The finished recipe. Miso Chicken with Soba Noodles and Pak ChoiIngredients 1 to 6. 150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 1 tbsp, about 18 g White miso paste (White miso is the mild, sweet one. Red is saltier and stronger; use half the amount.). 1 tsp, about 7 g Honey. A tablespoon Rice vinegar. A thumb, grated Fresh ginger. 150 g Cooked soba noodles (About 60 g dry. Rinse them cold after cooking or they clump. Cooked weight.)Ingredients 7 to 10. 150 g Pak choi. 20 g Spring onion. 1 tsp, about 4 g Toasted sesame oil. 5 g Sesame seedsStep 1. Mix the miso, honey, half the vinegar and the ginger into a paste and spread it over the chicken. Leave for thirty minutes.Step 2. Grill the chicken on a foil-lined tray for six minutes a side under a medium-hot grill. The miso blackens in patches, which is right; if it goes fully black, lower the tray.Step 3. Cook the soba, drain, rinse under the cold tap and toss with the sesame oil and the rest of the vinegar.Step 4. Steam the pak choi for three minutes. Slice the chicken over the noodles with the pak choi, spring onion and sesame seeds.
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