Healthy Miso Chicken Noodle Bowls (Printable)

Savory miso broth with chicken, soba noodles, bok choy, and soft-boiled eggs for a warming, umami-rich bowl.

# 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 - 1/2 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 chopped fresh cilantro or parsley
22 - 1 sheet nori, cut into thin strips
23 - Chili oil or Sriracha, for serving

# How to Make It:

01 - In a shallow bowl, whisk together 1 tablespoon white miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil until smooth.
02 - Add chicken, turning to coat evenly. 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 just al dente. Drain, rinse under cold water, and toss with a few drops of sesame oil to prevent sticking.
04 - While noodles cook, heat a grill pan or skillet over medium-high heat. Remove excess marinade from chicken and cook for 4 to 5 minutes per side, or 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 white miso paste until fully dissolved.
07 - Add mushrooms, carrots, bok choy, and snow peas. Simmer for 3 to 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. Serve immediately while hot.

# Expert Advice:

01 -
  • The miso marinade does double duty, flavoring both the chicken and the broth so nothing goes to waste.
  • You can prep the components ahead and assemble bowls in under ten minutes on busy weeknights.
  • Every vegetable stays crisp and bright because they simmer just long enough to soften without turning mushy.
  • It feels indulgent and restaurant-worthy but uses pantry staples and everyday produce.
02 -
  • Never boil the broth after adding miso paste or it will turn bitter and lose its delicate umami flavor.
  • Rinse the noodles thoroughly after cooking to remove excess starch, or your broth will turn cloudy and gummy.
  • If you skip resting the chicken, all the juices will run out when you slice it, leaving the meat dry and disappointing.
03 -
  • Bring the marinated chicken to room temperature for 10 minutes before cooking so it sears evenly and cooks through at the same rate.
  • Use a mix of dark and light soy sauce if you have both; the dark adds color and a hint of sweetness, while the light keeps it bright.
  • If your broth tastes flat, add a pinch of sugar or a splash of fish sauce to wake up the umami and round out the flavor.
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