Healthy Miso Chicken Noodle Bowls (Printer-friendly)

Savory miso-marinated chicken over soba noodles in warming broth with fresh vegetables.

# 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, 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 Steps:

01 - In a shallow bowl, whisk together white miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil until smooth and fully combined.
02 - Add chicken to the marinade, turning to coat evenly on all sides. 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 the remaining miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas to the 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 with 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 to enjoy optimal flavor and texture.

# Expert Tips:

01 -
  • The miso marinade transforms simple chicken into something restaurant-quality with minimal effort.
  • It comes together in just over an hour and feeds you with enough protein to keep you full for hours.
  • Each bowl is customizable, so you can skip what you don't like and double down on your favorites.
02 -
  • Miso paste must be whisked into cool or barely warm broth, never boiling liquid, or the beneficial enzymes die and you lose subtle flavor layers that make the dish special.
  • Keeping the noodles separate from the broth until serving time prevents them from turning into mush—a mistake I made exactly once before learning my lesson.
03 -
  • Marinating the chicken overnight and bringing it to room temperature before cooking gives you the deepest flavor and the most even browning.
  • Store leftover broth in one container and noodles and toppings separately so you can reheat just the parts you need without everything getting soggy and sad.
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