Healthy Miso Chicken Noodle Bowls (Printable)

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

# 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

# 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 the 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 - While the noodles cook, 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 the 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. 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 Tips:

01 -
  • The miso broth feels like a warm hug on days when nothing else will do.
  • You can prep the chicken ahead and have dinner ready in under thirty minutes on a busy night.
  • Every spoonful gives you something different: chewy noodles, crisp greens, tender chicken, creamy egg.
  • It tastes fancy but uses ingredients you can find at any decent grocery store.
02 -
  • Rinsing the noodles after cooking is crucial, it stops them from turning mushy and keeps them springy in the broth.
  • Do not boil the broth after adding the miso paste, high heat can make the miso taste bitter and dull.
  • Let the chicken rest before slicing or all the flavorful juices will run out onto the cutting board instead of staying inside.
  • Store leftover broth, noodles, and toppings separately or the noodles will soak up all the liquid and turn into a soggy mess.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, the aroma intensifies and they taste almost buttery.
  • Use a sharp knife to slice the chicken thinly against the grain, it makes every bite more tender and easier to pick up with chopsticks.
  • If you like more heat, stir a spoonful of gochujang into the broth instead of drizzling chili oil on top.
  • For a richer broth, add a tablespoon of tahini or peanut butter when you whisk in the miso paste.
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