Healthy Miso Chicken Noodle Bowls (Printable)

Savory miso broth with soba noodles, chicken, and crisp vegetables for a warming, protein-rich 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 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 Make It:

01 - In a shallow bowl, whisk together 1 tablespoon white miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil until smooth and fully combined.
02 - Add chicken to the marinade, turning to coat evenly on all sides. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 8 hours for deeper flavor development.
03 - Bring a large pot of water to a rolling boil. Cook soba noodles according to package directions until just al dente. Drain thoroughly in a strainer and rinse under cold running water. Toss with a few drops of sesame oil to prevent sticking.
04 - While noodles cook, 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 the internal temperature reaches 165°F. Avoid moving the chicken frequently to develop a golden crust.
05 - Transfer the cooked chicken to a clean cutting board and let rest undisturbed for 5 minutes. This allows residual heat to distribute evenly through the meat.
06 - In a clean soup pot, bring chicken broth and water to a gentle simmer over medium heat. Whisk in the remaining 1 tablespoon white miso paste, ensuring it dissolves completely into the broth without lumps.
07 - Add sliced mushrooms, julienned carrots, halved bok choy, and trimmed snow peas to the simmering broth. Cook for 3 to 4 minutes until vegetables are just tender-crisp. Stir in spinach or kale and immediately remove from heat.
08 - Cut the rested chicken into thin, uniform strips against the grain using a sharp chef's knife. This ensures tender, easy-to-eat pieces that absorb the flavorful broth.
09 - Divide the cooked noodles evenly between two serving bowls. Arrange sliced chicken strips on top of the noodles. Carefully ladle the hot broth with vegetables over each bowl, distributing mushrooms, carrots, and greens evenly.
10 - Top each bowl with halved soft-boiled eggs, sliced scallions, toasted sesame seeds, fresh cilantro, and nori strips. Drizzle with chili oil or Sriracha if desired. Serve immediately while the broth remains hot.

# Expert Tips:

01 -
  • The miso marinade transforms plain chicken into something you'll crave all week.
  • It looks fancy enough for guests but comes together faster than takeout.
  • You can eat a giant bowl without feeling stuffed or sluggish afterward.
  • Leftovers reheat beautifully if you keep the broth and noodles separate.
02 -
  • Don't skip rinsing the noodles after cooking or they'll turn gummy and clump together in the broth.
  • Dissolve the miso paste completely into the broth before adding vegetables or it will form stubborn lumps.
  • Let the chicken rest after cooking or all the juices will run out when you slice it.
  • Store leftover broth separately from noodles and toppings or everything will get soggy overnight.
03 -
  • Bring the marinated chicken to room temperature before cooking so it sears evenly and stays juicy.
  • Taste the broth before adding vegetables and adjust the miso or soy sauce to your preference.
  • Use a spider strainer to lift the noodles directly into the bowls so they don't cool down.
  • Soft boil the eggs for exactly 6 and a half minutes for jammy yolks that melt into the broth.
Return