Healthy Miso Chicken Noodle Bowls (Printable)

Savory miso broth with chicken, soba noodles, bok choy, and soft-boiled eggs in a warming Asian fusion 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 - 0.5 cup snow peas, ends trimmed
17 - 2 cups baby spinach or kale

→ Toppings

18 - 2 soft-boiled eggs, halved (optional)
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 (optional)
23 - Chili oil or Sriracha, for serving (optional)

# 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 to marinade, 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 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 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 optimal flavor and texture.

# Expert Advice:

01 -
  • The miso broth tastes complex but comes together in minutes, like you've been simmering it all day.
  • Each bowl feels like a complete meal, protein and greens and noodles all in one steaming dish.
  • Leftovers reheat beautifully if you keep the noodles separate, so you can enjoy it twice without any sogginess.
  • It's adaptable to whatever vegetables are lurking in your crisper drawer, no strict rules.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll turn gummy and stick together in the bowl.
  • Let the chicken rest after grilling or all the juices will run out onto the cutting board instead of staying in the meat.
  • Store leftover broth separately from the noodles and toppings, or everything will turn to mush by the next day.
03 -
  • Bring the marinated chicken to room temperature before grilling so it cooks evenly and doesn't seize up in the pan.
  • Use a ladle to skim any foam off the broth while it simmers, it keeps the soup clearer and cleaner tasting.
  • If you like extra richness, stir a teaspoon of tahini or peanut butter into the broth for a creamy, nutty depth.
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