Step 1

Rinse the chicken, pat dry and place in a bowl.

Step 2

Peel the ginger root and finely grate half. Combine with the sesame oil and teriyaki sauce, then pour over the chicken and let marinate in the refrigerator for 20 minutes.

Step 3

Meanwhile, cut the remaining ginger into thin sticks. Rinse the scallions, pat dry and cut diagonally into thin slices.

Step 4

Toast the sesame seeds in a dry pan until golden brown, tossing frequently. Remove from heat.

Step 5

Remove chicken from the marinade, blot dry and season with salt and pepper. Cook on a hot grill pan until browned in spots, 6-8 minutes on each side.

Step 6

Wrap the chicken in aluminum foil and let rest 5 minutes.

Step 7

Bring the stock to a boil in a pot, then add miso and stir to dissolve.

Step 8

Cut the chicken into slices and divide among soup bowls. Scatter the sliced ginger and scallions over chicken. Pour in the miso broth, season with soy sauce, sprinkle with sesame seeds and serve immediately.