There’s nothing quite like a bowl of chicken miso soup with noodles when you want something warming, healthy and genuinely quick to make. This one ticks every box: it’s packed with flavour from ginger, garlic and miso, it comes together in about 20 minutes from start to finish, and it’s easy to adapt for whoever’s at the table.
Leave out the chicken and add extra vegetables for a veggie version, or swap the egg noodles for rice noodles or udon if that’s what you have in the cupboard. It’s a forgiving recipe that works well as a quick lunch, a midweek dinner, or a bowl of comfort on a chilly evening.
Chicken Miso Soup with Noodles Recipe
Serves 4
Ingredients
- 2 tsp fish sauce
- 2 tbsp soy sauce
- 1 clove of garlic, crushed
- ½ inch piece of ginger, grated or finely chopped
- 500ml water
- 2 chicken breasts, sliced
- 150g egg noodles
- 4 spring onions, finely sliced
- 120g sweetcorn
- 1 tbsp miso paste
- 1 tbsp fresh coriander, chopped
Method
1. Place the fish sauce, soy sauce, garlic, ginger and water in a saucepan and bring to the boil with the lid on. Reduce the heat before adding the sliced chicken and simmer for 5 minutes.
2. Add the noodles and cook for 2 more minutes, until just tender. Add the spring onions and sweetcorn and heat through.
3. Take a ladle of liquid from the pot and pour it into a cup or bowl.
4. Stir the miso paste into the removed liquid until dissolved, then return this thickened liquid to the saucepan and stir through.
5. Serve garnished with chopped fresh coriander.
Tips for Making It Your Own
- No chicken? Leave it out and add extra vegetables such as mushrooms, baby corn or shredded carrot for a satisfying vegetarian version.
- Noodle swaps: Rice noodles or udon noodles both work well if you don’t have egg noodles to hand.
- Adjust the seasoning: Miso paste varies in saltiness by brand, so taste before adding extra soy sauce.
- Make it heartier: A soft-boiled egg or a handful of baby spinach stirred in at the end makes this feel even more like a full meal.
Frequently Asked Questions
Can I make this soup ahead of time?
It’s best made fresh, as the noodles will continue to soften if left sitting in the broth. If you want to prepare ahead, cook the broth and chicken in advance and add the noodles fresh when reheating.
What can I use instead of miso paste?
Miso paste gives this soup its distinctive savoury depth, so it’s worth seeking out in the international aisle of most supermarkets. If you can’t find it, a stock cube dissolved in the broth will give a simpler, though less complex, flavour.
Is this soup suitable for kids?
Yes, it’s a mild, family-friendly soup. If you’re serving younger children, you may want to reduce the ginger slightly and check the sweetcorn and noodles have cooled a little before serving.
Can I freeze it?
Freezing isn’t recommended once the noodles are added, as they can become mushy on reheating. If you’d like to batch cook, freeze the broth and chicken mixture separately and add freshly cooked noodles when you reheat it.
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