Step 1

Gather all the ingredients.

Step 2

Slice the ginger and cut the green onion into 2 inch pieces.

Step 3

Add 4 cups (cold) water in the pot and add the chicken breast.

Step 4

Add the sliced ginger and green onions. Add 2 Tbsp sake and 1 tsp kosher salt.

Step 5

Bring water to a boil on medium heat. Once boiling, skim off foam and scum.

Step 6

Lower the heat to low and cover to cook for 15 minutes.

Step 7

In the meantime, peel the cucumber skin alternatively. Slice the cucumber thinly.

Step 8

Cut the sliced cucumber into julienne strips. Thinly slice the tomatoes.

Step 9

To make Sesame Miso Sauce, grind 2 Tbsp sesame seeds with a pestle and mortar. Set aside.

Step 10

In a bowl or liquid measuring cup, combine 2 Tbsp miso, 1 Tbsp soy sauce, 1 ½ Tbsp rice vinegar, and 2 Tbsp granulated sugar.

Step 11

Add the ground sesame seeds, 1 tsp sesame oil, and then mix all together.

Step 12

After 15 minutes of cooking the chicken, reserve ⅓-½ cup chicken stock (90 ml), and gradually add to the Sesame Miso Sauce (I used about 90-100 ml).

Step 13

Remove the chicken breast from the water and shred it using two forks.

Step 14

To cook the noodles, bring a lot of water to a boil. Separate the noodles and add into the boiling water.

Step 15

Cook according to the package instructions and chill the noodles in the ice water.

Step 16

Drain well and serve on the plate. Place the toppings on top of the noodles and sprinkle extra sesame seeds. Garnish with cilantro (optional) and drizzle the Sesame Miso Sauce before serving.

Step 17

You can keep the sauce and toppings in airtight containers separately, but I recommend preparing noodles right before you serve. Store in the refrigerator for 3 days and in the freezer for a month.