Healthy Miso Chicken Noodle Bowls (Print 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 - 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

# Directions:

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, 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 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 the chicken and cook for 4 to 5 minutes per side, or 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 white miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas. Simmer for 3 to 4 minutes until vegetables are just tender. Stir in spinach or kale and remove from heat.
08 - Divide the 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. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like a restaurant bowl but costs a fraction and lets you control every ingredient.
  • The miso marinade does double duty, flavoring both the chicken and the broth with almost no extra work.
  • You can prep the components ahead and assemble in minutes when hunger strikes.
  • It's endlessly adaptable to whatever vegetables or proteins you have on hand.
02 -
  • Always rinse soba noodles after cooking or they'll turn gummy and stick together in clumps.
  • Don't skip resting the chicken, cutting it too soon releases all the juices onto the cutting board instead of keeping them inside.
  • If your broth tastes flat, add a splash more miso or a squeeze of lime at the end to wake it up.
  • Store leftover broth separately from noodles and toppings or everything turns to mush overnight.
03 -
  • Use a microplane to grate ginger directly into the marinade, it releases more juice and flavor than chopping.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling, the aroma is incredible.
  • If you want a richer broth, add a splash of the leftover marinade to the simmering liquid for an extra layer of umami.
  • For a vegetarian version, marinate extra-firm tofu the same way and pan-fry until golden and crisp on the edges.
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