1. The amount of time the chicken will take to poach depends on the thickness of your chicken. For quicker cooking, lightly pound your chicken breasts to an even thickness before poaching!
2. This recipe utilizes white miso paste, which I have also seen as labeled “sweet miso” or “shiro miso”. You should be able to find miso paste in the Asian, or ethnic isle of most major grocery stores.
3. Make sure you use a neutral flavored oil in the miso sauce. Vegetable, grapeseed, corn or canola oil are all fine. If you use a flavored, or scented oil such as olive oil, it will overpower the other ingredients.
4. I garnished my bowls with scallion curls, but thinly sliced scallions are fine too! If you want to go the extra step, scallion curls are really easy to make. Simply cut the green part of the scallion into 4-5’’ pieces, then slice, lengthwise, down each piece to create thin, long strands. Place all the green onion strands in a bowl of ice water and let them sit for 30+ minutes. They will naturally curl. Drain and use as desired.