Miso Chicken Thighs with Soba Noodles and Roasted Broccoli

Instructions

1. 1

   Prepare the miso glaze

   Preheat the oven to 220 °C. In a bowl, thoroughly whisk together the miso paste, soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and 40 ml water. Set aside about one-third of the sauce for the noodles; use the rest with the raw meat.

   
2. 2

   Prepare the meat and broccoli

   Pat the chicken thighs dry with a paper towel and toss them with most of the glaze that was not set aside. Separate the broccoli into smaller florets, toss with the neutral oil, and spread on a parchment-lined baking sheet. Place the chicken on a second baking sheet or in a roasting pan.

   
3. 3

   Roast until golden

   Roast the broccoli for 18 to 20 minutes, until the edges are browned and the centers are still firm. Roast the chicken thighs for about 22 to 25 minutes; the thickest part should reach at least 74 °C. If the broccoli finishes cooking first, remove it and let the chicken continue cooking.

   
4. 4

   Cook the soba noodles

   While the meat is roasting, bring 2 l of water to a boil. Cook the soba noodles according to the time stated on the package, usually 4 to 5 minutes, until tender but still firm. Drain them, reserving about 60 ml of the cooking water.

   
5. 5

   Finish and serve

   Toss the noodles with the reserved glaze and, if needed, add a little of the reserved cooking water so the sauce coats the noodles evenly. Let the meat rest for 5 minutes, then slice it into strips. Divide the noodles and broccoli among bowls, add the chicken, and sprinkle with sesame seeds and finely sliced spring onion.