Healthy Miso Chicken Noodle Bowls (Printable)

Savory miso broth with soba noodles, tender chicken, and crisp vegetables in a warming bowl.

# 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 - 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

# Step-by-Step:

01 - In a shallow bowl, whisk together 1 tablespoon white miso paste, low-sodium soy sauce, rice vinegar, honey, grated ginger, minced garlic, and toasted sesame oil until smooth and fully combined.
02 - Add chicken to the 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 boil. Cook soba noodles according to package directions until just al dente. Drain thoroughly and rinse under cold water. 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. Transfer to a cutting board.
05 - Let cooked chicken rest for 5 minutes before slicing into thin, even strips.
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 and well integrated.
07 - Add sliced shiitake mushrooms, julienned carrots, halved baby bok choy, and trimmed snow peas to the simmering broth. Simmer for 3 to 4 minutes until vegetables reach tender-crisp consistency. Stir in spinach or kale and remove from heat.
08 - Divide cooked noodles between two bowls. Arrange sliced chicken on top and ladle hot broth with vegetables over the noodles.
09 - Top each bowl with halved soft-boiled eggs, sliced scallions, toasted sesame seeds, chopped cilantro or parsley, and nori strips. Drizzle with chili oil or Sriracha if desired.
10 - Serve immediately while hot to maximize flavor and textural contrast.

# Expert Suggestions:

01 -
  • The miso marinade does double duty, flavoring both the chicken and the soul of the broth without any extra fuss.
  • You can prep the components ahead and assemble bowls in under ten minutes when hunger strikes.
  • It tastes like takeout but leaves you feeling nourished instead of sluggish.
  • The toppings turn each bowl into something personal, you can go mild or pile on the heat.
02 -
  • Don't skip rinsing the noodles after cooking, it stops them from turning mushy and keeps the broth clear instead of starchy.
  • If your miso paste is old or overly salty, taste the broth before adding all of it, you can always add more but you can't take it back.
  • Let the chicken rest after cooking, cutting it too soon releases all the juice onto the board instead of into your bowl.
03 -
  • Use a thermometer to check the chicken, it's the only way to avoid dry, overcooked meat or undercooked centers.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, the fragrance and crunch level up instantly.
  • If you want a richer broth, add a splash of coconut milk or a spoonful of tahini right before serving.
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