Get your hot, buttered miso chicken here. This flavour combo is so good and so simple you'll wonder where it's been all your life. But it's here now and served with a tangle of chewy soba and some pan-wilted greens for a backstage pass to dinnertime success.
Bring a saucepan of water to the boil in preparation for step 3. Chop broccoli into florets. Halve zucchini lengthwise then thinly slice into half-moons. Cut chicken into bite-sized pieces.
Peel and finely grate ginger. Place ginger in a bowl with soy sauce, rice wine vinegar and sugar, and stir to dissolve sugar. Set aside.
Cook soba noodles in a large saucepan of boiling water according to packet instructions. Add broccoli in the last 2 minutes of cooking. Drain.
Heat oil in a frypan over medium-high heat. Add chicken and a sprinkle of salt and cook, without turning, for 3–4 minutes or until chicken is deep golden. Turn chicken, add zucchini and continue to cook, stirring regularly, for a further 2–3 minutes or until zucchini is caramelised and chicken is cooked through. While the chicken is cooking, continue with step 5.
Chop butter into small pieces. Add miso and roughly mash to combine. It doesn't need to be well combined as it will melt together when you add it to the pan.
Add miso butter and spinach to pan and cook, stirring, until butter has coated all the ingredients and spinach has wilted. Divide noodles and broccoli between bowls and drizzle with soy and ginger dressing. Top with chicken, vegetables and any remaining miso butter to serve.