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; ½ - 1 tablespoon red chili paste (like sambal oelek); ¼ cup white miso paste; 2 tablespoons olive oil divided; 8 cups reduced sodium chicken broth; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon Japanese rice wine or pale dry sherry; 3 oz. thin rice noodles (vermicelli/rice sticks)

There’s something deeply comforting about a warm bowl of homemade soup, especially when it’s packed with layers of flavor. This Miso Chicken Noodle Soup Recipe is one of those dishes I turn to when I want both nourishment and cozy vibes—plus, it's surprisingly quick to pull together on a busy night.

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 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

Honestly, this isn’t just any chicken noodle soup. The addition of miso, shiitake mushrooms, and rice noodles brings such a vibrant depth of flavor, you might find yourself craving it even on warm days. I can’t get enough of how the ginger and chili paste add a little zing without overpowering the soothing broth.

Deep Umami Flavor: Miso and shiitake mushrooms together create a rich, savory base that feels luxurious yet comforting.
Quick Weeknight Meal: Despite all these flavors, it only takes about 25 minutes from start to finish.
Customizable and Fresh: You can easily swap in your favorite greens or noodles to suit your pantry and preferences.
Perfect Balance: The subtle heat from chili paste pairs beautifully with the mellow sweetness of carrots and bell peppers.

Ingredients & Why They Work

What makes this Miso Chicken Noodle Soup Recipe stand out is the harmony between fresh vegetables, aromatic seasonings, and the savory miso broth. Each ingredient plays a key role in building layers of flavor and texture.

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

Boneless skinless chicken thighs: Tender and juicy, they shred nicely to soak up all that flavorful broth.
Olive oil: Helps brown the chicken and sauté veggies, adding subtle richness.
Yellow onion: Offers sweetness and depth when caramelized.
Shiitake mushrooms: These bring an earthy, meaty umami that’s hard to replace.
Carrots: Add a gentle natural sweetness and bright color.
Ginger and garlic: Classic aromatics that provide both warmth and zing.
Reduced sodium chicken broth: The perfect savory base without being salty.
Soy sauce, rice vinegar, and rice wine: Layer umami, acidity, and subtle brightness for complexity.
Red chili paste (like sambal oelek): Adds just enough heat for a kick.
Thin rice noodles (vermicelli): Light texture that soaks up the broth without becoming mushy.
Red bell pepper: Brings freshness and a touch of sweetness.
White miso paste: The star ingredient that offers that uniquely savory, slightly sweet flavor that defines this soup.
Baby bok choy: Adds crunch and vibrant green color, but you can swap with spinach or kale if you prefer.

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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 Miso Chicken Noodle Soup Recipe to suit different moods or what’s in my fridge. You can easily make it spicier, swap veggies, or use different noodles if rice noodles aren’t your jam. Cooking is all about making it yours!

Variation: I sometimes replace the bok choy with tender spinach or kale, depending on what I have on hand. Both add beautiful green color and nutrients.
Make it vegetarian: Swap chicken with firm tofu and use vegetable broth for a meat-free version that’s just as satisfying.
Extra heat lovers: Adding more chili paste or a dash of sriracha can amp up the spice in a snap.
Noodle swaps: Try udon or ramen noodles if you prefer a chewier texture—just cook them separately and add at the end.

Step-by-Step: How I Make 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: Brown the Chicken

Start by heating a tablespoon of olive oil in a Dutch oven or large soup pot over medium-high heat. Add the chicken thighs and brown them on both sides—this usually takes about 2 minutes per side. Don’t cook them all the way through just yet; you’re aiming to get that golden color which adds incredible flavor. Once browned, remove the chicken and set it aside on a plate.

Step 2: Sauté the Veggies and Aromatics

Next, add the remaining tablespoon of olive oil to the pot and keep the heat at medium-high. Toss in the chopped onion and sliced carrots and sauté for about 3 minutes until they start to soften. Then add your shiitake mushrooms, freshly grated ginger, and minced garlic, cooking everything together for another minute until fragrant. This step fills your kitchen with such an inviting aroma!

Step 3: Simmer the Soup and Shred the Chicken

Return the chicken thighs to the pot and pour in your chicken broth, soy sauce, rice vinegar, rice wine (or dry sherry), and red chili paste. Bring it all up to a boil, then reduce the heat to medium-low and let it gently simmer for about 10 minutes. You’re looking for the chicken to become tender enough to shred easily with two forks. Once cooled slightly, shred the chicken directly or on a plate.

Step 4: Dissolve the Miso Paste

Here’s a little trick I always do: scoop about ¼ cup of the miso paste into a medium bowl, then ladle some hot broth into it. Whisk until it becomes a smooth mixture with no lumps—this ensures the miso incorporates smoothly into the soup without turning gritty. Set this aside for a moment.

Step 5: Add Noodles, Bell Pepper & Finish Soup

Add the rice noodles and chopped red bell pepper to the pot, letting them simmer for about 2 minutes. Then, turn off the heat and stir in the fresh baby bok choy, shredded chicken, and the miso mixture. Cover the pot for 1–2 minutes, just until the noodles are al dente and the bok choy has wilted perfectly. Important: Don’t bring the soup back to a boil once the miso is added—that can spoil the delicate flavor and texture.

Top Tip

This soup is all about timing and layering flavors—not rushing any steps really makes a difference. I learned the hard way that boiling miso ruins its silky texture, so always mix it in off the heat. Another tip: don’t skip browning the chicken; it adds such a rich base flavor you won’t want to miss.

Gentle Miso Mixing: Always dissolve miso in warm broth before adding to soup to avoid clumps and graininess.
Patience in Browning: Taking a few extra minutes to brown the chicken pays off in flavor depth.
Keep the Heat Low: Add the delicate ingredients like noodles, bok choy, and miso after simmering to keep textures intact.
Shred Chicken Warm: Shredding the chicken while it’s still warm is easier and helps it absorb the soup flavors better.

How to Serve Miso Chicken Noodle Soup Recipe

miso chicken noodle soup - Serving Suggestion

Garnishes

I keep it simple with fresh green onions for a bit of bite and thinly sliced fresh chili if I want extra heat. A sprinkle of toasted sesame seeds adds a subtle nutty note, and sometimes I drizzle a little toasted sesame oil for aroma at the very end—trust me, that little touch makes a huge difference.

Side Dishes

To round out the meal, I often serve this soup with crunchy pickled vegetables or a small side of steamed edamame. Sometimes a simple cucumber salad with a light vinaigrette provides a refreshing contrast to the warm broth.

Creative Ways to Present

For cozy dinner parties, I like serving the soup family-style in a big beautiful bowl so everyone can help themselves. You can set out bowls of garnishes and toppings like sliced scallions, chili slices, and sesame seeds for guests to customize their own bowl. It looks inviting and sparks a little joyful conversation around the table.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool to room temperature, then store it in an airtight container in the fridge. Keep the noodles and bok choy separate if you can, as they tend to get mushy after sitting. If you don’t have extra containers, just toss everything together and enjoy it within 2 days for best quality.

Freezing

Freezing this soup works best if you leave out the noodles and greens before freezing. Freeze the broth and shredded chicken in a freezer-safe container, then add fresh noodles and veggies when you reheat. This keeps everything tasting bright and prevents sogginess.

Reheating

Reheat gently on the stove over low heat, adding fresh noodles and bok choy or spinach at the end to wilt just before serving. Avoid boiling—the flavors and textures stay vibrant when you warm the soup slowly and carefully.

Frequently Asked Questions:

Can I use chicken breast instead of thighs for this Miso Chicken Noodle Soup Recipe?

You can swap chicken breasts if you prefer leaner meat, but thighs tend to stay juicier and shred better in this soup. If using breast, watch the cooking time closely to avoid drying it out.

Where can I find white miso paste?

White miso paste is usually found in the refrigerated section of well-stocked grocery stores or Asian markets. If you can’t find it locally, online retailers like Amazon often have great options. It’s worth seeking out since it provides a milder, sweeter flavor perfect for soups.

Can I make this soup vegetarian or vegan?

Absolutely! Substitute the chicken with firm tofu or mushrooms and use vegetable broth instead of chicken broth. Keep the miso paste, ginger, garlic, and veggies as is to keep that signature flavor.

What’s the best way to avoid soggy noodles in this Miso Chicken Noodle Soup Recipe?

To keep noodles from getting soggy, cook them briefly in the soup at the end of cooking time, then turn off the heat and cover the pot for just a minute or two until al dente. Alternatively, cook noodles separately and add them just before serving.

Final Thoughts

This Miso Chicken Noodle Soup Recipe is really one of those dishes that feels like a warm hug in a bowl. Between the rich broth, tender chicken, vibrant veggies, and delicate noodles, it’s just so satisfying and easy to love. Whether you’re cooking for yourself or sharing with family, I hope you enjoy making—and eating—it as much as I do. Give it a try; I think you’ll be pleasantly surprised how simple ingredients come together to create such a comforting meal.