Spring Chicken Miso Soup

1. Brown the Chicken

Season the boneless, skinless chicken thighs generously with salt and pepper. In a heavy-bottomed soup pot, heat two tablespoons of vegetable oil on medium heat. Once hot, add the chicken thighs and cook until they're golden-brown on both sides, about 6-7 minutes.

2. Add Aromatics and Liquids

Stir in the minced garlic and grated ginger to the pot and let them sizzle for just a minute until fragrant. Pour in the mirin, sugar, and tamari, then add eight cups of water. Bring the mixture to a gentle simmer and let it cook for 20 minutes.

3. Prepare Chicken and Vegetables

While the broth is simmering, take the chicken thighs out of the pot, let them cool down a bit, and then chop them into bite-sized pieces. Quickly blanch the trimmed sugar snap peas and the diced leeks in a small pot of salted boiling water for just a minute.

4. Cook Soba Noodles

In a separate pot, cook the soba noodles according to the package instructions. Once cooked, drain them and rinse under cold water to stop the cooking process and to keep them from sticking together.

5. Finalize the Soup

Stir in the miso. Take a ladleful of the hot broth and dissolve the white miso in it before adding it back to the pot. Add the baby spinach, leeks, and snap peas to the pot and let them warm through for 1-2 minutes.

6. Assemble and Serve

Place a portion of the rinsed soba noodles into each bowl. Ladle the hot soup over the noodles, making sure to distribute chicken, vegetables, and broth evenly. Finish by sprinkling julienned basil leaves on top.