Healthy Miso Chicken Noodle Bowls (Printable)

Savory miso broth with soba noodles, chicken, and crisp vegetables.

# What You 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 - 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

# Steps:

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 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 makes the chicken impossibly tender and layered with flavor, even if you only have half an hour to spare.
  • Everything comes together in one pot after the chicken is done, so cleanup is faster than you'd expect for a bowl this impressive.
  • You can swap in whatever vegetables are about to turn, and it still tastes like you planned it all along.
  • Each bowl feels like a full meal but leaves you energized instead of heavy, which is rare for something this comforting.
02 -
  • Don't skip rinsing the noodles after cooking; unrinsed soba turns gummy and clouds the broth.
  • Miso should never boil once it's added to the broth, or it loses that rounded umami and tastes flat.
  • If you marinate the chicken longer than an hour, wipe off most of the marinade before cooking or it can burn in the pan.
  • Store leftover broth, noodles, and toppings separately so the noodles don't soak up all the liquid overnight.
03 -
  • Use a grill pan instead of a flat skillet for the chicken; the char lines add a smoky flavor that makes the whole bowl taste more complex.
  • If you want the broth to be richer, simmer a parmesan rind or a piece of kombu in it while it heats; fish it out before serving.
  • Soft-boil your eggs ahead of time and keep them in cold water in the fridge; they'll peel easier and you can drop them into the hot broth to warm up.
  • For a restaurant-level presentation, arrange each topping in its own section on top of the bowl instead of scattering everything.
Go Back