Wednesday, 7/11/18

I really liked the flavors of soba with chicken and miso butter a few weeks ago, but not the texture or execution. So I improvised: poached chicken breasts in some chicken stock, cooked and cooled the soba, reduced the poaching liquid and whisked in the miso butter, and tossed it all together (with some sauteed chard and a few sliced cucumbers). Much less viscous, and refreshing on a hot evening. It benefited from a  little sambal oelek, too.