December 12, 2016June 7, 2017, Chicken, Omnivore Menu Description While this might not be the chicken soup your mom made when you were sick, it has great interesting flavors and adding in a fermented ingredient is always good for your gut! We Provide 2, 5 Oz. Chicken Breasts 5 Tablespoons Miso Paste 3 Oz. Soba Noodles 3 Green Onions 1 Oz. Ginger 2 Dried Chilis 1 Teaspoon Roasted Sesame Seed Oil You Provide Stock Pot Cutting Board Chefs Knife 5 Cup Water Mobile QR Code Step 1 Place 4 cups of water into the stock pot and bring up to a boil. While that heats up, slice the chicken breasts horizontally to create a thinner breast. Step 2 Slice the ginger into 2 pieces. Once the water is boiling, add the sliced chicken breasts, ginger slices and dried chilies into the hot water and boil for 15 minutes Step 3 Thinly slice the green onions and set aside. Step 4 Once the chicken has cooked, remove from the hot water and set aside. Add in the miso and stir until dissolved. Step 5 Once the miso is dissolved, add in the soba noodles and cook for 3 minutes. At the end of the 3 minutes, add in the roasted sesame seed oil and remove from heat. Step 6 To serve, place half of the chicken breast into the bottom of a bowl and top with half the soba and broth. To finish, top with half the sliced green onions. -Enjoy!