Healthy Miso Chicken Noodle Bowls (Print view)

Savory miso broth with soba noodles, chicken, and crisp vegetables topped with soft-boiled eggs.

# 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 sliced shiitake mushrooms
14 - 1 medium carrot, julienned
15 - 2 cups baby bok choy, trimmed and halved
16 - ½ 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 fresh cilantro or parsley, chopped
22 - 1 sheet nori, cut into thin strips
23 - Chili oil or Sriracha for serving

# Cooking Steps:

01 - In a shallow bowl, whisk together 1 tablespoon 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 boil. Cook soba noodles according to package directions until al dente. Drain, rinse under cold water, and toss with a few drops of sesame oil to prevent sticking.
04 - Heat a grill pan or skillet over medium-high heat. Remove excess marinade from chicken and cook for 4-5 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 to broth. Simmer for 3-4 minutes until vegetables are just 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 best flavor and texture.

# Expert Ideas:

01 -
  • The miso marinade does double duty, flavoring both the chicken and the broth so nothing goes to waste.
  • It feels like takeout but leaves you energized instead of sluggish, with real vegetables and lean protein in every bite.
  • You can make it spicier, milder, or pack it with whatever greens are wilting in your crisper drawer.
02 -
  • Never add miso to boiling broth or it will turn gritty and lose its delicate flavor, always whisk it in after you lower the heat.
  • Rinsing the noodles under cold water isn't optional, it removes excess starch and keeps the broth from turning cloudy.
  • Store leftover broth separately from noodles and toppings, or everything will turn soggy by the next day.
03 -
  • Use a grill pan instead of a regular skillet for the chicken, the char marks add a smoky flavor that makes the dish taste more complex.
  • If you can find fresh ramen noodles at an Asian market, use those instead of dried soba for an even chewier, more authentic texture.
  • Add a splash of the leftover marinade to the broth for an extra layer of flavor, just make sure it simmers for a minute to cook off the raw garlic.
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