Healthy Miso Chicken Noodle Bowls (Print View)

Savory miso broth with soba noodles, chicken, and fresh vegetables in a warming bowl.

# 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 - 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

# Method:

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, 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 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 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 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 -
  • It feels like a hug in a bowl without the heaviness of traditional ramen.
  • The miso marinade doubles as a flavor booster for both the chicken and the broth, so nothing goes to waste.
  • You can prep the components ahead and assemble everything in under ten minutes when hunger strikes.
  • It's endlessly adaptable to whatever vegetables are wilting in your crisper drawer.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll turn gummy and stick together in the broth.
  • If you add the spinach too early, it will turn drab and slimy instead of vibrant and tender.
  • Always let the chicken rest before slicing, or all those flavorful juices will run out onto your cutting board instead of staying in the meat.
03 -
  • Bring your chicken to room temperature before grilling so it cooks evenly and doesn't dry out on the outside while staying raw in the center.
  • Use a fine-mesh strainer to dissolve the miso paste into the broth if you want a silky, lump-free finish.
  • Don't boil the broth after adding the miso, or the delicate flavor will turn bitter and flat.
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