Creamy miso soba

This delish meal of creamy miso soba with chicken and mushroom has become a new Pham famfav (say that fast three times, ha ha). This dish is so packed full of creamy umami goodness you can’t go wrong. I’m salivating just describing it!

Serves: 2 adults and 2 littlies

INGREDIENTS

• 1 teaspoon vegetable oil
• 400 grams free-range chicken thighs, chopped
• 4 cloves garlic, sliced
• 200 grams Swiss brown mushrooms, sliced
• 1½ cups dashi (this is a stock cube you mix with water to dissolve)
• 8 tablespoons cream
• 1 tablespoon miso
• 1 teaspoon mirin
• 1½ teaspoons soy sauce
• 1 tablespoon butter
• 1 teaspoon sake (optional)
• 270 grams soba noodles, cooked
• 1 minute less than the packet instructions

To garnish:

• 3–4 spring onions (shallots), rinsed, ends trimmed and chopped
• 2 packets roasted seaweed,roughly chopped
• shichimi (parents)
  
  

METHOD

1. Heat the oil in a pan over a medium heat. Add the chicken and fry until it is browned all over.
   
   
2. Add the garlic and cook until soft.
   
   
3. Add the mushroom and cook until just coloured.
   
   
4. Add the dashi, cream and miso and stir for 5–6 minutes until the mixture just thickens.
   
   
5. Add the mirin, soy sauce, butter and sake (if using) and stir well to combine.
   
   
6. Add the cooked soba noodles and mix thoroughly but gently to coat.
   
   
7. Transfer to serving bowls and garnish with spring onion and roasted seaweed – and some shichimi if you dare!
   
   

Tommy's Tip – I use soba noodles for this dish, but ramen of egg noodles work well too, especially if you're looking for a little bite from your noodles.