Healthy Miso Chicken Noodle Bowls (Print View)

A healthy, flavorful bowl featuring savory miso broth, tender chicken, soba noodles, and fresh Asian greens for a satisfying meal.

# Components:

→ 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 - Whisk together 1 tablespoon miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil in a shallow bowl until smooth.
02 - Add chicken to the bowl, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 8 hours for maximum flavor.
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 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 remaining 1 tablespoon miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas to the broth. Simmer for 3-4 minutes until just tender. Stir in spinach or kale and remove from heat.
08 - Divide 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. Serve immediately while hot.
10 - Whisk together 1 tablespoon miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil in a shallow bowl until smooth.

# Expert Advice:

01 -
  • The miso marinade transforms ordinary chicken into something extraordinary with minimal effort
  • Everything comes together in one hour but tastes like it simmered all afternoon
  • Customizable toppings mean everyone can build their perfect bowl
02 -
  • Miso loses its delicate flavor if boiled hard, so whisk it into gently simmering broth off the heat
  • Rinse soba noodles thoroughly after cooking or theyll become a sticky clump
  • Marinating longer than 8 hours can make chicken texture weirdly soft, so overnight is plenty
03 -
  • Cut your vegetables uniformly so everything cooks at the same rate
  • Toast your sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor
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