Chicken and Miso Noodle Soup

This Chicken and Miso Noodle Soup is a great soup as it’s very healthy but also has lots of flavour.  It’s equally good without the chicken for the vegetarians among you and I often substitute either rice noodles or udon noodles for the egg noodles.  It is perfect for a light mid-week dinner as it only takes about 15 minutes to prepare from start to finish.

Serves 4


  • 2 chicken breasts, sliced
  • 2 tsp fish sauce
  • 2 tblsp soy sauce
  • 1 clove of garlic, crushed
  • ½ inch piece of ginger, grated or finely chopped
  • ½ lt water
  • 150g egg noodles
  • 1 tblsp miso paste (available from Evergreen, I use Shiro Miso by Sanchi for soups)
  • 4 spring onions finely sliced
  • 1 tblsp fresh coriander


  1. Place the fish sauce, soya 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 the noodles are just tender.  Add the spring onions and heat through.
  3. Take a ladle of liquid from the pot and pour into a cup or bowl.
  4. Add the Miso paste and stir until dissolved in the liquid.  Return the thickened liquid to the saucepan and stir through.
  5. Serve garnished with some chopped fresh coriander.

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This website was created by Jill Holtz and Michelle Davitt, both of whom are mothers of young children. Jill and Michelle decided to create this resource themselves, and launched in 2007.