Healthy Miso Chicken Noodle Bowls (Printable)

Savory miso broth with soba noodles, chicken, and crisp vegetables in a warming bowl.

# 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 shiitake mushrooms, sliced
14 - 1 medium carrot, julienned
15 - 2 cups baby bok choy, trimmed and halved
16 - 0.5 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 sauce for serving

# How To Make It:

01 - In a shallow bowl, whisk together 1 tablespoon white miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil until smooth and fully combined.
02 - Add the chicken, turning to coat evenly with marinade. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor development.
03 - Bring a large pot of water to a boil. Cook soba noodles according to package directions until just al dente. Drain, rinse under cold water, and toss with a few drops of sesame oil to prevent sticking.
04 - While noodles cook, heat a grill pan or skillet over medium-high heat. Remove excess marinade from chicken and cook for 4 to 5 minutes per side until internal temperature reaches 165°F.
05 - Transfer chicken to a cutting board and let rest for 5 minutes before slicing into thin strips.
06 - In a clean soup pot, bring chicken broth and water to a gentle simmer. Whisk in the remaining 1 tablespoon white miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas to the broth. Simmer for 3 to 4 minutes until vegetables are just 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 the 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.
10 - Serve immediately while hot for optimal flavor and texture.

# Expert Advice:

01 -
  • It tastes like comfort food but leaves you feeling energized instead of sluggish.
  • The miso broth is deeply flavorful without relying on cream or excess sodium.
  • You can prep the chicken ahead and have dinner on the table in under twenty minutes.
  • It's endlessly customizable based on what vegetables are languishing in your crisper drawer.
02 -
  • Never boil the miso paste directly in the broth or it will turn bitter and lose its delicate umami flavor; always whisk it in after you remove the pot from high heat.
  • Rinsing the noodles under cold water after cooking is essential to stop them from overcooking and to wash away excess starch that can make the broth gummy.
  • Let the chicken rest after cooking or all those flavorful juices will run out onto the cutting board instead of staying in the meat.
03 -
  • Use a kitchen thermometer to check the chicken so you never have to guess if it's done, and you avoid the sad, dry fate of overcooked poultry.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top; the flavor difference is subtle but unmistakable.
  • If you want a richer broth, stir in a teaspoon of tahini or peanut butter along with the miso for a creamy, nutty twist.
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