Miso Soup Recipe (with Chicken, Noodles, Shiitake Mushrooms)
Miso Soup bursting with chicken, noodles and vegetables swimming in a steaming hot, savory, salty broth is a meal-in-one all made in ONE POT in 30 Minutes! It’s a hearty, comforting, satisfying dinner packed with multi-dimensional miso flavor.  The chicken, noodles and vegetables all cook in one pot for an easy dinner with even easier cleanup! 
Servings Prep Time
6-8 servings 10minutes
Cook Time
15minutees
Servings Prep Time
6-8 servings 10minutes
Cook Time
15minutees
30 MINUTE Miso Soup recipe bursting with chicken, noodles and vegetables swimming in a steaming hot, savory, salty broth is a meal-in-one all made in ONE POT!
Ingredients
  • 1pound boneless skinless chicken breastssliced through the equator to create thin fillets
  • 2tablespoons olive oildivided
  • 1 medium yellow onion, chopped
  • 6oz. shitake mushroomsstems removed and caps sliced into ¼” strips*
  • 2 medium carrots, sliced(approx. 1 cup)
  • 1tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 8cups reduced sodium chicken broth
  • 1tablespoon soy sauce
  • 1tablespoon rice vinegar
  • 1tablespoon Japanese rice wineor pale dry sherry
  • 1/2 -1tablespoon red chili paste*like Mae Ploy
  • 3oz. thin rice noodles(vermicelli/rice sticks)**
  • 1 red bell pepper, chopped
  • 1/4cup white miso paste***
  • 4 heads baby bok choycut into bite-size pieces, about 3 cups****
Instructions
  1. Heat 1 tablespoon oil in a Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate.
  2. Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and sauté 3 minutes. Add mushrooms, ginger and garlic and sauté for 1 minute.
  3. Add chicken BACK TO POT followed by chicken broth, soy sauce, rice vinegar, rice wine, and chili paste. Bring to a boil then reduce heat to medium-low and gently simmer for 7-10 minutes or just until chicken is cooked through. Remove chicken when fully cooked and let rest until cool enough to chop into bite size pieces. Continue to simmer for longer if you like more tender mushrooms.
  4. Add ¼ cup miso paste to a medium bowl. Add a ladleful of hot broth then whisk until the miso is completely dissolved. Set aside.
  5. Add rice noodles and bell peppers to pot. Simmer 2 minutes then turn off heat. Add bok choy, chicken and entire miso mixture. Cover pot just until noodles are al dente and bok choy is wilted, 1-2 minutes.
  6. Do NOT simmer/boil the soup with the miso, as the miso will become gritty.
Recipe Notes

*You may substitute with cremini mushrooms but I would add them with the bell peppers because they are far less meaty and will cook very quickly.
**These rice noodles are very long so I cut them up a little before I add them to the soup. This can be messy though, so you can also use kitchen shears and cut them once they are cooked in the soup if you desire. You can also substitute your favorite Japanese noodles but I would cook them according to package directions and then add them to the soup.
***White Miso Paste can sometimes be found in the refrigerated section of your grocery store or should be easy found at your Asian market. You can also Amazon it.
****You may substitute spinach or kale.