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1
Season chicken thighs on all sides with salt and pepper.
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2
Put oil in a heavy-bottomed soup pot over medium high heat.
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3
Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning.
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4
Turn and cook other side for about 2 minutes.
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5
Add garlic and ginger and let sizzle without browning.
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6
Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil.
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7
Lower heat and simmer gently for 20 minutes.
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8
Turn off heat.
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9
Remove thighs and chop into 1/2-inch chunks, then return meat to pot.
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10
Taste broth and adjust salt if necessary.
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11
In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook.
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12
Drain noodles and refresh with cool water, then leave at room temperature.
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13
Bring a small pot of salted water to boil.
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14
Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water.
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15
Leave at room temperature.
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16
To serve, reheat broth to just under a boil.
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17
Dilute miso with a little hot broth and whisk into soup.
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18
Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute.
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19
Divide the noodles among 6 warmed bowls and ladle soup over.
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20
Top each bowl with a little basil.
