Shredded Chicken With Soba and Miso-Butter Sauce
"Tender shredded chicken with noodles in miso-butter sauce. [Photographs: Yasmin Fahr] I think there should be a t-shirt or sign that reads: Miso butter just makes it all better. Not soba noodles, shredded chicken, and crunchy vegetables come together in one pot. It take half an hour to make from start to finish, but it'll only take a fraction of that time to slurp it all up whether you use chopsticks or forks. Why this recipe works: * Searing the chicken first ensures extra flavor and tasty drippings in the pot. * Cooking the soba in chicken drippings adds tons of flavor. * Miso butter makes it all better...."
INGREDIENTS
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1 pound bone-in, skin on chicken thighs (about 3 thighs)
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Kosher salt and freshly ground black pepper
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3 cups homemade or store-bought low-sodium chicken stock
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2 tablespoons extra-virgin olive oil
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1/2 stick (4 tablespoons) unsalted butter at room temperature
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1 tablespoon white miso paste
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3 bundles dried soba noodles (about 6 ounces)
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2 scallions, thinly sliced, white and light green parts
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1/2 cup picked cilantro leaves
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1 cup picked bean sprouts
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1 lemon, cut into wedges
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