Name: Miso Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 pound boneless skinless chicken thighs; 2 tablespoons olive oil divided; 1 medium yellow onion, chopped; 6 oz. shiitake mushrooms, stems removed and caps sliced into ¼” strips; 2 medium carrots, sliced (approx. 1 cup); 1 tablespoon freshly grated ginger; 4 garlic cloves, minced; 1 red bell pepper, chopped; 4 heads baby bok choy, cut into bite-size pieces (about 3 cups); 8 cups reduced sodium chicken broth; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon Japanese rice wine or pale dry sherry; ½ - 1 tablespoon red chili paste (like sambal oelek); ¼ cup white miso paste; 3 oz. thin rice noodles (vermicelli/rice sticks)

There’s something so comforting about a warm bowl of soup packed with savory depth and wholesome ingredients. This Miso Chicken Noodle Soup Recipe strikes just that perfect balance—rich umami broth hugging tender chicken, silky noodles, and fresh veggies. It’s a total soul-soother and surprisingly easy to whip up on any weeknight.

A large white pot filled with a colorful vegetable soup is shown from above on a white marbled surface. The soup has a brownish broth with several visible layers: at the bottom, thin white noodles, followed by bright orange carrot slices, green spinach leaves, diced light beige tofu, and small red bell pepper pieces scattered throughout. A silver ladle lifts some noodles, carrots, and green herbs from the pot, showing the mix of colors and textures. Small chopped green onions are sprinkled around the pot, and there is a folded gray and white striped cloth in the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Miso Chicken Noodle Soup Recipe
Top Tip
How to Serve Miso Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Miso Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I keep coming back to this Miso Chicken Noodle Soup Recipe because it’s endlessly comforting yet light, rich yet fresh. The flavors just meld together in such a satisfying way, and honestly, it’s a breeze to make.

Balanced Flavor: The miso paste adds a deep savory note without overpowering the delicate chicken and fresh veggies.
Quick and Easy: This recipe takes just about 25 minutes from start to finish, perfect for busy evenings or last-minute dinners.
Versatile Ingredients: You can swap mushrooms, greens, or noodles based on what you have, making it your own.
Comfort in a Bowl: It’s both nourishing and satisfying, perfect when you want something cozy without feeling heavy.

Ingredients & Why They Work

Every ingredient here plays a role in creating that harmonious, layered flavor. I’ve found using bone-in chicken thighs makes the broth richer, while shiitake mushrooms bring that earthy umami that pairs beautifully with the miso paste. Let’s break it down.

Flat lay of boneless skinless chicken thighs, a medium yellow onion chopped, fresh shiitake mushroom caps sliced into thin strips, two medium sliced carrots, a small pile of freshly grated ginger, four uncracked garlic cloves, a small white bowl of reduced sodium chicken broth, a small white bowl of soy sauce, a small white bowl of rice vinegar, a small white bowl of pale dry sherry, a small white bowl of red chili paste, a nest of thin rice vermicelli noodles, chopped red bell pepper, a small white bowl of white miso paste, and bite-sized baby bok choy pieces arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: They stay succulent and tender when simmered and add richness to the broth compared to breasts.
Olive oil: Used for sautéing, it adds a subtle fruitiness and helps caramelize the chicken and veggies.
Yellow onion: Builds a sweet, fragrant base for the broth.
Shiitake mushrooms: Bring an earthy meaty flavor that complements the miso's umami.
Carrots: Add natural sweetness and texture.
Fresh ginger: Gives a warm, zesty kick that brightens the broth.
Garlic: Deepens the savory notes.
Chicken broth: The soul of the soup—using low sodium lets you control the saltiness with the miso and soy sauce.
Soy sauce: Boosts the umami and adds saltiness.
Rice vinegar: Adds a slight acidity balancing the richness.
Japanese rice wine (or dry sherry): Brings a subtle sweetness and complexity.
Red chili paste (sambal oelek): For just the right amount of heat without overwhelming flavors.
Thin rice noodles: Quick to cook and delicate, ideal for soaking up the broth.
Red bell pepper: Adds color and a fresh, sweet crunch.
White miso paste: The magical umami-rich fermented ingredient that defines the soup’s flavor.
Baby bok choy: Adds vibrant greens and a slight peppery crunch; you can replace it with spinach or kale if needed.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Miso Chicken Noodle Soup Recipe is how adaptable it is. I love tweaking it based on what’s in my fridge or how spicy I'm feeling, and you should too!

Variation: When I have cremini mushrooms instead of shiitake, I toss them in later with the bell peppers so they stay tender and fresh without overcooking.
Greens swap: Spinach is a quick substitute if I don’t have bok choy—it wilts beautifully and blends seamlessly without overpowering.
Noodle swap: Sometimes I use soba noodles or even ramen noodles, just cooking them separately and adding at the end to avoid sogginess.
Heat level: Adjust the red chili paste amount or substitute with chili flakes for a milder or spicier kick tailored to your taste.

Step-by-Step: How I Make Miso Chicken Noodle Soup Recipe

The image shows a black bowl filled with clear broth soup containing thin white noodles, bright orange carrot slices, green leafy vegetables, and pieces of mushrooms, with a pair of black chopsticks picking up some noodles and carrot from the soup. The bowl is placed on a white marbled surface with some chopped green vegetables scattered around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chicken for Depth

Heat a tablespoon of olive oil in a sturdy Dutch oven over medium-high heat. Add the chicken thighs and let them brown nicely for about 2 minutes per side—the caramelized edges add so much flavor! Don’t worry about cooking them through yet; we’ll simmer them later. Once browned, remove the chicken and set aside on a plate.

Step 2: Build the Flavor Base

In the same pot, add another tablespoon of olive oil. Toss in the chopped onions and sliced carrots, sautéing for about 3 minutes until they soften and start to turn golden. Then stir in the shiitake mushrooms, freshly grated ginger, and minced garlic—cook everything together for just a minute to wake up those beautiful aromas.

Step 3: Add Liquids and Simmer

Now return the browned chicken to the pot. Pour in the chicken broth, soy sauce, rice vinegar, rice wine, and a spoonful of that red chili paste. Stir to combine, then bring everything to a boil. Once boiling, reduce to medium-low and let it gently simmer for about 10 minutes. This is when the chicken gets tender enough to shred and the flavors start to meld—it's worth the short wait.

Step 4: Prepare the Miso Mixture Carefully

While the broth simmers, scoop the white miso paste into a separate bowl. Ladle some hot broth from your pot into that bowl, whisking to dissolve the miso completely. This step ensures the miso blends smoothly into the soup later without becoming gritty—trust me, you don’t want to skip this!

Step 5: Final Assembly

Add the rice noodles and chopped red bell pepper into the pot, simmering for just 2 more minutes so the noodles soften without sticking. Then turn off the heat. Toss in the baby bok choy, shredded chicken (once cool enough to handle), and the miso-broth mixture. Cover the pot for 1-2 minutes, and you'll see the bok choy wilt gently while noodles finish to the perfect al dente. Remember—do not boil once the miso is added to keep that lovely silky texture!

Top Tip

From countless batches, I’ve learned that adding miso paste directly to boiling broth can make it grainy and flat in flavor. Taking the time to whisk it with hot broth separately makes all the difference in achieving that smooth, rich taste you want from the soup.

Miso Dissolution: Always mix miso paste in a warm bowl with broth before adding it into the soup to preserve its delicate texture.
Don’t Overcook Noodles: Add rice noodles late in the cooking process and finish off covered with residual heat to keep them from turning mushy.
Chicken Prep: Browning the chicken first lends richness; skipping this means missing out on flavor buildup.
Mushroom Timing: Shiitake should be sautéed early to soften, but cremini mushrooms work better if added later for freshness.

How to Serve Miso Chicken Noodle Soup Recipe

miso chicken noodle soup - Serving Suggestion

Garnishes

I typically top my bowl with thinly sliced green onions and a sprinkle of toasted sesame seeds for that subtle crunch and extra depth. Sometimes, a drizzle of chili oil amps up the heat and flavor if I’m feeling bold. Fresh cilantro also makes a lovely bright contrast if you want a fresh herbal note.

Side Dishes

For a full meal, I often serve this soup alongside steamed edamame or a simple cucumber salad dressed with rice vinegar and sesame oil. If you’re craving something heartier, a side of soft steamed rice or light vegetable spring rolls pairs beautifully.

Creative Ways to Present

When I’ve had guests over, I like to serve this soup in pretty individual bowls garnished with edible flowers or microgreens to make it feel special. Another fun idea: serve components separately in little bowls and let everyone assemble their own—great for a relaxed dinner party vibe!

Make Ahead and Storage

Storing Leftovers

I cool leftover soup completely before transferring it to airtight containers. It keeps beautifully in the fridge for up to 3 days. I usually leave the noodles and bok choy separate if I plan ahead so they don’t get watery or mushy, adding fresh portions when reheating.

Freezing

Freezing this soup works well if you exclude the noodles and greens initially. Freeze the broth and chicken in portions, then defrost and cook fresh noodles and greens when ready to serve—it preserves texture and flavor best.

Reheating

When reheating, warm the broth gently on the stove—avoid boiling. Add fresh noodles and greens right before serving to maintain texture. If you added noodles beforehand, they might get soft, but reheating gently with miso whisked in separately will still bring back that comforting flavor.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts. However, thighs are preferred for this Miso Chicken Noodle Soup Recipe because they stay moister and impart more flavor during simmering. If you do use breasts, be careful not to overcook, as they dry out quickly.

What kind of miso paste should I buy?

For this recipe, white miso paste (also called shiro miso) is ideal because it has a mild, slightly sweet flavor that complements the chicken and veggies without overwhelming them. You can find it in Asian markets or many well-stocked grocery stores, refrigerated or shelf-stable.

Can I make this soup vegetarian?

You can make a vegetarian version by skipping the chicken and using vegetable broth. For protein, add tofu or extra mushrooms. Substitute the chicken with hearty shiitake mushrooms and increase the miso paste slightly for depth. Keep in mind the flavor will be different but still delicious.

How do I prevent the noodles from getting mushy?

To avoid mushy noodles, add them near the end of cooking and simmer for just a couple of minutes, then turn off the heat and cover the pot to let residual heat finish cooking them to al dente. Alternatively, cook noodles separately and add them when serving.

Final Thoughts

This Miso Chicken Noodle Soup Recipe has become one of those dishes I recommend to friends who want something cozy yet light, flavorful without fuss. It’s the kind of soup that wraps you in warmth and leaves you feeling good—perfect for any season. Give it a try, and I bet it’ll find a permanent spot in your rotation too!