Chicken and noodles in soup are a universally winning combination and the Japanese version is particularly nice, I think. They make theirs with a rich meaty broth that is thickened with aromatic bean paste and garnished with sesame seeds and chopped scallions.
Divide the cooked noodles among 4 or 5 deep bowls. In a saucepan, bring the chicken stock to a simmer and in a separate bowl dissolve the bean paste in
* The cooked chicken used in this recipe could be leftovers from making steamed or boiled chicken. Or it could be a breast freshly poached in the stock before the miso paste is added.
© 1986 Elizabeth Andoh. All rights reserved.