Name: Easy Chicken Miso Soup with Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 pound boneless skinless chicken thighs; 1 medium yellow onion, chopped; 6 oz. shiitake mushrooms, stems removed and caps sliced into ¼” strips; 2 medium carrots, sliced (approximately 1 cup); 4 garlic cloves, minced; 1 tablespoon freshly grated ginger; 1 red bell pepper, chopped; 4 heads baby bok choy, cut into bite-size pieces (about 3 cups); 8 cups reduced sodium chicken broth; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon Japanese rice wine or pale dry sherry; ½ - 1 tablespoon red chili paste (like sambal oelek); ¼ cup white miso paste; 2 tablespoons olive oil, divided; 3 oz. thin rice noodles (vermicelli/rice sticks)

There’s nothing quite as comforting as a warm bowl of soup that feels both nourishing and satisfying. This Easy Chicken Miso Soup with Noodles Recipe is exactly that—a cozy bowl packed with layers of flavor, tender chicken, and slurpy noodles that come together in under 30 minutes. It’s a weekday dinner game-changer that you’ll keep returning to.

A white pot filled with clear orange broth soup with many thin white noodles sitting mostly on the bottom, mixed with light brown tofu pieces scattered throughout the soup. Bright orange carrot slices float near the top along with dark green spinach leaves and some pieces of green onion. A silver ladle lifts some noodles, carrots, spinach, and green onion from the soup, showing the colorful mix clearly. The pot rests on a white marbled surface with some green onion pieces scattered around, and a folded striped cloth partially visible nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Miso Soup with Noodles Recipe
Top Tip
How to Serve Easy Chicken Miso Soup with Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Miso Soup with Noodles Recipe

Why You'll Love This Recipe

What I adore about this soup is how effortlessly it blends fresh, wholesome ingredients into something rich and comforting. Whether you’re new to cooking miso soup or just want a speedy, flavorful meal, this recipe hits the mark every time for me.

Super quick prep: You can have everything chopped and simmering in about 10 minutes—perfect for busy nights.
Flavor-packed broth: The mix of miso, ginger, garlic, and chili paste creates a comforting, savory depth that's anything but boring.
Customizable and flexible: You can swap in different veggies or noodles and still get a delicious bowl every time.
Family-friendly and filling: The tender chicken and noodles make it a hearty option that everyone around the table will enjoy.

Ingredients & Why They Work

The magic of this Easy Chicken Miso Soup with Noodles Recipe lies in balancing umami, freshness, and texture. Each ingredient plays a part to build that delectable, soul-soothing bowl you crave.

Flat lay of a small pile of boneless skinless chicken thighs with natural pinkish color and smooth texture, a medium yellow onion halved showing its layers, sliced shiitake mushroom caps in thin ¼ inch strips with dark brown tops and creamy stems, two medium carrots sliced into rounds with bright orange color, a small mound of freshly grated pale yellow ginger, four whole uncracked garlic cloves with papery white skins, a small white ceramic bowl filled with clear golden olive oil, a small white ceramic bowl containing glossy white miso paste, a small white ceramic bowl with translucent thin rice vermicelli noodles slightly tangled, a chopped red bell pepper showing vibrant red pieces, and four heads of baby bok choy cut into bite-size pieces with crisp green leaves and white stems all neatly arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: I love thighs here because they stay juicy and add richness, unlike leaner breasts.
Olive oil: For sautéing, it adds a subtle fruitiness without overpowering the soup’s delicate flavors.
Yellow onion: Creates a mild sweetness and depth when sautéed with carrots.
Shiitake mushrooms: Their meaty texture and earthiness lift the broth beautifully—fresh caps sliced thin work best.
Carrots: Add subtle sweetness and a bit of punchy color.
Fresh ginger: This gives the soup an aromatic lift and gentle zing that brightens every spoonful.
Garlic: Nothing beats that savory base flavor it infuses during the sauté.
Reduced sodium chicken broth: Using reduced sodium lets you control salt levels and keeps the soup balanced.
Soy sauce, rice vinegar & rice wine: These bring umami, acidity, and complexity to the broth.
Red chili paste (sambal oelek): Adds just the right amount of spicy warmth—feel free to adjust to your liking.
Thin rice noodles (vermicelli): So tender and light—they slurp up the broth perfectly.
Red bell pepper: Fresh crunch and sweetness offset the savory broth.
White miso paste: The star ingredient for that signature miso flavor—make sure not to boil it to keep it smooth.
Baby bok choy: Adds leafy green freshness and soft texture—you can also swap spinach or kale.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I really enjoy tweaking this soup depending on what’s in my fridge and mood. You should feel free to make it your own and experiment—it’s all about what makes the bowl inviting for you.

Variation: Once, I swapped shiitake mushrooms for cremini and added snap peas for crunch. It was vibrant and fresh, though the mushroom flavor was a bit lighter.
Spice level: I often add extra chili paste or a splash of hot sauce when I want that spicy kick without overshadowing the umami flavors.
Noodle swap: If you don’t have rice noodles, udon or soba work well—just cook separately and add before serving to avoid sogginess.
Veggie swaps: Kale or baby spinach can be great alternatives to bok choy, depending on what you like or have on hand.

Step-by-Step: How I Make Easy Chicken Miso Soup with Noodles Recipe

The image shows a bowl filled with a clear broth soup containing thin white noodles, orange carrot slices, green leafy vegetables, and light brown mushroom pieces. The noodles are thin and long, partly lifted by black chopsticks held by a woman's hand above the bowl. The soup has a mix of colors with green, orange, and light brown floating in the broth. The bowl is white and sits on a white marbled surface with small green onion pieces scattered around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chicken Just Right

Heat one tablespoon of olive oil in your pot over medium-high heat. Add the chicken thighs and brown them for about 2 minutes per side—you want a nice golden color without fully cooking them through. This step locks in flavor and keeps the chicken juicy when shredded later. Set the chicken aside on a plate; you'll add it back to the pot soon.

Step 2: Sauté Your Veggies and Aromatics

Add the remaining olive oil to the pot, then toss in the chopped onion and sliced carrots. Sauté for about 3 minutes until the onions turn translucent and carrots begin to soften. Next, add the sliced shiitake mushrooms along with fresh grated ginger and minced garlic, cooking another minute until fragrant. This base builds that deep, inviting flavor we’re after.

Step 3: Simmer the Broth and Chicken Together

Return the chicken to the pot, pour in the chicken broth, soy sauce, rice vinegar, rice wine, and red chili paste. Bring the broth to a boil, then lower heat to a gentle simmer. Let it bubble away for about 10 minutes until the chicken is tender enough to shred easily. For me, this is the moment the whole kitchen starts to smell irresistible.

Step 4: Dissolve Miso and Add Final Ingredients

While the chicken cools, place the miso paste in a small bowl and whisk in a ladleful of hot broth until smooth—this prevents graininess. Add rice noodles and chopped red bell pepper to the pot, simmering for 2 minutes. Turn off the heat, then stir in the bok choy, shredded chicken, and your dissolved miso mixture. Cover and let it sit for 1-2 minutes so noodles become tender and bok choy softens without cooking the miso paste harshly.

Top Tip

After making this Easy Chicken Miso Soup with Noodles Recipe many times, I’ve learned a few tricks that really elevate the bowl and simplify the process to ensure great results every time.

Don’t boil the miso paste: Adding miso directly to boiling soup can make it grainy and dull the flavor. Always dissolve it in hot broth off the heat for silky smoothness.
Brown the chicken quick but don’t overcook: Browning adds flavor and color, but fully cooking it here can make the texture dry. The short simmer after shredding finishes the job gently.
Cut the noodles if needed: Rice noodles can be long and tricky to manage—snip them with kitchen scissors before or after cooking for easier eating.
Add greens last: Bok choy or spinach only takes a minute or two to wilt, so add it at the end to keep some pleasant texture and fresh color.

How to Serve Easy Chicken Miso Soup with Noodles Recipe

Garnishes

I always top my bowl with a sprinkle of thinly sliced scallions and a scattering of toasted sesame seeds. Sometimes I add a drizzle of toasted sesame oil or a few dashes of chili oil if I want a touch more heat and nuttiness. These little touches take the soup from simple to restaurant-quality at home.

Side Dishes

Pair this soup with steamed edamame or a simple cucumber salad for a refreshing contrast. If you want something heartier, a bowl of steamed rice or some light vegetable tempura on the side complements the soup’s flavors beautifully.

Creative Ways to Present

For special occasions, I like serving this soup in pretty ceramic bowls with a side of nori strips and pickled ginger. Adding a hard-boiled egg half or a few slices of avocado can also make it feel extra special and visually stunning.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Because of the noodles, the texture may soften, but reheated gently, the soup still tastes delicious and comforting.

Freezing

Freezing this soup works, but I recommend freezing the broth and chicken separately from the noodles and bok choy if you can. Noodles tend to get mushy when frozen, so add fresh noodles when reheating for best texture.

Reheating

Reheat gently on the stovetop or in the microwave—avoid boiling. Add a splash of fresh broth or water if it seems too thick. Stir in a little extra miso paste after reheating to refresh the flavor.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine but can dry out faster, so keep a close eye while simmering and avoid overcooking to maintain tenderness.

Where can I find white miso paste?

White miso paste is often available in the refrigerated section of well-stocked grocery stores or at Asian markets. If you can’t find it locally, it’s easy to order online from sites like Amazon.

Can I make this soup vegetarian?

Yes! Omit the chicken and swap chicken broth for vegetable broth. You might want to add extra mushrooms or tofu for protein and texture.

How spicy is this soup, and can I adjust it?

The soup has a mild to medium heat from the red chili paste, which you can easily adjust. Use less chili paste for a gentle warmth or add more if you like a spicier kick. You can always serve extra chili paste on the side, too!

Final Thoughts

This Easy Chicken Miso Soup with Noodles Recipe holds a special place in my kitchen—it’s my go-to when I need something fast, flavorful, and just plain comforting. The way the flavors marry together with tender chicken and fresh veggies always feels like a warm hug in a bowl. I truly hope you enjoy making and sharing this soup with your loved ones as much as I do. Give it a try—you might just find your new favorite weeknight dinner!