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I just love all of the ways that you can play with a traditional chicken noodle soup and completely transform the flavors. This Miso Chicken Noodle Soup is the best of both worlds, combining the umami-rich flavors of miso soup with the heartiness of a classic chicken noodle soup. It’s simple to make, but absolutely bursting with flavor.
If you’ve never cooked with miso paste, it’s a simple ingredient that does all the work on its own. You can find miso paste in the refrigerator section of your local grocery store, usually near the other condiments. I absolutely love using miso paste in soups, salad dressings, or marinades to add a fabulous element of flavor to everyday dishes. It adds an umami-packed flavor to every scoop.
For the chicken, I like to use boneless, skinless chicken thighs because they’re fatty and forgiving. It’s nearly impossible to overcook them, which is especially great when you’re reheating leftover soup. They’re seared in the same pot that you’ll cook the rest of the soup; any browned bits that are stuck to the bottom of the pot will get incorporated with the broth, making it that much more flavorful.
If you are in the mood to change up your chicken noodle soup game, be sure to put this Miso Chicken Noodle Soup at the top of your list for #DDSoupWeek 2025!
Ingredients
- Boneless, Skinless Chicken Thighs
- Kosher Salt
- Black Pepper
- Avocado Oil
- Yellow Onion
- Jalapeño Pepper
- Garlic Cloves
- Shiitake Mushrooms
- Fresh Ginger
- White Miso Paste
- Coconut Aminos
- Low-Sodium Chicken Broth
- Green Onions
- Roasted Seaweed Snacks
- Thin Brown Rice Noodles
- Chili Oil or Sriracha, Optional, For Serving
step-by-step:
step one: boil water for the noodles
Bring a large pot of water to a boil.
step two: sear the chicken
Meanwhile, season both sides of the chicken with salt and pepper.
Heat the oil in a large pot set over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3 minutes per side. Your chicken doesn’t have to be completely cooked through, as it will continue cooking in the soup later. Transfer to a plate and set aside.
step three: sauté the mushrooms and onions
Reduce the heat to medium and add the onions, jalapeño (if using), and garlic. Sauté, stirring, until onions are tender, about 2 minutes. Add the mushrooms and continue to cook until softened, about 2 minutes.
step four: make the broth
Add the ginger, miso, coconut aminos, and 1/2 cup of broth. Cook for 1 to 2 minutes, stirring often, until the miso is well incorporated.
Slowly pour in the remaining 5½ cups of broth, stirring constantly. Bring the broth to a boil, then reduce to a gentle simmer over medium-low heat. Nestle the chicken and any of its juices in the pot. Cover and cook, simmering lightly, until the chicken is fully cooked and tender, about 10 minutes.
step five: shred the chicken
Using tongs, transfer the chicken to a cutting board and shred the chicken or slice it into thin strips. Return the chicken to the soup.
step six: season the soup
Stir in the green onions and sliced seaweed. Taste and adjust seasonings, if needed. Remove from heat and cover to keep warm.
step eight: cook the noodles
Meanwhile, cook the rice noodles in the boiling water according to package instructions.
step nine: garnish and serve
Drain the noodles and rinse under cold water to stop the cooking. To serve, divide the noodles among four bowls, then ladle the soup over the top. Drizzle with chili oil or sriracha, if desired.
This fermented soybean paste is a popular condiment used in Japanese cooking. In the U.S., you’ll typically find three varieties—white, yellow, and red miso paste. White is the youngest and has the mildest flavor, whereas red miso paste has an even deeper flavor.
Yes! I would just recommend storing the noodles separately. Warm the soup on the stove over medium heat and then when ready to serve, add the noodles to your bowls and top with the hot soup!
I hope you’ll try this Miso Chicken Noodle Soup for #DDSoupWeek 2025. Comment below and let me know what you think!
looking for more soup recipes? try these!
Pesto Parm Meatball and Pastina Soup
Gochujang and Coconut Shrimp Noodle Soup
Miso Chicken Noodle Soup
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
- 1 cup halved and thinly sliced yellow onions (from about 1/2 medium onion)
- 1/2 jalapeño pepper, thinly sliced (optional)
- 4 garlic cloves, very thinly sliced
- 2 cups thinly sliced shiitake mushrooms (from 4 to 5 mushrooms)
- 2 teaspoons freshly grated ginger
- 3 tablespoons white miso paste
- 2 tablespoons coconut aminos
- 6 cups low-sodium chicken broth
- 3/4 cup thinly sliced green onion (from about 3 onions)
- 2 (.16-ounce) packages roasted seaweed snacks, thinly sliced
- 4 ounces thin brown rice noodles
- Chili oil or sriracha, optional, for serving
Instructions
- Bring a large pot of water to a boil.
- Meanwhile, season both sides of the chicken with salt and pepper.
- Heat the oil in a large pot set over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3 minutes per side. Your chicken doesn’t have to be completely cooked through, as it will continue cooking in the soup later. Transfer to a plate and set aside.
- Reduce the heat to medium and add the onions, jalapeño (if using), and garlic. Sauté, stirring, until onions are tender, about 2 minutes. Add the mushrooms and continue to cook until softened, about 2 minutes.
- Add the ginger, miso, coconut aminos, and 1/2 cup of broth. Cook, stirring, for 1 to 2 minutes, until the miso is well incorporated.
- Slowly pour in the remaining 5½ cups of broth, stirring constantly. Bring the broth to a boil, then reduce to a gentle simmer over medium-low heat. Nestle the chicken and any of its juices in the pot. Cover and cook, simmering lightly, until the chicken is fully cooked and tender, about 10 minutes.
- Using tongs, transfer the chicken to a cutting board and shred the chicken or slice it into thin strips. Return the chicken to the soup.
- Stir in the green onions and sliced seaweed. Taste and adjust seasonings, if needed. Remove from heat and cover to keep warm.
- Meanwhile, cook the rice noodles in the boiling water according to package instructions.
- Drain the noodles and rinse under cold water to stop the cooking. To serve, divide the noodles amongst four bowls, then ladle the soup over the top. Drizzle with chili oil or sriracha, if desired.
Nutrition
Photography and styling by Eat Love Eats.
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