Method

• 1.
  Cook noodles according to packet instructions. Drain and set aside.

• 2.
  Meanwhile, for the quick teriyaki, place all ingredients except chicken in a bowl and whisk until combined. Season with black pepper and add chicken. Set aside.
• 3.
  To make the soup, combine miso paste, shiitake and 1.5L (6 cups) water in a saucepan over medium-low heat and cook until heated through. Cover and keep warm over low heat.
• 4.
  Meanwhile, heat a chargrill pan to high heat. Thread 2 chicken thighs onto 2 skewers. Repeat with remaining chicken and skewers. Grill for 3-4 minutes each side or until cooked through. Remove from heat and rest for 5 minutes.
• 5.
  Remove chicken from skewers and cut into thick slices. Divide noodles and miso soup among bowls and top with chicken, spring onion and micro coriander to serve.