Healthy Miso Chicken Noodle Bowls (Printable Version)

Savory miso broth with soba noodles, chicken, and fresh vegetables topped with soft-boiled eggs and sesame seeds.

# 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 - 1/2 cup snow peas, ends trimmed
17 - 2 cups baby spinach or kale

→ Toppings

18 - 2 soft-boiled eggs, halved (optional)
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 (optional)
23 - Chili oil or Sriracha, for serving (optional)

# Directions:

01 - In a shallow bowl, whisk together 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 boil. Cook soba noodles according to package directions until al dente. Drain, rinse under cold water, and toss with sesame oil to prevent sticking.
04 - Heat a grill pan or skillet over medium-high heat. Remove excess marinade from chicken and cook 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 miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas to broth. Simmer 3-4 minutes until 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 optimal flavor and texture.

# Expert Advice:

01 -
  • The miso does double duty, flavoring both the chicken and the broth with deep umami richness.
  • You get a complete meal in one bowl with protein, vegetables, and noodles all singing together.
  • It feels like takeout but you control the sodium, the vegetables, and the spice level.
  • Leftovers reheat beautifully if you store the components separately.
02 -
  • Do not skip rinsing the noodles after cooking or they will turn gummy and clump together in the broth.
  • Letting the chicken rest before slicing is non-negotiable, cutting it too soon sends all the juices onto the cutting board instead of into your bowl.
  • If your miso paste is thick and refuses to dissolve, whisk it with a few spoonfuls of warm broth first before adding it to the pot.
03 -
  • Marinate the chicken overnight and bring it to room temperature 15 minutes before cooking for the most even, juicy results.
  • Use a spider strainer to lift the noodles directly from the boiling water into the bowls, it is faster and keeps them from overcooking.
  • If you cannot find soba noodles, use rice noodles or even ramen, just adjust the cook time accordingly.
Go Back