Get the Recipe
I think there should be a t-shirt or sign that reads: Miso butter just makes it all better. Maybe there already is and I need to buy one. But that is definitely the slogan for this recipe.
Combining salty, deeply savory miso with butter creates an intensely rich sauce with a nutty aroma that works perfectly for coating noodles and tender shreds of chicken. The kicker for the recipe is that I use skin-on chicken thighs that brown in the pan, releasing bits of char as well as tasty drippings that are later used as the cooking liquid for the soba noodles.
The hot noodles are tossed with the miso-butter combo and quickly absorb its addictive flavor. I top it off with scallions, cilantro, and crunchy bean sprouts for that necessary hit of fresh crunch.
It takes half an hour and one pot to make from start to finish, but it'll only take a fraction of that time to slurp it all up whether you use chopsticks or forks.