands to remove excess surface starch and halt the cooking process. Shake off all excess water.
Slice the rested chicken breasts against the grain into medallions about 1 centimeter thick.
Divide the chilled soba noodles among serving bowls. Top with the marinated vegetables and sliced poached chicken. Drizzle the remaining miso dressing over the chicken and noodles. Garnish with toasted sesame seeds if using.
Chef's Notes
- Poaching chicken via the residual heat method ensures perfectly cooked, exceptionally tender breast meat. Resist the urge to peek during the first 15 minutes, as opening the lid releases crucial heat.
- Washing soba noodles after cooking is an essential Japanese technique. It removes the excess starch that makes them gummy and gives them a desirable firm, slippery texture.
- Do not discard the chicken poaching liquid. Strain it and use it as a light chicken broth for soups or cooking grains.
- For the dressing, adjust the consistency with a splash of water as needed. Different brands of miso have varying levels of thickness and moisture.
- Slicing chicken against the grain shortens the muscle fibers, making the meat feel even more tender when eaten.
Storage
Refrigerator: 3 days — Store chicken, noodles, and dressing in separate airtight containers to prevent noodles from becoming soggy.
Freezer: 1 month — Only the poached chicken freezes well. Do not freeze the dressed noodles or raw vegetables.
Reheating: Serve chilled or at room temperature. Do not reheat the marinated vegetables or soba noodles.
