Name: Miso Chicken Soup with Noodles and Mushrooms Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 pound boneless skinless chicken thighs; 2 tablespoons olive oil divided; 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; 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); 3 oz thin rice noodles (vermicelli/rice sticks); 1 red bell pepper, chopped; ¼ cup white miso paste; 4 heads baby bok choy, cut into bite-size pieces, about 3 cups

There’s something deeply comforting about a warm, nourishing bowl that’s packed with flavor and texture. This Miso Chicken Soup with Noodles and Mushrooms Recipe is exactly that — a beautiful blend of rich broth, tender chicken, earthy mushrooms, and slippery noodles that hits the spot every single time.

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 Soup with Noodles and Mushrooms Recipe
Top Tip
How to Serve Miso Chicken Soup with Noodles and Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Miso Chicken Soup with Noodles and Mushrooms Recipe

Why You'll Love This Recipe

Honestly, this miso chicken soup is one of those recipes I come back to again and again because it’s so versatile and deeply satisfying. I love how it balances subtle umami from the miso with fresh veggies and just the right kick of spice — plus, it’s easy enough for weeknights but fancy enough to share with friends.

Hearty and Healthy: Loaded with lean chicken, fresh vegetables, and nourishing broth, it’s a guilt-free comfort meal.
Balanced Flavors: The miso paste adds a savory umami depth that complements the ginger and garlic beautifully.
Quick and Simple: You won’t spend hours cooking this — it comes together in about 25 minutes, perfect for busy days.
Customizable: You can easily swap veggies, adjust spice levels, or use different noodles to make it your own.

Ingredients & Why They Work

The ingredients in this Miso Chicken Soup with Noodles and Mushrooms Recipe create a beautiful harmony of flavors and textures. Each one adds something essential—earthiness, brightness, richness—that makes this soup so comforting and crave-worthy. When shopping, look for fresh shiitake mushrooms if you can, and don’t skip on good-quality miso paste; it really makes the broth sing.

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: These stay tender and juicy when simmered, giving plenty of flavor without drying out like breast meat.
Olive Oil: For sautéing that builds the flavor base with onions, carrots, and mushrooms.
Yellow Onion: Adds subtle sweetness and depth when sautéed.
Shiitake Mushrooms: Their meaty texture and umami richness make this soup special—remove stems for best texture.
Carrots: Provide a little natural sweetness and color, balancing the savory broth.
Fresh Ginger and Garlic: Essential aromatics that add warmth and a gentle zing.
Reduced Sodium Chicken Broth: Use a good-quality broth to ensure a flavorful base without excess salt.
Soy Sauce: Adds that salty, umami kick lining up perfectly with the miso.
Rice Vinegar: A splash of acidity to brighten everything up.
Japanese Rice Wine or Pale Dry Sherry: Helps deepen the overall flavor quietly in the background.
Red Chili Paste (Sambal Oelek): Adjust depending on how much heat you like!
Thin Rice Noodles (Vermicelli/Rice Sticks): Slurp-worthy and light, they soak up broth without heaviness.
Red Bell Pepper: Adds crunch and a hint of sweetness for extra dimension.
White Miso Paste: The star of the show, delivering that signature earthy umami warmth that defines miso soup.
Baby Bok Choy: Provides a tender leafy crunch that's perfect for finishing the soup.

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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 best parts about this Miso Chicken Soup with Noodles and Mushrooms Recipe is how easily you can put your own spin on it. I usually tweak the veggies based on what’s in season or what’s left in my fridge. Sometimes I add a bit more chili paste for an extra kick, or swap out the chicken thighs for leftover roast chicken.

Vegetarian Variation: I’ve swapped the chicken with extra firm tofu and vegetable broth before, and it works surprisingly well while keeping it lighter.
Greens Swap: If you don’t have bok choy, baby spinach or kale are great alternatives and bring a slightly different texture.
Noodle Options: I’ve also used udon or soba noodles instead of rice noodles; just make sure to cook them separately and add at the end.
Adjusting Heat: If you prefer it milder, start with half the chili paste and add more after tasting.

Step-by-Step: How I Make Miso Chicken Soup with Noodles and Mushrooms 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 for Flavor

I start by heating a tablespoon of olive oil in my Dutch oven over medium-high heat. Then, I add the chicken thighs, browning them about 2 minutes per side without cooking them through. This browning step is crucial—it builds a rich base flavor that you’ll notice in every spoonful. Once browned, I remove the chicken and set it aside.

Step 2: Sauté the Veggies and Aromatics

Into the same pot, I add another tablespoon of olive oil and toss in the chopped onion and carrots, sautéing for about 3 minutes until they start to soften. Then I add the shiitake mushrooms, freshly grated ginger, and minced garlic, cooking everything for just a minute more to release those fragrant aromas. This step adds subtle layers of flavor that make a big difference.

Step 3: Simmer with Broth and Seasonings

I return the browned chicken to the pot and pour in the chicken broth, soy sauce, rice vinegar, rice wine, and red chili paste. Bring everything to a boil, then reduce the heat to a gentle simmer. I let the soup cook for 10 minutes or until the chicken is tender enough to shred easily. Pro tip: Removing the chicken to shred once cool helps it stay moist and avoids breaking down too much in the soup.

Step 4: Dissolve the Miso Correctly

While the soup simmers, I scoop ¼ cup of white miso paste into a medium bowl. Then, I ladle some hot broth into the bowl and whisk slowly until the miso dissolves completely. This step is key because you don’t want to boil the miso directly—it can turn gritty or bitter, and that just ruins the beautiful flavor.

Step 5: Finish the Soup with Noodles and Greens

Next, I add the rice noodles and chopped red bell pepper to the pot, simmering for just 2 minutes. I turn the heat off, then stir in the shredded chicken, bok choy, and finally the dissolved miso mixture. Cover the pot, letting everything sit just until the noodles are tender and the bok choy is wilted — usually 1-2 minutes is perfect. Then it’s ready to serve!

Top Tip

Since making this soup a bunch of times, I’ve realized that a few small adjustments can take it from good to great. Here are my top tips to help you get it just right every time.

Browning Chicken: Don’t skip browning the thighs—the little crust that forms adds a deep, savory flavor that’s worth the extra minute or two.
Don’t Boil Miso: Always dissolve miso in hot (but not boiling) broth off the heat to avoid graininess and preserve that smooth umami taste.
Cut Rice Noodles Beforehand: Those long vermicelli strands can be tricky; I like to roughly cut them before cooking to make spooning easier without tangling.
Control Heat Gradually: Start with a small amount of chili paste and add more at the end if you want more spice—you can always add more, but you can’t take it out!

How to Serve Miso Chicken Soup with Noodles and Mushrooms Recipe

Garnishes

I usually top each bowl with a sprinkle of sliced green onions and a few fresh cilantro leaves. Sometimes I add a drizzle of toasted sesame oil or a few sesame seeds for a little crunch and nuttiness. It’s those simple garnishes that elevate the bowl and make it feel a bit special, even on a casual night.

Side Dishes

This soup is so packed with good stuff that I often keep sides simple—steamed rice and a quick cucumber salad with rice vinegar and sesame seeds pair perfectly. For something heartier, I sometimes serve it alongside crispy potstickers or gyoza for a full meal vibe.

Creative Ways to Present

For gatherings, I like to ladle the soup into bright bowls with contrasting colors—think turquoise or deep red—to make the greens and peppers pop. Serving with small plates of additional toppings like fresh lime wedges, chili flakes, and sliced scallions lets guests customize their bowls, making the meal interactive and fun.

Make Ahead and Storage

Storing Leftovers

Leftover miso chicken soup keeps well in an airtight container in the fridge for up to 3 days. I usually store the broth and solids all together, but keep in mind the noodles will soak up liquid and get softer over time.

Freezing

I’ve frozen this soup a few times and found it freezes nicely, although I recommend freezing the soup without the noodles to keep texture intact. Then, when ready to eat, just cook fresh noodles and add them in after reheating your thawed soup.

Reheating

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If you have frozen it without noodles, now’s the time to add freshly cooked noodles and any fresh greens you want wilted in the hot broth.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this miso chicken soup?

Yes, you can substitute chicken breasts for thighs, but keep in mind breasts can dry out faster. To keep them moist, add them to simmering broth towards the end and cook just until done. Thighs are preferred for their juiciness and flavor.

Why shouldn’t I boil the miso paste in the soup?

Boiling miso paste can cause its delicate enzymes and flavors to break down and become gritty or bitter. To preserve that smooth, umami richness, dissolve miso paste in a bowl with some hot broth away from direct heat, then gently stir it back into the soup before serving.

Can I make this soup vegetarian or vegan?

Absolutely! To make the soup vegetarian or vegan, swap the chicken broth for vegetable broth and replace the chicken with firm tofu cubes or extra mushrooms for added texture. Just be sure your miso paste and other seasonings are vegan friendly as well.

What type of noodles works best in this miso chicken soup?

Thin rice noodles (like vermicelli) are classic because they cook quickly and soak up the broth beautifully without overpowering the soup. However, you can use udon, soba, or even ramen noodles—just cook them separately and add before serving to avoid overcooking.

Final Thoughts

This Miso Chicken Soup with Noodles and Mushrooms Recipe is one of those kitchen treasures that brings warmth and goodness in every bowl. For me, it’s a go-to when I want something nourishing but easy, and I hope you’ll find the same joy when making it yourself. Remember, cooking is about making food you love, so feel free to tweak and personalize this soup until it feels just right. Can’t wait for you to try it and share what variations you come up with!