You might also like our Japanese miso soup recipe with tofu, as seen on Food Safari. Or, view all our Japanese recipes, including classic dishes such as tempura avocado rolls, and chicken and wakame soup.
1 chicken breast
750ml chicken stock
1 tablespoon red miso paste
3cm piece of ginger root, peeled and thinly sliced
2 garlic cloves, peeled and sliced
200g soba noodles
2 bok choy, roughly chopped
1 hard boiled egg, shelled and halved
2 teaspoons hoisin sauce
1 teaspoon fish sauce
1 teaspoon mirin
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the marinade, combine the hoisin sauce, fish sauce and mirin. Add the chicken breast and toss well. Set aside for an hour; overnight in the fridge is even better.
Chargrill or grill the chicken for 4-5 minutes each side until cooked. Place the chicken stock, miso paste, ginger and garlic in a pan and bring to the boil. Add the soba noodles and bok choy and cook for 3 minutes or until the noodles are just cooked.
Divide the soup between 2 bowls, ensuring each has an equal share of noodles.
Slice the chicken on the diagonal and place on the noodles and broth. Top with half hard-boiled egg and serve.