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 tablespoon freshly grated ginger; 4 garlic cloves, minced; 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 deeply comforting about a warm bowl of soup, especially when it’s packed with rich, umami flavors and tender bites of chicken. This Miso Chicken Noodle Soup Recipe strikes that perfect cozy balance, combining silky miso broth, earthy shiitake mushrooms, and delicate noodles that you’ll want to dive into again and again.

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 can’t get enough of this Miso Chicken Noodle Soup Recipe whenever the weather cools down or when I just want something soothing after a long day. What makes it different from your standard chicken noodle soup is the beautiful depth miso adds—it's savory and a little tangy, with just enough heat from the chili paste to keep things interesting.

Quick and Easy: The whole soup comes together in just about 25 minutes, making it perfect for busy weeknights.
Layered Flavors: From ginger and garlic to shiitake mushrooms and miso paste, every spoonful offers complexity without any fuss.
Customizable: You can easily swap veggies or adjust the spice level to suit your taste, so it always feels personal.
Comforting and Nourishing: It’s a warm hug in a bowl, great for chilly days or when you want something that feels healthy but indulgent.

Ingredients & Why They Work

The ingredients in this Miso Chicken Noodle Soup Recipe come together in such a harmonious way. Each one plays a key role in building those rich, comforting layers of flavor without overpowering each other.

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 for their juiciness and flavor—they stay tender even after simmering.
Shiitake Mushrooms: Their meaty texture and deep earthiness complement the miso perfectly. If you can’t find shiitake, cremini are a solid substitute.
White Miso Paste: This adds that signature umami punch and a slightly sweet balance that defines the soup’s character.
Rice Noodles: Thin vermicelli style noodles soak up the broth beautifully and cook quickly right in the pot.
Baby Bok Choy: Its slight crunch and fresh green brightness lighten up the bowl, but you can swap spinach or kale too.
Ginger & Garlic: These aromatics are essential—they wake up the broth with warmth and zesty notes.
Red Chili Paste: I love the gentle kick it adds; feel free to adjust if you prefer milder or bolder heat.
Soy Sauce & Rice Vinegar: These round out the broth, offering savory depth and a touch of acidity for balance.

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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

One of the things I cherish most about this Miso Chicken Noodle Soup Recipe is how flexible it is. Sometimes I jazz it up with extra veggies, and other times I tame the chili for a milder version. Feel free to make it your own and add whatever feels right in your kitchen.

Variation: Once, I swapped the bok choy for kale and added extra garlic—yielding a heartier, more earthy soup that was just as delicious.
Vegetarian Twist: Skip the chicken and use tofu with vegetable broth, doubling down on mushrooms for that umami depth.
Spice Adjustment: I often keep the chili paste on the side so everyone can season their own bowl. It’s a hit when you have mixed spice preferences.

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

First, heat a tablespoon of olive oil in a heavy-bottomed pot over medium-high heat. Add the chicken thighs and let them develop a nice golden crust on both sides, about 2 minutes per side. Don’t worry about cooking them through yet—we’ll do that in the broth. Once browned, remove the chicken and set it aside. This step locks in flavor and ensures juicy meat later.

Step 2: Sauté the Veggies and Aromatics

Next, add the remaining tablespoon of olive oil to the same pot. Toss in the chopped onion and sliced carrots, sautéing for about 3 minutes until they begin to soften. Then add your sliced shiitake mushrooms, freshly grated ginger, and minced garlic. Cook everything together for another minute until that fragrant aroma fills your kitchen.

Step 3: Simmer the Broth and Chicken

Return the chicken to the pot, then pour in your chicken broth along with soy sauce, rice vinegar, rice wine, and red chili paste. Bring it all to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. At this point, the chicken gets tender enough to shred easily, and the flavors meld together beautifully.

Step 4: Prepare the Miso Mix

While the soup simmers, scoop a quarter cup of white miso paste into a bowl. Ladle a small amount of hot broth into it, whisking until the miso dissolves completely. This little step prevents the miso from clumping when added to the soup and keeps its taste silky smooth.

Step 5: Add Noodles, Veggies, and Finish

After removing the chicken to shred it, add rice noodles and bell pepper to the pot and simmer for 2 minutes so the noodles soften. Turn off the heat, then fold in the wilted baby bok choy, shredded chicken, and miso mixture. Cover the pot and let everything sit for a minute or two—this gentle warmth cooks the bok choy just right and keeps the miso’s delicate flavor intact.

Top Tip

I’ve found that the key to a silky broth is never to boil the soup after adding the miso paste. High heat kills the probiotics in miso and actually ruins its texture, making it gritty or separated. So always stir it in off the heat at the end, and you’ll get that smooth, rich flavor every time.

Perfect Browning: Don’t rush the chicken browning—this adds great flavor and keeps the meat juicy.
Miso Mixing: Always dissolve miso paste in hot broth before adding it to the soup to avoid clumps.
Gentle Simmer: Keep your heat moderate so mushrooms and veggies stay tender without overcooking.
Cut Noodles: I cut the rice noodles a bit beforehand to make them easier to eat, especially helpful if you’re serving kids.

How to Serve Miso Chicken Noodle Soup Recipe

Miso Chicken Noodle Soup - Serving Suggestion

Garnishes

I love adding a sprinkle of thinly sliced green onions and a dusting of toasted sesame seeds on top—it brings a fresh crunch and toasty nuttiness that balances the soup perfectly. Sometimes, I add a drizzle of toasted chili oil for a little extra heat and depth.

Side Dishes

This soup pairs beautifully with simple steamed jasmine rice or a side of lightly pickled cucumbers to add brightness. For something heartier, a side of gyoza or fresh spring rolls elevate the meal nicely.

Creative Ways to Present

For a special dinner, I brought out individual ramen-style bowls and served the components separately—noodles, broth, chicken, veggies, and garnishes on the side—letting everyone build their own perfect bowl. It made the meal interactive and extra fun for guests.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in airtight containers in the fridge for up to 3 days. To keep noodles from getting mushy, I sometimes store them separately if I have the time. Otherwise, they’ll soak up the broth, which some people love but I personally prefer freshly cooked. You can always add fresh noodles when reheating.

Freezing

This soup freezes well as long as you leave out the bok choy and noodles until reheating. Freeze the broth and shredded chicken in a freezer-safe container for up to 2 months. When ready, thaw and add fresh veggies and noodles for the best texture.

Reheating

When reheating, warm the broth gently on the stove over low heat. Add fresh noodles and bok choy in the last few minutes so they stay vibrant and crisp. Stir in your miso paste off the heat just before serving for that bright umami pop.

Frequently Asked Questions:

Can I use chicken breast instead of thighs for this soup?

Yes, you can substitute boneless skinless chicken breast if you prefer. Just be careful not to overcook it, as it can dry out faster than thighs. Adding it later in the simmering step helps keep it tender.

Where can I find white miso paste if my grocery store doesn’t carry it?

White miso paste is often available in the refrigerated section of Asian markets or health food stores. If you can’t find it nearby, it’s also easy to order online. Look for ‘shiro miso’ on the label, which means white miso.

Can I make this soup vegan or vegetarian?

Absolutely! Simply omit the chicken and use a vegetable broth instead of chicken broth. For protein, add firm tofu or extra mushrooms. Keep the miso paste and aromatics for that rich, umami flavor.

Why shouldn’t I boil the soup after adding the miso paste?

Boiling miso paste damages its delicate enzymes and can result in a gritty, bitter taste. To preserve its smooth texture and vibrant flavor, always add miso off the heat and stir well into a little hot broth before mixing it into the soup.

Final Thoughts

This Miso Chicken Noodle Soup Recipe quickly became one of my go-to comfort meals, and I think you’ll appreciate how effortlessly it delivers powerful flavors and satisfying textures. It’s a perfect blend of nourishing ingredients and approachable technique, whether you’re cooking for yourself or a crowd. I can't wait for you to make this, enjoy a warm bowl, and maybe even start playing with your own versions—it’s the kind of recipe that welcomes your creativity. Happy cooking, friend!