1. Slash chicken (see notes). Combine 1 tbsp miso with 2 tbsp oil. Rub over chicken to coat. Heat a frypan over medium-high heat. Cook chicken for 4-5 minutes on each side, or until cooked through. Remove and slice.

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.

Notes:
Slashing the chicken creates more surface area for the marinate and also reduces the cook time.

Season soup with extra miso paste if needed.

Chicken breast fillets 600g
Miso paste 3/4 cup + 1 tbsp
garlic 1 clove
spring onions 1/3 bunch
broccoli 1/2
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