Miso Chicken Soba Bowls Recipe
Healthy cooking doesn’t have to be complicated. In fact, often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares nourishing, craveable recipes that you can pull off in 10 ingredients or fewer.
When the weather gets warm, nothing satisfies quite like cold noodles in iced broth. Shockingly, one of the stars of this dish is skinless, boneless chicken breast. Lean and protein-rich, sure, but not the most desirable cut when it comes to flavor or texture. But when gently poached in miso broth, the end result is tender and moist.
Make a zingy broth with lemon juice, but try using half a lime if you have some, or try yuzu juice if it’s available to you. Build each bowl by shingling sliced chicken alongside crunchy sugar snap peas and nutty soba noodles. Soba is often made with a blend of wheat and buckwheat, but if you use 100 percent buckwheat noodles like Eden or King Soba, and tamari instead of soy sauce, this meal can be made gluten-free. Ladle in some broth, and make sure it’s extra-cold by nestling a couple of ice cubes into each bowl.
Save excess poaching liquid in an airtight container in the fridge for up to 4 days. Reheat and sip—it’s essentially a version of miso soup. And if you’re feeling especially hungry, double the amount of chicken breast: Follow step 1 as written, but use a large pot so they can sit in a single layer.
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