Healthy Miso Chicken Noodle Bowls (Print Version)

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 sliced shiitake mushrooms
14 - 1 medium carrot, julienned
15 - 2 cups baby bok choy, trimmed and halved
16 - ½ 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

# 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 the chicken, 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 - While the noodles cook, heat a grill pan or skillet over medium-high heat. Remove excess marinade from the chicken and cook for 4–5 minutes per side, or until the 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. Simmer for 3–4 minutes until vegetables are just tender. Stir in spinach or kale and remove from heat.
08 - Divide the 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.

# Additional Tips::

01 -
  • The miso marinade tenderizes the chicken and adds layers of savory depth you can't get from plain soy sauce.
  • Everything cooks in under an hour but tastes like you simmered it all afternoon.
  • You can swap nearly any vegetable or protein and it still comes together beautifully.
  • The soft-boiled egg turns every spoonful into something luxurious without any extra effort.
02 -
  • Don't skip rinsing the soba noodles after cooking, the starch makes them gummy and the broth cloudy.
  • If you add the spinach too early, it turns khaki and limp, toss it in at the very end for bright green color.
  • Let the chicken rest before slicing or all the juices run out and the meat dries up on the cutting board.
  • Miso paste should never boil hard or it loses its depth, keep the broth at a gentle simmer once it's added.
03 -
  • Bring the marinated chicken to room temperature for 10 minutes before cooking so it sears evenly and stays juicy.
  • If your miso paste is chunky, dissolve it in a small ladle of warm broth before adding it to the pot for a smoother texture.
  • Add a splash of mirin to the broth for a subtle sweetness that makes the whole bowl taste more complex.
  • Use kitchen shears to cut the nori into thin strips, it's faster and cleaner than a knife.
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