Healthy Miso Chicken Noodle Bowls (Print Version)

Miso-marinated chicken over soba noodles with vegetables in umami-rich broth

# What You 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 - ½ 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)

# Directions:

01 - In a shallow bowl, whisk together 1 tablespoon 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 with plastic wrap and refrigerate for at least 30 minutes, up to 8 hours for enhanced flavor.
03 - Bring a large pot of water to a rolling boil. Add soba noodles and cook according to package directions until just al dente. Drain thoroughly, rinse under cold running 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 chicken from marinade, allowing excess to drip off. Cook for 4 to 5 minutes per side until the internal temperature reaches 165°F (74°C).
05 - Transfer cooked chicken to a cutting board and allow to rest undisturbed for 5 minutes. Slice into thin strips against the grain.
06 - In a clean soup pot, bring chicken broth and water to a gentle simmer over medium heat. Whisk in the remaining 1 tablespoon white miso paste until completely dissolved and no lumps remain.
07 - Add sliced mushrooms, julienned carrots, halved bok choy, and trimmed snow peas to the simmering broth. Continue simmering for 3 to 4 minutes until vegetables are tender-crisp. Stir in spinach or kale and remove from heat.
08 - Divide cooked noodles evenly between two serving bowls. Arrange sliced chicken on top and carefully ladle hot broth with vegetables over the noodles.
09 - Top each bowl with soft-boiled egg halves, sliced scallions, toasted sesame seeds, fresh cilantro, and nori strips. Drizzle with chili oil or Sriracha as desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The miso marinade does double duty, flavoring both the chicken and the broth with deep umami.
  • Everything cooks quickly once you start, so dinner comes together in less than an hour.
  • You can swap vegetables based on what's wilting in your crisper drawer.
  • It's hearty enough to fill you up but doesn't leave you feeling heavy or sluggish afterward.
02 -
  • Don't skip rinsing the noodles after cooking or they'll turn gummy and stick together in the broth.
  • Let the chicken rest after grilling, cutting it too soon will cause all the juices to run out onto the cutting board.
  • Whisk the miso paste into the broth off the heat or over low heat so it doesn't clump or lose its delicate flavor.
  • Store leftover broth, noodles, and toppings separately or the noodles will absorb all the liquid overnight.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it makes them smell incredible.
  • For the perfect soft-boiled egg, boil for exactly 6 and a half minutes, then plunge into ice water immediately.
  • If your miso paste is thick and hard to whisk, mix it with a few tablespoons of warm broth first to loosen it up.
  • Add a splash of mirin to the broth for a hint of sweetness that makes the flavors sing even more.
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