Name: Quick 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); 2 tablespoons olive oil, divided; 3 oz. thin rice noodles (vermicelli/rice sticks); ¼ cup white miso paste

There’s something incredibly comforting about a bowl of nourishing, flavorful soup that comes together in a flash—and that’s exactly what makes the Quick Miso Chicken Noodle Soup Recipe such a kitchen favorite. It’s packed with umami-rich miso, tender chicken, and fresh veggies, all in a broth that’s both soothing and full of life.

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 Quick Miso Chicken Noodle Soup Recipe
Top Tip
How to Serve Quick Miso Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Miso Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I can’t tell you how often I turn to this Quick Miso Chicken Noodle Soup Recipe when I want something cozy but don’t have hours to spend in the kitchen. It’s one of those dishes that looks and tastes like you labored over it all day, but it’s actually done before the evening rush hits.

Speedy preparation: Ready in just about 25 minutes, perfect for busy weeknights or when you want fast comfort food.
Deep, layered flavors: The combination of miso, ginger, garlic, and soy sauce gives the broth a rich umami depth without complicated techniques.
Customizable veggies and noodles: You can easily swap in your favorite greens or noodles, making it flexible to what’s in your fridge.
Family-friendly and nourishing: This soup is a hit with both kids and adults, delivering healthy protein and veggies in a delicious package.

Ingredients & Why They Work

The magic of this Quick Miso Chicken Noodle Soup Recipe lies in its smart ingredient choices—each one balances the other to create that perfect bowl of soul-warming soup. Using boneless chicken thighs keeps the meat juicy, while miso paste adds savoriness without overpowering. Here’s why you'll want to pay attention when shopping:

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

Boneless skinless chicken thighs: These stay juicy and tender during simmering, unlike breast meat which can dry out easily.
Olive oil: Used to brown the chicken and sauté veggies, it provides subtle richness.
Yellow onion: Offers a natural sweetness that forms the soup’s base.
Shiitake mushrooms: Their meaty, earthy flavor deepens the umami profile, essential to this soup’s character.
Carrots: Add a gentle sweetness that balances the salty and spicy elements.
Fresh ginger: Gives the broth a bright, warming zing that's both fragrant and fresh.
Garlic cloves: Add sharp, savory notes that boost the overall depth.
Reduced sodium chicken broth: The soup’s main liquid, providing body and flavor without being overpowering.
Soy sauce: Enhances umami and saltiness, anchoring the flavor.
Rice vinegar: Adds a hint of acidity to balance the broth.
Japanese rice wine (or dry sherry): Layers in a subtle sweetness and complexity.
Red chili paste (sambal oelek): Just a touch for mild heat that lifts without overwhelming.
Thin rice noodles (vermicelli): They soak up the broth beautifully and cook quickly.
Red bell pepper: Fresh crunch and a pop of color brighten the soup.
White miso paste: The star ingredient, adding that signature salty, umami richness.
Baby bok choy: Delicate greens that wilt perfectly, blending freshness with texture.

📝

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 that this Quick Miso Chicken Noodle Soup Recipe is a great base for making it all your own. Whether you want it milder, spicier, packed with extra greens, or even vegetarian, it welcomes tweaks without losing its comforting essence.

Variation: When I’m short on time, swapping chicken thighs for pre-cooked rotisserie chicken works wonders and cuts prep time even more.
Spicy kick: If you like heat, add a bit more sambal oelek or a dash of chili oil right before serving.
Vegetarian option: Replace chicken with extra mushrooms and use vegetable broth instead. Just skip the chicken step and simmer veggies until tender.
Seasonal Greens: Tried kale and spinach instead of bok choy – both work beautifully and change the flavor profile slightly.

Step-by-Step: How I Make Quick 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 for Juiciness

I start by heating a tablespoon of olive oil in a Dutch oven over medium-high heat. Then I add the chicken thighs, browning them for about 2 minutes on each side—just enough to build flavor, but don’t cook all the way through yet. Once browned, I remove the chicken and set it aside on a plate. This step seals in juices and adds a lovely richness to your broth.

Step 2: Sauté the Veggies for Depth

To the same pot, I add another tablespoon of olive oil, then toss in the chopped onions and sliced carrots, sautéing for about 3 minutes until fragrant and softened. Next up, I add in the shiitake mushrooms, fresh ginger, and minced garlic, stirring for another minute to boost those aromatic flavors. This layering creates a broth that’s anything but basic.

Step 3: Build the Broth and Simmer

Once the veggies are softened, I return the chicken to the pot. Then it’s time to pour in the chicken broth, soy sauce, rice vinegar, rice wine, and red chili paste. I bring it all to a boil, then reduce heat to a gentle simmer for about 10 minutes until the chicken is tender enough to shred. This is the moment when your kitchen starts smelling like heaven.

Step 4: Shred the Chicken & Prepare the Miso

I carefully remove the chicken, let it cool slightly, then shred it with two forks. Meanwhile, I scoop about a quarter cup of miso paste into a bowl and whisk in a ladle of the hot broth until completely dissolved. This technique keeps the miso smooth and prevents it from clumping in your soup.

Step 5: Add Noodles, Peppers, and Finish

Back in the pot go the rice noodles and chopped red bell pepper. I let them simmer just about 2 minutes to soften the noodles but not make them mushy. After turning off the heat, I stir in the baby bok choy, shredded chicken, and the miso mixture, covering the pot for another minute or two until the bok choy wilts and the noodles are perfectly tender. Important: never boil the soup after adding miso – it loses that lovely satin texture and can taste gritty.

Top Tip

From my own kitchen adventures, I’ve learned a few things that really help this Quick Miso Chicken Noodle Soup Recipe shine. These small touches make a big difference in flavor and texture, especially if you’re new to cooking soups like this.

Gentle Miso Mixing: Always dissolve miso in hot (but not boiling) broth before adding it to your pot. Boiling breaks down miso enzymes and alters flavor.
Chicken Browning: Don’t skip the browning step! It adds caramelized flavor that boosts the soup’s depth immensely.
Noodle Care: Rice noodles cook fast and continue softening in the hot broth even after you turn off the heat. Keep a close eye and don’t overcook them.
Mushroom Timing: If using cremini mushrooms instead of shiitake, add them later with the bell peppers so they don’t get limp and watery.

How to Serve Quick Miso Chicken Noodle Soup Recipe

miso chicken noodle soup - Serving Suggestion

Garnishes

I like topping my bowls with thinly sliced scallions and a sprinkle of toasted sesame seeds for a nutty crunch. A few fresh cilantro leaves or a wedge of lime also brighten each bite. If you’re feeling adventurous, a little drizzle of chili oil amps up the heat beautifully.

Side Dishes

Simple sides go best here. I often serve this soup with steamed edamame sprinkled with sea salt or a crisp cucumber salad tossed in rice vinegar and sesame oil. A few crunchy seaweed snacks on the side round out the meal perfectly.

Creative Ways to Present

Once, for a cozy dinner party, I served the soup in individual mini cocottes, garnished with edible flowers and microgreens for a charming touch. It’s surprisingly easy and makes guests feel truly special!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. To keep noodles from getting mushy, sometimes I store them separately and add fresh ones when reheating. The broth, chicken, and veggies hold up beautifully.

Freezing

While the broth and chicken freeze great, I avoid freezing the noodles and bok choy because their texture becomes mushy after thawing. If you want to freeze part of this soup, I recommend freezing only the base broth and chicken and adding fresh noodles and greens when you reheat.

Reheating

When reheating, gently warm the soup on the stovetop over low heat. If noodles were stored separately, add them just before serving so they stay fresh. Stir in any leftover miso paste dissolved in warm broth to reinvigorate the flavor.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You can use chicken breasts but they tend to dry out during simmering, making the soup less juicy. If using breast, cook it briefly and watch closely to avoid toughness.

Where can I find white miso paste?

White miso paste is often available in the refrigerated section of most Asian markets or in the natural foods aisle of larger grocery stores. You can also find it online through retailers like Amazon.

What if I don’t have shiitake mushrooms?

Cremini mushrooms are a good substitute, though they cook faster and have a milder flavor. Add them later in the cooking process with the bell peppers to keep their texture intact.

Is this soup spicy?

It has a mild heat thanks to the red chili paste. You can adjust the spiciness to your preference by adding more chili paste or omitting it entirely for a gentler broth.

Final Thoughts

This Quick Miso Chicken Noodle Soup Recipe is one I keep coming back to because it manages to be quick, healthy, and incredibly satisfying all at once. I hope you find as much joy in making it as I do—there’s something so rewarding about a humble bowl that makes you feel nourished and cared for. Go ahead, give it a try and let this soup become your new go-to comfort meal!