Miso Chicken Soba Bowls

Steps

1. Whisk miso with 1 cup water in a medium pot until dissolved. Add chicken in a single layer, then pour in 4 cups more water to cover.
2. Bring to a boil over medium-high heat, about 10 minutes.
3. Remove pot from heat, turn chicken over, cover, and let sit until chicken reaches 155°F internally, 15-20 minutes.
4. Transfer chicken to a cutting board and reserve the poaching liquid. Let chicken cool, then slice 1/2-inch thick.
5. In another pot of boiling water, cook sugar snap peas until bright green, about 30 seconds. Transfer to ice water to cool, then drain and cut in half diagonally.
6. Cook soba noodles in the same pot according to package directions. Drain and rinse under cold water.
7. Strain the reserved poaching liquid through a fine-mesh sieve. Measure 1 cup into a bowl; whisk in sugar until dissolved, then whisk in lemon juice and soy sauce. Taste and add more soy sauce if needed. Chill remaining poaching liquid for another use.
8. Divide noodles, chicken, and peas among bowls, then ladle broth over each (about 1/4 cup per bowl).
9. Top with scallions and a drizzle of toasted sesame oil, if desired, and add a few ice cubes to each bowl before serving.