Name: Miso Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 pound boneless skinless chicken thighs; 1 medium yellow onion, chopped; 6 oz. shiitake mushrooms, stems removed and caps sliced into ¼” strips; 2 medium carrots, sliced (approx. 1 cup); 1 red bell pepper, chopped; 4 heads baby bok choy cut into bite-size pieces, about 3 cups; 1 tablespoon freshly grated ginger; 4 garlic cloves, minced; 8 cups reduced sodium chicken broth; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon Japanese rice wine or pale dry sherry; ½ -1 tablespoon red chili paste (like sambal oelek); ¼ cup white miso paste; 3 oz. thin rice noodles (vermicelli/rice sticks); 2 tablespoons olive oil divided

There's something soul-soothing about a warm bowl of soup, especially when it’s packed with layers of flavor and comfort. This Miso Chicken Noodle Soup Recipe brings together tender chicken, earthy shiitake mushrooms, and silky noodles in a fragrant miso broth that just feels like a big, cozy hug.

A white pot filled with clear orange broth soup with many thin white noodles sitting mostly on the bottom, mixed with light brown tofu pieces scattered throughout the soup. Bright orange carrot slices float near the top along with dark green spinach leaves and some pieces of green onion. A silver ladle lifts some noodles, carrots, spinach, and green onion from the soup, showing the colorful mix clearly. The pot rests on a white marbled surface with some green onion pieces scattered around, and a folded striped cloth partially visible nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Miso Chicken Noodle Soup Recipe
Top Tip
How to Serve Miso Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Miso Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I absolutely adore this miso chicken noodle soup because it’s a perfect blend of quick, nutritious, and downright delicious. I’ve made it countless times when I wanted something hearty, but light and not too fussy. It’s one of those dishes you feel good about eating and even better sharing with friends or family.

Simple ingredients, big flavor: Miso paste, ginger, and garlic create a broth that's rich without being heavy.
Quick to prepare: From start to finish in under 30 minutes, perfect for busy weeknights.
Healthy and comforting: Lean chicken thighs and lots of veggies make it nourishing and cozy.
Customizable: Easy to swap out veggies or noodles depending on what’s in your pantry.

Ingredients & Why They Work

The magic of this Miso Chicken Noodle Soup Recipe lies in balancing deep umami from miso and mushrooms with the subtle sweetness of carrots and brightness from bell peppers and vinegar. Using chicken thighs keeps the meat juicy, while the thin rice noodles soak up all that delicious broth.

Flat lay of a small pile of boneless skinless chicken thighs with natural pinkish color and smooth texture, a medium yellow onion halved showing its layers, sliced shiitake mushroom caps in thin ¼ inch strips with dark brown tops and creamy stems, two medium carrots sliced into rounds with bright orange color, a small mound of freshly grated pale yellow ginger, four whole uncracked garlic cloves with papery white skins, a small white ceramic bowl filled with clear golden olive oil, a small white ceramic bowl containing glossy white miso paste, a small white ceramic bowl with translucent thin rice vermicelli noodles slightly tangled, a chopped red bell pepper showing vibrant red pieces, and four heads of baby bok choy cut into bite-size pieces with crisp green leaves and white stems all neatly arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: I prefer thighs over breasts for their moist texture and richer flavor that holds up well in soup.
Olive oil: Used for browning the chicken and sautéing veggies—adds subtle fruitiness and helps build layers of flavor.
Yellow onion: Gives a sweet base that mellows as it cooks, balancing aromatic notes.
Shiitake mushrooms: Their earthy, meaty taste adds umami depth; you can swap cremini mushrooms if you prefer a milder flavor.
Carrots: For natural sweetness and a bit of crunch contrast to soft noodles and bok choy.
Ginger & garlic: Freshly grated and minced, they brighten and warm up the broth, making it irresistibly fragrant.
Chicken broth: Use a reduced sodium broth so you can control the salt easily and keep it from getting too salty.
Soy sauce, rice vinegar, rice wine/pale sherry: These bring acidity, a hint of sweetness, and complexity that make the broth special.
Red chili paste: Adds a subtle heat; adjust to your taste or omit if you want it milder.
Thin rice noodles: They cook quickly and soft, but still maintain a lovely bite—cutting with kitchen shears makes eating easier!
Red bell pepper: Boosts color and freshness right at the end for a mild crunch.
White miso paste: The soul of the soup—dissolving it separately before adding prevents gritty texture and preserves delicate flavor.
Baby bok choy: Adds vibrant green color and a fresh, slightly bitter balance to the richness of the broth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love the classic combo here, this Miso Chicken Noodle Soup Recipe is super flexible — I encourage you to tweak it based on what you have or feel like. I often swap in kale or spinach if bok choy is absent, or use udon noodles for a chewier texture.

Vegetarian Version: Leave out chicken and use vegetable broth with mushrooms and tofu instead; the miso base shines all on its own.
Spice it Up: I sometimes add an extra teaspoon of chili paste or a sprinkle of toasted chili oil when serving, for a bolder kick.
Noodle Swap: Udon, soba, or even ramen noodles can be great; just cook them separately and add at the end to avoid overcooking.
Make it Heartier: Toss in some frozen edamame or extra shredded chicken after cooking for more protein and texture.

Step-by-Step: How I Make Miso Chicken Noodle Soup Recipe

The image shows a bowl filled with a clear broth soup containing thin white noodles, orange carrot slices, green leafy vegetables, and light brown mushroom pieces. The noodles are thin and long, partly lifted by black chopsticks held by a woman's hand above the bowl. The soup has a mix of colors with green, orange, and light brown floating in the broth. The bowl is white and sits on a white marbled surface with small green onion pieces scattered around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chicken Just Right

Heat a tablespoon of olive oil in your soup pot over medium-high heat. Add the chicken thighs and brown on each side for about 2 minutes—you want some golden color, but don’t worry about cooking them through just yet. Then transfer them to a plate; this step adds a ton of flavor and helps seal in moisture for juicy chicken once shredded.

Step 2: Sauté Your Veggies to Build Flavor

In the same pot, pour the last tablespoon of olive oil and sauté the chopped onion and sliced carrots for about 3 minutes until they start to soften. Add shiitake mushrooms, freshly grated ginger, and minced garlic. Stir for another minute—the aroma at this point is incredible and sets the tone for your broth.

Step 3: Bring It All Together

Pop the browned chicken back in, along with the chicken broth, soy sauce, rice vinegar, Japanese rice wine (or sherry), and red chili paste. Bring everything to a boil, then lower heat and let it gently simmer for 10 minutes. The chicken becomes tender enough to shred easily, and the mushrooms soften up beautifully. If you prefer extra soft mushrooms, just simmer a bit longer once you remove the chicken.

Step 4: Perfect the Miso Broth

Transfer about a ladleful of hot broth to a separate bowl, then whisk in the miso paste until fully dissolved. This step is key — adding miso directly to boiling soup can make it gritty and lose its subtle nuances, so this method keeps it silky smooth and vibrant.

Step 5: Final Touches

Add the rice noodles and chopped red bell pepper to the pot and simmer for 2 minutes. Turn off the heat, then stir in the baby bok choy, shredded chicken, and miso mixture. Cover the pot and let it sit for 1-2 minutes until the noodles are perfectly al dente and bok choy is just wilted. Now you’re ready to serve!

Top Tip

Over the years, I’ve learned that technique and timing make all the difference in this Miso Chicken Noodle Soup Recipe. Here’s what really helped me nail it:

Don’t Skip Browning: Even just a few minutes on the chicken before simmering adds so much depth to the broth.
Miso Last, Always: Adding miso paste off-heat keeps the texture velvety and the flavors bright—boiling miso is a common mistake I made early on!
Cut Those Noodles: If your rice noodles are long and unwieldy, chopping them with kitchen shears either before or just after cooking makes eating way easier and less messy.
Fresh Veggies Matter: Adding red bell pepper and bok choy near the end keeps them bright and crunchy, balancing your warm broth.

How to Serve Miso Chicken Noodle Soup Recipe

miso chicken noodle soup - Serving Suggestion

Garnishes

I love to sprinkle fresh chopped scallions or cilantro over my bowl for a pop of color and freshness. Sometimes I add a squeeze of lime juice right before serving—it brightens everything up perfectly. A few toasted sesame seeds or a drizzle of chili oil can also elevate the soup with extra nuttiness or heat.

Side Dishes

This soup pairs beautifully with simple sides like steamed edamame, a crunchy cucumber salad, or some soft steamed buns if you’re feeling fancy. I’ve also enjoyed it alongside classic gyoza or crispy tempura veggies for an extra treat.

Creative Ways to Present

For special occasions, I like serving this soup in pretty ceramic bowls with rustic wooden spoons. Adding a bundle of fresh herbs on the side or a small dipping plate with chili oil invites guests to customize their bowls. You can also arrange the ingredients beautifully layered in a mason jar for a fun packed-lunch idea.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. I keep noodles and veggies together with the broth because the rice noodles hold up pretty well overnight if not overcooked. Before reheating, sometimes I add a splash of water or broth to loosen the soup back up.

Freezing

Freezing this soup is totally doable, but I recommend freezing the broth and chicken separately without the noodles and bok choy to avoid sogginess. When ready, thaw and reheat the broth and chicken, then cook fresh noodles and wilt fresh greens into the warmed soup for the best texture.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat to avoid boiling miso, stirring occasionally. If it seems thick, add a splash of broth or water. Adding fresh greens or cooked noodles at this stage will revive that just-made feel.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You certainly can, but keep in mind chicken breasts are leaner and can become dry if overcooked. To avoid this, cook them just until done and consider adding them later in the simmering process. Thighs are more forgiving and stay tender longer in soup.

Where can I find white miso paste?

White miso paste is often located in the refrigerated section of Asian groceries or specialty markets. If you don’t have one nearby, you can order it online from retailers like Amazon. It offers a mild, slightly sweet flavor perfect for this soup.

Can I substitute other noodles?

Absolutely! Udon, soba, or ramen noodles all work well. Just cook them separately according to package instructions and add them to the soup at the end to keep their texture. Avoid overcooking noodles directly in the broth to prevent mushiness.

How spicy is this soup?

The soup has a gentle heat from the red chili paste (sambal oelek), which you can easily adjust. If you prefer mild, use less or leave it out entirely—your call! For a kick, add more chili paste or a drizzle of chili oil when serving.

Final Thoughts

This Miso Chicken Noodle Soup Recipe quickly became one of my all-time favorites because it’s cozy, quick, and genuinely satisfying. I love that it feels special without complicated prep or hard-to-find ingredients, making it perfect for any night of the week. Give it a try—you’ll have a new go-to soup that hits all the right notes for comfort and flavor.