Name: Easy 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); 4 garlic cloves, minced; 1 tablespoon freshly grated ginger; 1 red bell pepper, chopped; 4 heads baby bok choy, cut into bite-size pieces, about 3 cups; 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 so comforting about a warm bowl packed with flavors that hug your soul, and this Easy Miso Chicken Noodle Soup Recipe does exactly that. It’s quick to prepare, bursting with umami goodness from miso and shiitake mushrooms, and perfect for any day you want a soothing yet satisfying meal.

A large white pot filled with a colorful vegetable soup is shown from above on a white marbled surface. The soup has a brownish broth with several visible layers: at the bottom, thin white noodles, followed by bright orange carrot slices, green spinach leaves, diced light beige tofu, and small red bell pepper pieces scattered throughout. A silver ladle lifts some noodles, carrots, and green herbs from the pot, showing the mix of colors and textures. Small chopped green onions are sprinkled around the pot, and there is a folded gray and white striped cloth in the bottom right corner. 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 Easy Miso Chicken Noodle Soup Recipe
Top Tip
How to Serve Easy Miso Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Miso Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I remember the first time I made this soup on a chilly afternoon—it quickly became a staple in my kitchen because it’s just so easy and flexible. It’s that perfect balance of hearty chicken, silky noodles, and comforting miso broth that keeps me coming back for more.

Simple & Fast: You can have this soup ready in about 25 minutes, making it ideal for busy weeknights.
Flavorful Umami Boost: Miso and shiitake mushrooms team up to create a rich, savory broth without a ton of fuss.
Customizable: Whether you want it spicier or vegetarian, it’s easy to swap in ingredients to suit your taste.
Comfort Food with a Healthy Twist: Packed with veggies and lean chicken, it’s indulgent yet nourishing.

Ingredients & Why They Work

Each ingredient is chosen not only for its taste but for how well it melds together to build a complex yet smooth broth with plenty of texture and brightness. I like using fresh ginger and garlic to wake up the flavors, and the combination of rice vinegar and soy sauce adds a gentle tang and depth that’s just irresistible.

Flat lay of boneless skinless chicken thighs, a medium yellow onion chopped, fresh shiitake mushroom caps sliced into thin strips, two medium sliced carrots, a small pile of freshly grated ginger, four uncracked garlic cloves, a small white bowl of reduced sodium chicken broth, a small white bowl of soy sauce, a small white bowl of rice vinegar, a small white bowl of pale dry sherry, a small white bowl of red chili paste, a nest of thin rice vermicelli noodles, chopped red bell pepper, a small white bowl of white miso paste, and bite-sized baby bok choy pieces arranged symmetrically 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: They stay juicy and tender when simmered, perfect for shredding into the soup.
Olive Oil: For sautéing that adds a subtle richness without overpowering the broth.
Yellow Onion: Adds sweetness and body to the broth.
Shiitake Mushrooms: These give an earthy, meaty flavor that elevates the soup’s umami factor.
Carrots: For a gentle sweetness and a pop of color to brighten up the bowl.
Fresh Ginger: Adds warmth and a slight zing that balances the savory broth.
Garlic Cloves: Pungent, aromatic, and comforting in every bite.
Chicken Broth (Reduced Sodium): I recommend reduced sodium so you can control the saltiness as you go.
Soy Sauce: Provides umami richness and saltiness.
Rice Vinegar: Brings a light acidity to keep the broth lively.
Japanese Rice Wine or Dry Sherry: Adds subtle complexity and balances flavors.
Red Chili Paste (Sambal Oelek): Just enough heat to make the broth tantalizing without overwhelming.
Thin Rice Noodles (Vermicelli): Quick-cooking and delicate, they soak up the broth beautifully.
Red Bell Pepper: Adds sweetness and crunch for texture contrast.
White Miso Paste: The star flavor – savory with a touch of sweetness and creaminess.
Baby Bok Choy: Adds a fresh, crisp bite and a lovely green color.

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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

I love tweaking this soup depending on what’s in my fridge. For instance, I often swap bok choy for kale when it’s what I have on hand, or add a splash more chili paste for an extra kick. The recipe is forgiving, so don’t hesitate to adjust spices and veggies to match your mood!

Variation: Once, I tried it with tofu instead of chicken and found it just as satisfying — perfect if you want a vegetarian dinner option.
Seasonal Switch: Swap shiitake mushrooms with cremini during mushroom off seasons, adding them later to maintain texture.
Spicy Boost: Add an extra teaspoon of sambal oelek or some fresh sliced chili peppers if you want it hotter.
Noodle Options: Feel free to use ramen noodles or even udon if you prefer a thicker noodle texture — just cook separately and stir in at the end.

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

The image shows a black bowl filled with clear broth soup containing thin white noodles, bright orange carrot slices, green leafy vegetables, and pieces of mushrooms, with a pair of black chopsticks picking up some noodles and carrot from the soup. The bowl is placed on a white marbled surface with some chopped green vegetables scattered around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken for Maximum Flavor

Start by heating 1 tablespoon of olive oil in your favorite heavy-bottomed pot over medium-high heat. Add the chicken thighs and cook for about 2 minutes on each side, just long enough to get a golden sear. Don’t cook it through just yet—you’re locking in flavor here. Then, set the chicken aside while you work on your veggies.

Step 2: Build a Flavorful Base with Veggies and Aromatics

Add the remaining tablespoon of olive oil to the empty pot, then toss in your chopped onions and carrots. Sauté them for about 3 minutes until they start to soften and smell sweet. Next, stir in the shiitake mushrooms, freshly grated ginger, and minced garlic. Cook everything together for just 1 minute to wake up those aromas without burning the garlic.

Step 3: Simmer the Broth and Tenderize the Chicken

Pop the chicken back into the pot along with your chicken broth, soy sauce, rice vinegar, rice wine (or sherry), and red chili paste. Bring it all to a rolling boil, then lower the heat to a gentle simmer. Let it cook for about 10 minutes until the chicken is tender and shreddable. I like to remove the chicken once it’s cool enough to handle — this helps keep the soup clean and silky.

Step 4: Finish with Miso, Noodles, and Greens

In a separate bowl, whisk the miso paste with a ladle of hot broth until completely smooth—this prevents any gritty clumps. Add the rice noodles and red bell pepper to the pot and simmer for just 2 minutes. Then turn off the heat, add the baby bok choy, shredded chicken, and the miso mixture. Cover the pot and let the residual heat do the work, letting the noodles soften perfectly and the bok choy wilt, usually about 1-2 minutes. Remember, don’t boil the soup after adding miso for best texture!

Top Tip

Through trial and error, I found a few tricks that really made this soup knock it out of the park, so I want to share them with you to save you time and frustration.

Don’t Boil After Adding Miso: Miso’s delicate flavors and textures get ruined if boiled, so always whisk it into warm broth off the heat.
Cut Noodles Before or After Cooking: Rice noodles are long and tricky—cut them beforehand with kitchen shears or wait until soft and slice them in the pot to avoid mess.
Shred Chicken When Cool: Handling hot chicken can be tricky; let it cool enough so you get perfect shreds without burning your fingers.
Season Gradually: Since soy sauce and miso both add salt, taste your soup before adding more seasoning to keep balance.

How to Serve Easy Miso Chicken Noodle Soup Recipe

Garnishes

I love topping this soup with thinly sliced scallions, a sprinkle of toasted sesame seeds, and a few fresh cilantro leaves for brightness. Sometimes I add a wedge of lime for a fresh zing or a drizzle of chili oil if I’m feeling spicy. These simple touches make your bowl feel restaurant-quality in no time.

Side Dishes

To round out the meal, I often serve a simple steamed vegetable or a crunchy Asian cucumber salad. A side of crispy spring rolls or gyoza also pairs beautifully, especially for a heartier dinner party spread.

Creative Ways to Present

For special occasions, I like to serve the soup in mini bowls alongside an array of garnishes in small dishes, letting guests customize their perfect bowl. You could also pour the soup over glass noodles for a pretty translucent effect or plate the shredded chicken on top as a centerpiece before ladling the broth.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. Keep the noodles separate if you can, as they can get mushy when soaked too long. When ready to eat, I reheat gently on the stove and add fresh noodles or greens to revive its freshness.

Freezing

Freezing this soup is possible, but I recommend freezing the broth and shredded chicken separately from the noodles and greens to preserve texture. When thawed, just reheat the broth and chicken, then add fresh noodles and veggies.

Reheating

Reheat your soup slowly over medium heat to avoid overcooking the noodles and greens. Stir occasionally until hot, then add fresh bok choy or spinach last to keep them crisp and bright when served.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You absolutely can. However, chicken thighs are preferred because they stay moist and tender during simmering, while breast meat can become dry if overcooked. If you choose breast, simmer gently and avoid overcooking.

What if I can’t find white miso paste?

White miso is milder and sweeter than other types, so if you only find yellow or red miso, use less and adjust to taste to avoid overpowering bitterness. You can also order white miso online or check your local Asian markets.

Can I make this soup vegetarian?

Definitely! Simply omit the chicken and use vegetable broth instead of chicken broth. Swap the chicken thighs for firm tofu or extra mushrooms, and keep all other ingredients the same for a delicious vegetarian version.

How do I avoid mushy noodles?

The key is to add the noodles near the end of cooking and cook them just until al dente. You can also cook them separately and add right before serving. Avoid reheating noodles repeatedly to keep their texture firm.

Final Thoughts

This Easy Miso Chicken Noodle Soup Recipe holds a special place in my recipe rotation. It’s my go-to when I want something quick, soothing, and full of flavor without the fuss. I hope you’ll give it a try—you might just find yourself reaching for it again and again on chilly evenings or whenever you need that cozy bowl of comfort.