Description
Steamy chicken stock broth with miso paste and sesame oil, with soba noodles, tofu, grilled chicken thigh, spinach and spring onions
Ingredients
Scale
- 1 pack soba noodles (9.5oz pack)
- 1 pack 12 oz extra firm tofu, cubed
- 4–5 cups organic chicken stock
- 2 tbsp soy sauce
- 2 tbsp miso paste
- 3–4 sprigs spring onion, chopped
- 1/4 cup sesame oil
- 4 x chicken thighs, bone in
- 4 small handfuls baby spinach (washed, roughly chopped)
- sesame seeds (black or white)
- 2–3 tbsp olive oil
- Salt and pepper
- 1/2 tsp paprika
Instructions
- Set your oven to 365 deg F. Prepare your chicken by marinating the thighs in a large bowl with paprika, salt and pepper, and dash of olive oil. Bring a large ovenproof skillet to high heat and add a generous dash of olive. Once very hot, add your chicken thighs skin down and fry for 7-8 mins, flipping once golden brown, then turning off the heat. Carefully cover the hot pan with aluminum and using oven gloves, place it in the oven to continue cooking for 6-7 mins. Once cooked, remove from the oven, and set aside. Leave the aluminum on to let the juices form.
- While the chicken is in the oven, place a medium size pot on a medium/low heat. Add the chicken stock, miso paste, and a dash of salt. Once the stock is hot, add the spinach and let it wilt for a minute or two, then remove from the stovetop before it hits boiling point. Add the sesame oil and set aside.
- While the chicken cooks and the broth warms, cook the soba noodles according to packet instructions (it only takes a few minutes), prepare the spinach, chop the spring onion, and drain the cubed tofu.
- Remove your chicken from the pan, dissect from the bone and slice into thin pieces. Add any juices from the pan into your broth, giving it a final stir.
- In 4 large shallow bowls, portion out your tofu, chicken and soba noodles. Add the broth, portioning out the spinach at the end. Top with spring onions, sesame seeds, and if you like, chilli flakes. Enoy!
- Method: Stovetop
- Cuisine: Asian