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.
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.
- 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.
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
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:
Absolutely! Chicken breast works fine but can dry out faster, so keep a close eye while simmering and avoid overcooking to maintain tenderness.
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.
Yes! Omit the chicken and swap chicken broth for vegetable broth. You might want to add extra mushrooms or tofu for protein and texture.
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!
Print
Easy Chicken Miso Soup with Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
A flavorful and comforting Miso Soup with tender chicken thighs, shiitake mushrooms, rice noodles, and fresh baby bok choy. This recipe combines savory miso broth with aromatic ginger and garlic, enhanced with a touch of chili paste for subtle heat. Perfect for a hearty lunch or light dinner.
Ingredients
Protein
- 1 pound boneless skinless chicken thighs
Vegetables
- 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)
Liquids & Condiments
- 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
Others
- 3 oz. thin rice noodles (vermicelli/rice sticks)
Instructions
- Brown the chicken: Heat 1 tablespoon olive oil in a Dutch oven or soup pot over medium-high heat. Add the chicken thighs and brown on both sides for about 2 minutes, ensuring not to cook through. Remove chicken to a plate.
- Sauté vegetables: Add remaining 1 tablespoon olive oil to the same pot and heat over medium-high heat. Add chopped onions and sliced carrots, sauté for 3 minutes. Then add shiitake mushrooms, grated ginger, and minced garlic, and cook for an additional 1 minute.
- Simmer soup: Return the chicken to the pot and pour in the chicken broth. Add soy sauce, rice vinegar, Japanese rice wine (or pale dry sherry), and red chili paste. Bring the mixture to a boil, then reduce heat to medium-low and simmer gently for 10 minutes, or until the chicken is tender enough to shred. Remove chicken and shred after it cools enough to handle. You may continue simmering the soup without the chicken if you prefer softer mushrooms.
- Prepare miso mixture: Place ¼ cup miso paste in a medium bowl and add a ladle of hot broth from the soup. Whisk until the miso paste is fully dissolved. Set aside.
- Add noodles and vegetables: To the soup pot, add the rice noodles and chopped red bell peppers. Simmer for 2 minutes. Turn off the heat and add baby bok choy, shredded chicken, and the miso mixture. Cover the pot and let sit for 1-2 minutes until the noodles are al dente and the bok choy is wilted. Avoid boiling after adding miso to prevent gritty texture.
Notes
- You may substitute cremini mushrooms for shiitake; add them later with the bell peppers as they cook faster.
- The long rice noodles can be cut up a bit before adding to the soup for easier eating, or use kitchen shears after cooking.
- White miso paste is typically found in the refrigerated section of many grocery stores or Asian markets; it can also be ordered online.
- You may substitute baby bok choy with spinach or kale depending on availability and preference.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
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