2. Slice garlic and spring onions (reserve green tops). Add to a saucepan over medium heat with 2 tsp sesame oil. Cook for 4 minutes, or until tender. Add 3/4 cup miso and 1.5L water. Cover, simmer for 5 minutes. Cut broccoli into florets, add to soup and simmer for 5 minutes.
3. Bring a saucepan of water to the boil and cook noodles for 6 minutes, or until just tender. Drain and rinse in cold water. Set aside.
4. Slice radishes into rounds and slice remaining spring onion tops. Remove corn from cob and separate enoki mushrooms.
5. Divide noodles between bowls and ladle over soup. Top with an even amount of chicken and garnishes.
Slashing the chicken creates more surface area for the marinate and also reduces the cook time.
Season soup with extra miso paste if needed.
Miso paste 3/4 cup + 1 tbsp
garlic 1 clove
spring onions 1/3 bunch
Buckwheat noodles 1 packet (250g)
Radishes 1/2 bunch
corn cob 1
Enoki mushrooms 1/2 punnet
From your pantry:
oil (for cooking), sesame oil