Healthy Miso Chicken Noodle Bowls (Print Version)

Miso-infused broth with chicken, soba noodles, vegetables, and soft-boiled eggs for a warming, umami-rich meal.

# 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, 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 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, or up to 8 hours for deeper flavor.
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 4-5 minutes per side until internal temperature reaches 165°F.
05 - Transfer chicken to a cutting board and 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 remaining 1 tablespoon miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas to broth. Simmer for 3-4 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 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 for optimal flavor and texture.

# Expert Tips:

01 -
  • The miso broth delivers deep comfort without feeling heavy or overly rich.
  • Every ingredient adds a different texture, from chewy noodles to crisp bok choy and tender chicken.
  • It looks impressive but comes together in about an hour, most of it hands off.
  • Leftovers reheat beautifully if you store the components separately.
02 -
  • Store leftover broth, noodles, and toppings separately or the noodles will turn to mush overnight.
  • If you skip the marinating step, the chicken will still cook but it won't have that deep savory glaze.
  • Don't let the broth boil hard after adding miso or it can turn bitter and lose its smooth texture.
03 -
  • Marinate the chicken overnight and bring it to room temperature 20 minutes before cooking for the most even sear.
  • Add a splash of the hot broth to the miso paste first, whisk it smooth, then stir it back into the pot to avoid clumps.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top for extra nutty flavor.
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