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; 1 medium yellow onion, chopped; 6 oz shiitake mushrooms, stems removed and caps sliced into ¼” strips; 2 medium carrots, sliced (approx. 1 cup); 4 garlic cloves, minced; 1 tablespoon freshly grated ginger; 1 red bell pepper, chopped; 4 heads baby bok choy, cut into bite-size pieces, about 3 cups; 2 tablespoons olive oil, divided; 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); ¼ cup white miso paste; 3 oz thin rice noodles (vermicelli/rice sticks)

There’s something incredibly comforting about a warm bowl of broth-packed goodness, and this Miso Chicken Soup with Noodles and Mushrooms Recipe hits all the right cozy notes. It’s a beautiful balance of umami-rich miso, tender chicken, chewy noodles, and earthy mushrooms that feels like a big culinary hug whenever you need it.

A white pot filled with clear orange broth soup with many thin white noodles sitting mostly on the bottom, mixed with light brown tofu pieces scattered throughout the soup. Bright orange carrot slices float near the top along with dark green spinach leaves and some pieces of green onion. A silver ladle lifts some noodles, carrots, spinach, and green onion from the soup, showing the colorful mix clearly. The pot rests on a white marbled surface with some green onion pieces scattered around, and a folded striped cloth partially visible nearby. 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

I adore this Miso Chicken Soup with Noodles and Mushrooms Recipe because it manages to be both satisfying and surprisingly quick. It’s a one-pot meal packed full of flavor and texture that’s perfect for any day you want something nourishing without hours of fuss.

Deep Umami Flavor: The miso paste combined with shiitake mushrooms and soy sauce creates a savory broth that’s both rich and comforting.
Quick Yet Hearty: Using chicken thighs browns fast and stays juicy, making this soup a wholesome weeknight winner.
Flexible Ingredients: You can easily swap veggies or noodles based on what you have—super helpful when shopping is rushed.
Perfect Balance: A lovely combo of textures from tender chicken, silky noodles, and crisp-tender bok choy makes every spoonful exciting.

Ingredients & Why They Work

Each ingredient in this Miso Chicken Soup with Noodles and Mushrooms Recipe has its part to play — from flavor to texture. Knowing a little about why they work together can really boost your confidence when cooking this at home.

Flat lay of a small pile of boneless skinless chicken thighs with natural pinkish color and smooth texture, a medium yellow onion halved showing its layers, sliced shiitake mushroom caps in thin ¼ inch strips with dark brown tops and creamy stems, two medium carrots sliced into rounds with bright orange color, a small mound of freshly grated pale yellow ginger, four whole uncracked garlic cloves with papery white skins, a small white ceramic bowl filled with clear golden olive oil, a small white ceramic bowl containing glossy white miso paste, a small white ceramic bowl with translucent thin rice vermicelli noodles slightly tangled, a chopped red bell pepper showing vibrant red pieces, and four heads of baby bok choy cut into bite-size pieces with crisp green leaves and white stems all neatly arranged in perfect symmetry, placed 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: Ideal for their tenderness and flavor; they brown quickly and stay juicy without drying out.
Olive oil: For sautéing; it adds a subtle fruity undertone and helps brown the chicken and veggies evenly.
Yellow onion: Provides a sweet, savory base that deepens the broth.
Shiitake mushrooms: Packed with umami, these mushrooms add depth — plus, their meaty texture is like a bonus protein.
Carrots: Add a natural sweetness and a bit of crunch to balance the broth’s savoriness.
Fresh ginger: Brightens the soup with a slightly spicy, zesty kick that cuts through the richness.
Garlic: A must-have aromatic that builds savory layers in the soup.
Reduced sodium chicken broth: The salty backbone that lets you control seasoning more precisely.
Soy sauce: Boosts the salty umami flavor while deepening the color of the broth.
Rice vinegar: Balances rich flavors with a mild tang and brightness.
Japanese rice wine or pale dry sherry: Adds complexity and slight sweetness without overpowering.
Red chili paste (sambal oelek): Adds gentle heat and depth; adjust based on how spicy you like it.
Thin rice noodles (vermicelli/rice sticks): Light and quick-cooking, they soak up the broth nicely without getting mushy.
Red bell pepper: For vibrant color and a sweet bite that complements earthier elements.
White miso paste: The star umami ingredient that gives this soup its soulful richness.
Baby bok choy: Adds freshness and a slight crunch; you can swap with spinach or kale if you prefer.

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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

I love switching up the veggies depending on the season or what’s in my fridge—sometimes adding baby spinach or even some nappa cabbage instead of bok choy. Feel free to adjust the spice level too; I usually start with half the chili paste and add more after tasting so it’s never too fiery.

Variation: Once I swapped shiitake mushrooms for cremini and added them later with the bell peppers to keep them tender and fresh—turns out, it’s a great tweak if you want milder mushroom flavor.
Vegetarian Version: You can skip the chicken and add extra mushrooms plus tofu for protein to keep it hearty and umami-packed.
Gluten-Free Option: Just double-check the soy sauce or swap it for tamari, and make sure your noodles are rice-based or gluten-free.

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

The image shows a bowl filled with a clear broth soup containing thin white noodles, orange carrot slices, green leafy vegetables, and light brown mushroom pieces. The noodles are thin and long, partly lifted by black chopsticks held by a woman's hand above the bowl. The soup has a mix of colors with green, orange, and light brown floating in the broth. The bowl is white and sits on a white marbled surface with small green onion pieces scattered around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the chicken for juicy flavor

Start by heating 1 tablespoon of olive oil in a heavy soup pot or Dutch oven over medium-high heat. Add the chicken thighs, searing them just until golden on both sides—about 2 minutes each side. Don’t worry about cooking them all the way through here; you just want a nice crust for flavor. Once browned, remove them to a plate and set aside. This step adds a savory depth that makes the soup more satisfying.

Step 2: Sauté the base veggies and aromatics

Add the remaining tablespoon of olive oil to the pot and sweat your chopped onions and sliced carrots for about 3 minutes, until they start softening. Then toss in the shiitake mushrooms, freshly grated ginger, and minced garlic. Sauté everything together for another minute or so — you want the mushrooms to release their earthy aroma and the aromatics to bloom but not burn. This builds the savory foundation for your broth.

Step 3: Simmer magic — building that broth

Return the chicken to the pot and pour in the chicken broth, soy sauce, rice vinegar, rice wine, and chili paste. Bring everything up to a boil, then lower the heat to a gentle simmer. Let it bubble away for about 10 minutes or until the chicken is tender enough to shred easily. If you want softer mushrooms, keep simmering the soup a little longer after removing the chicken.

Step 4: Prepare the miso mixture carefully

Spoon about ¼ cup of white miso paste into a medium bowl. Ladle a bit of the hot (not boiling) broth into the miso and whisk until completely smooth. This step is critical to avoid gritty miso clumps in your soup and preserves that delicate umami flavor. Set this aside until you use it later.

Step 5: Noodles, veggies, and finishing touches

Add your rice noodles and chopped red bell peppers into the pot. Let it simmer just 2 minutes until the noodles soften slightly but aren’t mushy. Turn off the heat, then stir in the baby bok choy, shredded chicken, and the prepared miso broth. Cover the pot for a minute or two to let the bok choy wilt gently and the noodles finish softening. Remember, never boil the soup once you add miso—it’ll change the texture and flavor for the worse!

Top Tip

Over the years, I’ve learned a few tricks that really transform this Miso Chicken Soup with Noodles and Mushrooms Recipe from good to unforgettable. Paying attention to timing and ingredient prep is key to getting it just right.

Shred Chicken While Warm: Shredding the chicken right after simmering saves time and helps it soak up more flavor as you finish the soup.
Don’t Boil After Adding Miso: Boiling miso breaks down its delicately balanced flavors and gives a grainy texture—always add it at the end off the heat.
Cut Noodles Before Cooking: Rice vermicelli can get tangled, so I like to snip them a bit before adding to the pot or use kitchen scissors after cooking for easier eating.
Adjust Heat Slowly: If you’re unsure about your spice tolerance, start with half the chili paste and taste before adding more to keep the perfect balance.

How to Serve Miso Chicken Soup with Noodles and Mushrooms Recipe

Garnishes

I usually top my bowls with thinly sliced scallions and a sprinkle of toasted sesame seeds—they add a fresh brightness and nutty crunch that complements the soup's rich broth perfectly. When I’m feeling adventurous, I add a drizzle of chili oil or a squeeze of fresh lime for extra zing.

Side Dishes

When I want a fuller meal, I serve this soup alongside steamed edamame sprinkled with sea salt or a simple cucumber salad dressed with rice vinegar and sesame. Some crusty bread or even crispy tempura veggies on the side make it even more satisfying.

Creative Ways to Present

For casual dinner parties, I sometimes serve this soup in small cups or Asian soup bowls with little wooden ladles. It makes for a cozy, interactive experience. And if you want to add a bit of wow-factor, topping each bowl with edible flowers or thinly sliced fresh chili adds a beautiful pop of color.

Make Ahead and Storage

Storing Leftovers

I cool leftover soup completely before transferring it to airtight containers. It keeps wonderfully in the fridge for 3 to 4 days. To keep the noodles from getting soggy overnight, I sometimes store them separately and add them freshly when reheating.

Freezing

Freezing this soup works well if you leave out the bok choy and noodles initially—add those fresh when reheating for the best texture. I portion the broth and chicken into freezer-safe containers, and it’s a lifesaver for busy nights.

Reheating

Reheat gently on the stovetop over medium-low heat to prevent overcooking the vegetables or miso. If you stored noodles separately, add them last minute with fresh bok choy or greens to keep everything bright and fresh.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can substitute chicken breasts, but be aware they tend to dry out faster and have a milder flavor than thighs. If you do, keep a close eye while simmering and avoid overcooking to keep the meat tender.

What’s the best way to avoid gritty miso flavor?

The key is to never boil the soup after adding miso paste. Instead, ladle some hot broth into a separate bowl with the miso and whisk until smooth before folding it back into the soup off the heat.

Can I prepare this soup ahead of time?

You can prep some components ahead, like chopping vegetables or even cooking and shredding the chicken. However, it’s best to add the noodles, greens, and miso just before serving to keep everything fresh and maintain texture.

What can I substitute if I can’t find white miso paste?

If white miso isn’t available, you can try yellow miso for a similar but slightly stronger flavor. Avoid red miso as it’s much more intense and may overpower the soup. Asian markets or online stores usually carry white miso if you want to order it ahead.

Final Thoughts

This Miso Chicken Soup with Noodles and Mushrooms Recipe has become my go-to when I need a quick, satisfying meal that still feels special. It’s one of those dishes that welcomes you with warmth and stays memorable, thanks to its layers of flavor and textures. Honestly, once you make it a few times, you’ll have your own favorite tweaks and twists. Give it a try—I’m sure you’ll be reaching for this recipe whenever you want something wholesome and nourishing in a flash!