Miso Ginger Chicken Soba Bowls

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 3 Tbsp white miso paste
• 1 Tbsp grated fresh ginger
• 3 minced garlic cloves
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp honey
• 8 oz soba noodles
• 1 English cucumber
• 2 cups shredded red cabbage
• 1 cup shelled edamame
• 4 green onions
• 1 Tbsp toasted sesame seeds
• 1 Tbsp neutral oil

Instructions

1. 1Pat chicken thighs dry and cut into 1-inch pieces. Whisk miso, grated ginger, garlic, soy sauce, rice vinegar, sesame oil, and honey in a bowl until smooth; reserve mixture for finishing.
2. 2Toss chicken with the remaining miso mixture and marinate 10 minutes at room temperature while you prep vegetables.
3. 3Bring a large pot of water to a boil. Cook soba noodles according to package directions (usually 4–5 minutes) until just al dente; drain, rinse under cold water to stop cooking, and toss with a drizzle of sesame oil so they don’t stick.
4. 4Heat neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed 3 minutes until deeply browned on the first side.
5. 5Flip and continue cooking 4–5 minutes more, stirring occasionally, until chicken is cooked through (165°F internal) and edges are caramelized; remove from heat and stir in the reserved miso sauce to glaze.
6. 6Thinly slice the cucumber into half-moons, thinly slice green onions, and warm the edamame if frozen.
7. 7Divide cold soba among 4 bowls. Top each with glazed chicken, cucumber, red cabbage, and edamame.
8. 8Drizzle any pan juices over the bowls, sprinkle with sesame seeds and green onions, and serve warm or at room temperature—perfect for desk lunches.