Miso Chicken Soba Bowls

Method

1. 1

   Whisk ⅓ cup white miso and 1 cup water in a medium pot until miso is dissolved. Arrange 2–4 skinless, boneless chicken breasts (1–1½ lb. total) in pot in a single layer. Pour in an additional 4 cups water (chicken should be covered; if not, add more water). Bring to a boil over medium-high heat, about 10 minutes.

2. 2

   Immediately remove pot from heat and turn chicken over. Cover pot and let sit until an instant-read thermometer inserted into the thickest part of the chicken registers 155° (the temperature will continue to rise), 15–20 minutes. Transfer chicken to a cutting board; set poaching liquid aside. Let chicken cool, then slice ½" thick.

3. 3

   Cook 1 lb. sugar snap peas, trimmed, in another medium pot of fresh boiling water until bright green, about 30 seconds. Using a spider or slotted spoon, transfer to a bowl of ice water and let cool.

4. 4

   Cook one 8–9.5 oz. package soba noodles in same pot according to package directions. Drain and rinse under cold running water.

5. 5

   Strain chicken poaching liquid through a fine-mesh sieve into a large bowl. Transfer 1 cup to a medium bowl and add 1 Tbsp. sugar; whisk until sugar is dissolved. Whisk in ⅓ cup fresh lemon juice and 3 Tbsp. low-sodium soy sauce or tamari. Taste broth and add more soy sauce if needed. Cover and chill remaining poaching liquid for another use.

6. 6

   Drain sugar snap peas and cut in half on a diagonal. Divide noodles, chicken, and peas among bowls, then ladle broth into each (about a heaping ¼ cup per bowl). Top with 4 scallions, thinly sliced, dividing evenly, and drizzle toasted sesame oil over if desired. Add a couple of ice cubes to each bowl. Do Ahead: Chicken can be poached 4 days ahead. Strain poaching liquid and recombine chicken and poaching liquid in an airtight container. Cover and chill.

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