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Grilled Chicken on Ginger Miso Soba

Yum
 

I have been battling a nasty virus the last 2 weeks. I’m the last to get the virus after the whole family, including the helper got better. If you are a mom, you are probably familiar with this. Mom usually gets it worse, and is the last one to go down. And it was pretty bad, but the good news is that I’m feeling a lot better now!

Over the weekend, while I wasn’t feeling 100%, I wanted something simple, healthy, and easy to eat. I love adding ginger in my food and ginger happen to be a great soothing spice. The broth was light, and ended with a soothing gingery note, that was refreshing. The grilled chicken complimented the dish by adding a little more depth to the profile. The husband really enjoyed the meal, and the kids had fun slurping down their noodles. I was being a little more efficient with my meal planning by marinating more chicken breast for stir-frying the next day.

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The Chicken was placed in the chiller first thing in the morning to marinade. The marinade was include fish sauce, hoisin sauce, pepper, mirin, and garlic. Then I went about tending to the kids, while I allow the marinade to do it’s magic. 
I added all the ingredients of the soup into a stock pot, brought it up to a boil, and allowed it to simmer for 10 minutes. 
Meanwhile, I grilled them on both sides until cooked. 
After which, I tented the chicken and allowed it to rest while I prepare the noodles. 

Ingredients (Serves 4) adapted from sbs

  • 4 servings of dry organic soba (buckwheat) noodles
  • 2 chicken breasts
  • 4 bunches of xiao bai cai, blanched (Or any chinese greens)
  • 1-1/2 tbsp hoisin sauce
  • 2 tsp fish sauce
  • 2 tsp mirin
  • 1-2 cloves garlic, pressed
  • black pepper to taste
  • Oil to grease grill pan
  • 4 cups low sodium chicken stock
  • 3-4 tbsp of miso paste (adjust based on how salty your stock is)
  • 1 inch thumb ginger, thinly sliced
  • chopped spring onion to garnish
  • seaweed strips to garnish (optional)
Marinade chicken breast in hoisin sauce, fish sauce, black pepper, and garlic for at least an hour or overnight.
Bring chicken stock to boil, add ginger, and stir in miso till combined.
Allow to simmer for 5-10 minutes.
Heat grill pan on med-high and grill chicken on both sides. About 3 minutes each side.
Allow chicken to rest for 5 minutes before cutting into it.
Cook your noodle according to package directions, then drain.
Ladle prepared broth over noodles, xiao bai cai, and grilled chicken.
Garnish with seaweed and spring onion.
Serve immediately.
Bon appetit!! 

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2 Comments

  • Reply
    Ling
    16 October, 2016 at 3:48 pm

    Hi what skillet pan r u using in this pic? I want to buy one too. By the way I love your cooking so so much!!!

    • Reply
      Sharon Lam
      16 October, 2016 at 3:57 pm

      Hi Ling! Thank you so much!! That’s really sweet of you, and it means a lot to me. 😉 I’m using Happycall’s grill pan for in this recipe.

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