Healthy Miso Chicken Noodle Bowls (Printable 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 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, 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 chicken to marinade, turning to coat evenly on all sides. Cover and refrigerate for at least 30 minutes, up to 8 hours for deeper flavor development.
03 - Bring a large pot of water to a rolling boil. Cook soba noodles according to package directions until just al dente. Drain through a strainer, 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. Transfer to a cutting board.
05 - Allow cooked chicken to rest for 5 minutes before slicing into thin strips. This ensures optimal tenderness and juiciness.
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 without lumps.
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 immediately remove from heat.
08 - Divide cooked noodles evenly between two serving bowls. Arrange sliced chicken on top and ladle hot broth with 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 to maximize flavor and maintain ideal texture of noodles and broth.

# Expert Advice:

01 -
  • The miso marinade doubles as flavor insurance, so even if you overcook the chicken slightly, it stays juicy and rich.
  • You can prep the broth and marinate the chicken in the morning, then assemble everything in under twenty minutes when you get home.
  • It feels like takeout but costs a fraction of the price and leaves you satisfied without the post-delivery regret.
  • The soft-boiled eggs and chili oil turn a simple bowl into something that looks like it came from a restaurant.
02 -
  • Always rinse your soba noodles after cooking or they'll turn gummy and stick together in the broth.
  • Don't skip letting the chicken rest after cooking, or all the juices will run out onto your cutting board instead of staying in the meat.
  • Whisk the miso paste into the broth off the heat first, then return it to a simmer, or it can clump and refuse to dissolve.
03 -
  • Marinate the chicken the night before and bring it to room temperature 20 minutes before cooking so it cooks evenly and stays tender.
  • Use a spider strainer to lift the vegetables out of the broth so you can control the texture and avoid overcooking them.
  • If your miso paste is very thick, thin it with a spoonful of warm broth before whisking it in to prevent lumps.
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