Healthy Miso Chicken Noodle Bowls (Print Version)

Tender chicken in savory miso broth with soba noodles, crisp vegetables, and soft-boiled eggs.

# 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 - 0.5 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

# 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 chicken to marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or 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 to 5 minutes per side 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 remaining 1 tablespoon miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas to broth. Simmer for 3 to 4 minutes until vegetables are tender. 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 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 best flavor and texture.

# Expert Advice:

01 -
  • The miso marinade doubles as flavor insurance, keeping the chicken juicy even if you slightly overcook it.
  • Everything cooks in under an hour, but it tastes like you simmered it all afternoon.
  • You can swap out vegetables based on whats wilting in your crisper drawer and it still works beautifully.
  • The soft-boiled eggs turn the broth silky when you break the yolk, creating an entirely new texture mid-bowl.
02 -
  • Rinse the soba noodles after cooking or they'll turn gummy and sticky in the broth.
  • Don't boil the broth after adding the miso, high heat can make it taste flat and dull.
  • Store leftover broth separately from the noodles and toppings or everything will get soggy overnight.
  • Let the chicken rest after cooking or all the juices will run out when you slice it, leaving it dry.
03 -
  • Bring the chicken to room temperature before cooking so it sears evenly and stays juicy.
  • Taste the broth before serving and adjust with a splash of soy sauce or rice vinegar if it needs more punch.
  • Use a spider strainer or slotted spoon to fish out the vegetables so you can control how much broth goes into each bowl.
  • If you like your noodles warm, dip them briefly in the simmering broth before adding them to the bowl.
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