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    Home » Recipes » Soups

    Miso Chicken Noodle Soup

    January 30, 2024 · Published: December 11, 2017 By: Asian Inspired Eats 2 Comments

    Jump to Recipe·Print Recipe

    Baby, it's cold outside, and there's nothing like a steaming bowl of chicken noodle soup to warm your heart, and your belly! Step out of the box this time with our easy, Asian-inspired Miso Chicken Noodle Soup that you'll make for years to come.

    Miso chicken noodle soup with noodles, cilantro, a runny egg, carrots, and chicken in a bowl with chicken being lifted with chopsticks and a white soup spoon and dark grey checked napkin on the side on top of a marble board.

    This warming Miso Chicken Noodle Soup has everything good nestled together in a bowl. 

    The chicken literally cooks in minutes so drop the pieces in right before you're ready to serve. You'll need both chopsticks and a big spoon for this hearty, warming chicken noodle soup! Get in 'mah belly!

    Mixed vegetables sautéing in large blue soup pot with a wooden spatula inserted inside.

    This soup is loaded with healthy veggies -- shredded carrots, shiitake mushrooms, ginger, garlic, green onions, and baby bok choy -- tender slices of chicken, nestled in a fragrant, mildly spicy miso broth and topped with a runny egg.

    A raw chicken sliced breast and whole chicken breast on a wooden cutting board with a chef's knife on the side.

    Slice the chicken breasts thinly. Throw them into the soup as the final step. The chicken will cook quickly and stay very tender.

    Miso chicken noodle soup in a blue stock pot with a ladle inserted in it on top of a marble surface.

    Add in the baby bok choy when you add the chicken. You don't want to overcook it!

    We used vermicelli rice noodles for this soup, but you can substitute with ramen or soba noodles. It's all good!

    Miso chicken noodle soup with noodles, cilantro, a runny egg, carrots, and chicken in a bowl with chicken being lifted with chopsticks and a white soup spoon and dark grey checked napkin on the side on top of a marble board.

    Assemble the soup in this order: noodles on the bottom, pour broth over the noodles, make sure you get lots of chicken and veggies, garnish with fresh cilantro and a soft-boiled egg. Use both chopsticks and a spoon!

    Print
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    miso chicken noodle soup with noodles, cilantro, hard boiled egg, carrots and chicken in a bowl with chicken being held with chopsticks and a soup spoon on the side and a dark grey checked napkin on the side on a white marble board

    Miso Chicken Noodle Soup

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    5 from 1 review

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    Baby, it's cold outside, and there's nothing like our Asian-inspired Miso Chicken Noodle Soup to warm your heart, and your belly!

    • Total Time: 35 mins
    • Yield: 4 1x

    Ingredients

    Units Scale
    • 2 tablespoons canola oil
    • 4 cloves garlic, minced
    • 12 shiitake mushrooms, cleaned and trimmed
    • 3 green onions, thinly sliced (green and white parts)
    • 1 cup shredded carrots
    • 1 tablespoon fresh ginger, grated
    • 4 ounces vermicelli rice noodles
    • 6 cups low-sodium chicken stock
    • 2 tablespoons low-sodium soy sauce
    • 3 tablespoons white or yellow miso
    • 1 tablespoon sambal oelek
    • 4 heads baby bok choy, trimmed and chopped into pieces
    • 2 boneless, skinless chicken breasts, thinly sliced
    • 2 eggs, soft boiled, sliced in half
    • 1 small bunch fresh cilantro, for garnish

    Instructions

    1. In a large Dutch oven or stock pot, heat the canola oil over medium-high heat. Add in garlic, mushrooms, green onions, carrots, and ginger. Sauté for about 3-4 minutes, until fragrant.
    2. Meanwhile, fill a medium stock pot with water and bring to a boil. Add in the rice noodles, lower heat to medium and boil according to directions, around 5 minutes, until al dente. Drain in a colander under cold water, and set aside.
    3. Add the chicken stock to the sautéed veggies and bring to a boil. Lower the heat to simmer and add in the soy sauce, miso and sambal oelek. Stir until miso is dissolved into the broth. Simmer for 10 minutes. Just before ready to serve, drop in the baby bok choy and slices of chicken. Stir until chicken is just cooked through, about 4-5 minutes. (Do not overcook!)
    4. To serve, add some rice noodles at the bottom of the soup bowl and ladle the soup stock on top. Garnish the soup with sliced eggs and fresh cilantro.
    • Author: Asian Caucasian
    • Prep Time: 10 mins
    • Cook Time: 25 mins
    • Category: Soup
    • Method: Stove Top
    • Cuisine: Asian Fusion

    Nutrition

    • Serving Size:
    • Calories: 590
    • Sugar: 13.3 g
    • Sodium: 1108.8 mg
    • Fat: 18.1 g
    • Carbohydrates: 55.6 g
    • Protein: 58.9 g
    • Cholesterol: 192.3 mg

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Janna says

      May 09, 2022 at 3:57 pm

      Like all your recipes- Delicious and easy!

      Reply
      • Asian Caucasian says

        May 10, 2022 at 9:40 am

        Thank you so much, Janna! Hope you'll keep trying many of my recipes and enjoy them for years to come!

        Reply

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    miso chicken noodle soup