Healthy Miso Chicken Noodle Bowls (Printable Version)

Savory miso broth with soba noodles, tender 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 sliced shiitake mushrooms
14 - 1 medium carrot, julienned
15 - 2 cups baby bok choy, trimmed and halved
16 - 1/2 cup snow peas, 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

# 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.
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 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 - 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 miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas to 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 best flavor and texture.

# Expert Tips:

01 -
  • The miso marinade gives the chicken a caramelized crust and deep savory flavor you cant get any other way.
  • Everything cooks in under an hour, but it tastes like youve been simmering stock all day.
  • The toppings turn a simple bowl into something that feels like a restaurant splurge at home.
  • Leftovers reheat beautifully if you store the components separately and assemble fresh.
02 -
  • Rinse the soba noodles after cooking or theyll turn gummy and sticky in the broth.
  • Dont skip resting the chicken, or all the juices will run out when you slice it and the meat will be dry.
  • Dissolve the miso paste off the heat or whisk it in gently so it doesnt boil and turn bitter.
  • Store leftover broth and noodles separately or the noodles will soak up all the liquid overnight.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds to release their oils and deepen the nutty flavor.
  • Use a vegetable peeler to shave the carrots into ribbons instead of julienning them, it looks elegant and cooks even faster.
  • If your miso paste is thick and hard to whisk, thin it with a spoonful of warm broth first before adding it to the pot.
  • Add a squeeze of fresh lime juice right before serving to brighten the whole bowl and make the flavors pop.
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