Healthy Miso Chicken Noodle Bowls (Printable)

Savory miso-infused broth with soba noodles, chicken, and crisp vegetables topped with soft-boiled eggs.

# What You'll Need:

→ Chicken & Marinade

01 - 1 pound boneless, skinless chicken thighs or breasts
02 - 1 tablespoon white miso paste
03 - 1 tablespoon low-sodium soy sauce
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon honey or maple syrup
06 - 1 teaspoon grated fresh ginger
07 - 1 clove garlic, minced
08 - 1 teaspoon toasted sesame oil

→ Noodles

09 - 6 ounces soba noodles or whole wheat spaghetti

→ Broth & Vegetables

10 - 4 cups low-sodium chicken broth
11 - 1 cup water
12 - 1 tablespoon white miso paste
13 - 1 cup sliced shiitake mushrooms
14 - 1 medium carrot, julienned
15 - 2 cups baby bok choy, trimmed and halved
16 - 1/2 cup snow peas, ends trimmed
17 - 2 cups baby spinach or kale

→ Toppings

18 - 2 soft-boiled eggs, halved
19 - 2 scallions, thinly sliced
20 - 1 teaspoon toasted sesame seeds
21 - 1 tablespoon chopped fresh cilantro or parsley
22 - 1 sheet nori, cut into thin strips
23 - Chili oil or Sriracha, for serving

# Directions:

01 - In a shallow bowl, whisk together miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil until smooth.
02 - Add chicken to marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 8 hours.
03 - Bring a large pot of water to boil. Cook soba noodles according to package directions until al dente. Drain, rinse under cold water, and toss with sesame oil to prevent sticking.
04 - Heat a grill pan or skillet over medium-high heat. Remove excess marinade from chicken and cook 4-5 minutes per side until internal temperature reaches 165°F.
05 - Transfer chicken to a cutting board and rest for 5 minutes. Slice into thin strips.
06 - In a clean soup pot, bring chicken broth and water to a gentle simmer. Whisk in miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas to broth. Simmer 3-4 minutes until tender. Stir in spinach or kale and remove from heat.
08 - Divide noodles between two bowls. Arrange sliced chicken on top and ladle hot broth and vegetables over noodles.
09 - Top each bowl with soft-boiled egg halves, scallions, sesame seeds, cilantro, and nori strips. Drizzle with chili oil or Sriracha if desired. Serve immediately while hot.

# Helpful Hints:

01 -
  • The miso marinade gives the chicken an unbelievable umami crust that stays flavorful even in the broth.
  • You get a complete meal in one bowl, packed with protein, greens, and chewy noodles that actually fill you up.
  • Its endlessly customizable based on whatever vegetables or toppings you have on hand.
  • The broth tastes like it simmered for hours, but it comes together in under half an hour.
02 -
  • Dissolve the miso paste completely in the broth before adding vegetables, or youll end up with grainy clumps.
  • Dont skip rinsing the soba noodles after draining, it removes excess starch and keeps them from turning gummy.
  • Let the chicken rest after cooking, cutting it too soon will make it dry and lose all those flavorful juices.
  • Store leftovers with the broth, noodles, and toppings in separate containers to avoid soggy noodles the next day.
03 -
  • Bring the marinated chicken to room temperature for 15 minutes before cooking so it sears evenly and stays juicy.
  • Use a ladle to gently pour the broth over the noodles instead of dumping it in, it keeps the presentation clean and layered.
  • If you want a richer broth, add a tablespoon of tahini or almond butter along with the miso for extra creaminess.
  • Taste the broth before serving and adjust with a splash of soy sauce or a pinch of sugar if it needs balance.
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