Miso Chicken Noodle Soup Recipe with Rich Umami Broth

I love taking a classic chicken noodle soup and shifting its flavor profile. This Miso Chicken Noodle Soup merges the rich, umami notes of miso with the comfort and heartiness of a traditional chicken noodle. It’s straightforward to prepare and deeply flavorful—perfect for a weeknight dinner or a cozy weekend meal.

Miso paste is a simple but powerful ingredient. This fermented soybean paste adds savory depth and a gentle saltiness that makes the broth sing. In most grocery stores you’ll find white, yellow, and red varieties—white (shiro) miso is the mildest and works beautifully here. Use miso to boost flavor in soups, dressings, and marinades without adding complexity to the cooking process.

I prefer boneless, skinless chicken thighs for this soup. Thighs have more fat and stay moist, even when reheated, which makes leftovers especially satisfying. Searing the thighs in the pot first creates browned bits that dissolve into the broth and intensify the overall flavor.

This recipe is flexible: use or omit the jalapeño depending on your heat preference, swap shiitake for cremini if needed, or use regular soy sauce instead of coconut aminos. The result is a bright, savory broth with tender chicken, silky rice noodles, and garnishes that add texture and freshness.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons avocado oil (or other neutral oil)
• 1 cup halved and thinly sliced yellow onion (about 1/2 medium onion)
• 1/2 jalapeño, thinly sliced (optional)
• 4 garlic cloves, very thinly sliced
• 2 cups thinly sliced shiitake mushrooms (about 4–5 mushrooms)
• 2 teaspoons freshly grated ginger
• 3 tablespoons white miso paste
• 2 tablespoons coconut aminos (or low-sodium soy sauce)
• 6 cups low-sodium chicken broth
• 3/4 cup thinly sliced green onion (about 3 stalks)
• 2 packs (.16-ounce each) roasted seaweed snacks, thinly sliced
• 4 ounces thin brown rice noodles
• Chili oil or sriracha, optional, for serving

Step-by-step:

Step one: Boil water for the noodles

Bring a large pot of water to a rolling boil so the rice noodles are ready when the broth is finished.

Step two: Sear the chicken

Season both sides of the chicken thighs with kosher salt and black pepper. Heat the oil in a large pot over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. The chicken does not need to be fully cooked through; it will finish cooking in the broth. Transfer the seared thighs to a plate and set aside.

Step three: Sauté the mushrooms and onions

Reduce the heat to medium and add the sliced onion, jalapeño (if using), and garlic. Sauté, stirring, until the onion softens, about 2 minutes. Add the shiitake mushrooms and cook until they soften and release their juices, another 2 minutes.

Step four: Make the broth

Add the grated ginger, miso paste, coconut aminos, and 1/2 cup of the broth to the pot. Cook for 1–2 minutes, stirring often, until the miso dissolves and blends with the other aromatics.

Slowly pour in the remaining 5½ cups of broth while stirring. Bring to a boil, then lower the heat to a gentle simmer. Nestle the seared chicken and any accumulated juices back into the pot. Cover and simmer lightly until the chicken is cooked through and tender, about 10 minutes.

Step five: Shred the chicken

Use tongs to transfer the cooked chicken to a cutting board. Shred or slice the meat into thin strips, then return it to the pot so it can soak up the broth.

Step six: Season the soup

Stir in the sliced green onions and thinly sliced seaweed snacks. Taste the broth and adjust the seasoning if needed, adding a pinch of salt or a splash more coconut aminos for depth. Remove the pot from the heat and keep it covered to stay warm.

Step seven: Cook the noodles

While the soup simmers, cook the brown rice noodles in the boiling water according to the package directions. Drain and rinse under cold water to stop the cooking and prevent clumping.

Step eight: Garnish and serve

Divide the cooked noodles among four bowls. Ladle the hot soup over the noodles, making sure each bowl gets chicken, mushrooms, and broth. Finish with a drizzle of chili oil or a swirl of sriracha if you like extra heat. Serve immediately.

Recipe FAQs

Notes, Tips & Variations

• Substitutions: If you don’t have coconut aminos, low-sodium soy sauce works well. Swap shiitake mushrooms for cremini or button mushrooms if needed.
• Vegetarian option: Replace chicken with firm tofu and use a vegetable broth, then skip searing and proceed with the aromatics and miso for a satisfying vegetarian version.
• Seaweed: Roasted seaweed snacks add a pleasant briny note and crunchy texture. If unavailable, a small sprinkle of furikake or thin strips of nori will do.
• Heat level: Omit jalapeño and skip chili oil for a milder soup. Add more sriracha or a pinch of red pepper flakes to increase heat.
• Leftovers: Refrigerate the soup (without noodles) for up to 3 days. Reheat gently to preserve the delicate flavors and texture.

Recipe Information

• Total time: 40 minutes
• Servings: 4
• Calories (approx.): 1819 kcal for the full recipe (nutrition information is an approximation)

Nutrition (approximate)

• Carbohydrates: 182 g
• Protein: 145 g
• Fat: 63 g (Saturated fat: 12 g)
• Sodium: 4665 mg
• Fiber: 28 g

I hope you try this Miso Chicken Noodle Soup and enjoy the blend of deep miso savory notes with classic chicken noodle comfort. If you make it, leave a comment and let me know how it turned out!

Photography and styling by Eat Love Eats.