Healthy Miso Chicken Noodle Bowls (Printable Version)

Tender miso chicken with soba noodles in savory broth loaded with vegetables

# Ingredient List:

→ 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 - 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 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 or 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 sesame oil to prevent sticking.
04 - 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 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 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 just 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.
10 - Serve immediately while hot for best flavor and texture.

# Expert Tips:

01 -
  • The miso marinade does double duty, flavoring both the chicken and the broth so every layer tastes intentional.
  • It looks impressive but comes together in about an hour, which means you can serve it on a Tuesday without losing your mind.
  • The toppings turn each bowl into something personal, and everyone gets to customize their heat level and crunch.
02 -
  • Rinse the soba noodles under cold water after draining or they'll turn gummy and clump together in the broth.
  • Don't let the broth boil once you add the miso paste, high heat kills the probiotics and makes the flavor harsh instead of round and savory.
  • Store leftover broth separately from the noodles and toppings or everything will turn into a soggy mess by the next day.
03 -
  • Use a meat thermometer to check the chicken so you don't overcook it, 165 degrees F is the magic number for juicy, tender meat.
  • Taste the broth before serving and adjust with a splash more soy sauce, a pinch of honey, or a squeeze of lime if it needs a little something.
  • If your soft-boiled eggs are hard to peel, add a splash of vinegar to the boiling water and peel them under cold running water.
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