Healthy Miso Chicken Noodle Bowls (Printable)

Savory miso broth with soba noodles, 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 - 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

# Step-by-Step Guide:

01 - In a shallow bowl, whisk together 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 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 - While noodles cook, heat a grill pan or skillet over medium-high heat. Remove excess marinade from chicken and cook 4-5 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 miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas. Simmer for 3-4 minutes until vegetables are tender. Stir in spinach or kale and remove from heat.
08 - Divide noodles between two bowls. Arrange sliced chicken on top and ladle hot broth and vegetables over 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 Advice:

01 -
  • The miso marinade does double duty, flavoring the chicken and deepening the broth without extra steps.
  • Everything comes together in about an hour, but it tastes like youve been simmering it all day.
  • Its endlessly adaptable, swap the protein, toss in whatever vegetables need using, and it still works.
  • The soft-boiled egg yolk melts into the broth and turns each spoonful creamy and indulgent.
02 -
  • Dont skip the rinse after cooking the noodles, it stops them from turning gummy and keeps the broth clear.
  • Marinating the chicken for at least 30 minutes makes a huge difference in flavor, but overnight is even better.
  • Store leftover broth, noodles, and toppings separately or the noodles will soak up all the liquid and turn mushy.
  • If your miso paste has lumps, dissolve it in a small bowl with a splash of warm broth before adding it to the pot.
03 -
  • Bring your marinated chicken to room temperature for 15 minutes before cooking so it sears evenly and stays juicy.
  • Add a splash of the reserved marinade to the broth for an extra layer of flavor, just make sure it simmers for at least 2 minutes to cook it through.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, the aroma is incredible.
  • If you want a richer broth, stir in a spoonful of tahini or peanut butter at the end for creaminess.
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