Name: Chicken Miso 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; 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; 2 tablespoons olive oil, divided; 3 oz. thin rice noodles (vermicelli/rice sticks)

There’s something incredibly comforting about a warm bowl of soup that feels like a cozy hug on a chilly day. This Chicken Miso Soup with Noodles and Mushrooms Recipe isn’t just your everyday soup—it’s a satisfying, umami-packed meal that hits all the right notes with tender chicken, earthy mushrooms, and silky noodles swimming in a savory miso broth.

A large white pot filled with a colorful vegetable soup is shown from above on a white marbled surface. The soup has a brownish broth with several visible layers: at the bottom, thin white noodles, followed by bright orange carrot slices, green spinach leaves, diced light beige tofu, and small red bell pepper pieces scattered throughout. A silver ladle lifts some noodles, carrots, and green herbs from the pot, showing the mix of colors and textures. Small chopped green onions are sprinkled around the pot, and there is a folded gray and white striped cloth in the bottom right corner. 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 Chicken Miso Soup with Noodles and Mushrooms Recipe
Top Tip
How to Serve Chicken Miso Soup with Noodles and Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Miso Soup with Noodles and Mushrooms Recipe

Why You'll Love This Recipe

Honestly, this Chicken Miso Soup with Noodles and Mushrooms Recipe quickly became a favorite in my kitchen because it’s both simple and deeply satisfying. There’s a soothing balance between flavors and textures that makes it perfect for weeknights or when you want something nourishing without fuss.

Hearty but light: The chicken and noodles give you substance without the heaviness of a stew.
Layered flavors: Ginger, garlic, and miso create a deep, savory broth that feels gourmet yet easy to make.
Versatile ingredients: Mushrooms and bok choy add texture and veggies, but you can swap them out to suit what you have on hand.
Quick to prepare: From start to finish, it only takes about 25 minutes—great for busy days!

Ingredients & Why They Work

Each ingredient in this soup plays a key role to build that comforting yet fresh flavor profile. I love how the chicken thighs stay juicy while the miso paste adds that unmistakable Japanese depth. A quick tip: choosing good-quality broth really elevates this soup.

Flat lay of boneless skinless chicken thighs, a medium yellow onion chopped, fresh shiitake mushroom caps sliced into thin strips, two medium sliced carrots, a small pile of freshly grated ginger, four uncracked garlic cloves, a small white bowl of reduced sodium chicken broth, a small white bowl of soy sauce, a small white bowl of rice vinegar, a small white bowl of pale dry sherry, a small white bowl of red chili paste, a nest of thin rice vermicelli noodles, chopped red bell pepper, a small white bowl of white miso paste, and bite-sized baby bok choy pieces arranged symmetrically 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: They stay tender and flavorful much better than breasts, especially when simmered gently.
Olive oil: For browning the chicken and sautéing veggies—adds a subtle richness without overpowering.
Yellow onion: Adds sweetness and a savory base for the broth.
Shiitake mushrooms: Their meaty texture and earthy flavor perfectly complement the miso.
Carrots: For a little natural sweetness and crunch.
Fresh grated ginger: Gives the broth a nice warming zing—don’t skip it!
Garlic cloves: Adds depth and aroma.
Reduced sodium chicken broth: The base for the soup—reduced sodium lets you control saltiness better.
Soy sauce: For an extra punch of umami.
Rice vinegar: A splash of acidity to brighten everything up.
Japanese rice wine (or dry sherry): Adds subtle depth and sweetness.
Red chili paste (like sambal oelek): Just enough heat to wake up the flavors without overpowering.
Thin rice noodles (vermicelli/rice sticks): They soften quickly and soak up the broth beautifully.
Red bell pepper: For pops of color and sweetness.
White miso paste: The soul of the soup, lending that signature savory, fermented flavor.
Baby bok choy: Tender leafy green that adds freshness and crunch.

📝

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

One of the best things about this Chicken Miso Soup with Noodles and Mushrooms Recipe is how easy it is to tailor it to your taste or what’s in your fridge. I’ve switched up the mushrooms for cremini or even button mushrooms on low-key nights, and it still tastes fantastic.

Variation: I like adding a soft-boiled egg on top for extra protein and creaminess—it feels like a restaurant-style touch at home.
Vegetarian version: Swap chicken broth for vegetable broth and leave out the chicken—you’ll still get a super flavorful soup with miso and mushrooms.
Seasonal tweaks: Try kale instead of bok choy if you want a heartier green or toss in some corn for a subtle sweetness boost.

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

The image shows a black bowl filled with clear broth soup containing thin white noodles, bright orange carrot slices, green leafy vegetables, and pieces of mushrooms, with a pair of black chopsticks picking up some noodles and carrot from the soup. The bowl is placed on a white marbled surface with some chopped green vegetables scattered around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the chicken for juicy flavor

Start by heating a tablespoon of olive oil in your soup pot over medium-high heat. Adding the chicken thighs and browning them briefly—about 2 minutes per side—gives a lovely caramelized flavor. Don’t worry about cooking them through here; we just want that color and taste. Once browned, toss the chicken onto a plate and set aside.

Step 2: Sauté the veggies to build the base

In the same pot, add the remaining olive oil and sauté your onions and carrots for about 3 minutes until they soften and start to smell sweet. Then add the mushrooms, fresh grated ginger, and minced garlic. Cook everything together for another minute—this step wakes up the aromatics and starts layering in those rich flavors.

Step 3: Simmer the soup and shred the chicken

Return the chicken to the pot, then pour in the chicken broth, soy sauce, rice vinegar, Japanese rice wine (or sherry), and red chili paste. Bring everything to a soft boil, then lower the heat to a gentle simmer. Let it cook for about 10 minutes until the chicken is tender enough to shred easily. Use tongs to remove chicken pieces, shred them with forks, and set aside. Keep simmering the broth if you want the mushrooms even softer.

Step 4: Mix miso paste without cooking

Miso paste can get gritty if boiled, so here’s the trick: scoop it into a medium bowl, ladle in some hot broth from your pot, and whisk until completely smooth and dissolved. Set this mixture aside until just before serving.

Step 5: Add noodles, peppers, greens, and chicken

Drop the rice noodles and chopped bell peppers into the soup, letting them simmer for 2 minutes. Then turn off the heat, add the baby bok choy, shredded chicken, and the miso mixture. Cover the pot and let everything rest for about 1-2 minutes—this is when the noodles come to al dente perfection and the greens wilt just right.

Top Tip

I’ve tried making miso soup countless ways, and the main trick I’ve learned is how to handle the miso paste properly so it stays smooth and flavorful without bitterness or grit.

Whisk Miso Separately: Dissolve your miso in a small bowl with some hot broth instead of adding it directly to the pot. This keeps the soup’s texture silky and delicious.
Don’t Boil Miso: Boiling miso paste can kill its delicate flavors and creates a gritty texture. Always add it at the end with the heat off.
Use Thighs Over Breasts: Chicken thighs stay juicy through simmering and shredding, giving you tender bits in every bite.
Prep Noodles Carefully: Rice noodles can clump if not handled right—cutting them up slightly before adding or after cooking with kitchen shears helps prevent a tangled mess.

How to Serve Chicken Miso Soup with Noodles and Mushrooms Recipe

Garnishes

I usually top my bowls with freshly chopped green onions and a sprinkle of toasted sesame seeds for a little crunch and extra aroma. Sometimes I drizzle a few drops of toasted sesame oil, too, for that nutty finish. If you like a bit of zing, a few flakes of chili or a splash of sriracha work wonders.

Side Dishes

This soup pairs beautifully with a simple cucumber salad dressed with rice vinegar or classic steamed edamame sprinkled with flaky sea salt. If you want something more substantial, try serving it alongside some crispy vegetable tempura or steamed dumplings.

Creative Ways to Present

For special occasions, I like serving this Chicken Miso Soup with Noodles and Mushrooms Recipe in individual ceramic bowls with matching lids to keep it hot. Adding thinly sliced nori strips on top or edible flowers can make the presentation feel quite fancy. Plus, setting the table with chopsticks and small dipping bowls for soy sauce or chili oil makes the experience feel authentic and fun.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually enjoy them within 2 days. Keep the noodles in the soup—it actually softens further but I find they stay pleasantly tender. Separating the chicken isn't necessary unless you plan to freeze.

Freezing

I generally avoid freezing this soup with noodles because they tend to get mushy upon thawing. However, if you want to freeze, cook just the broth and chicken first and freeze separately. Add fresh noodles and greens when reheating.

Reheating

Reheat gently on the stovetop over low-medium heat until warmed through. If the soup seems too thick, just add a splash of broth or water to loosen it up. Toss in some fresh greens or herbs during reheating to bring back that bright flavor.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

You can use chicken breasts, but keep in mind they tend to dry out faster when simmered. Thighs remain juicier and more tender, especially when shredded in the soup.

Why shouldn’t I boil the miso paste in the soup?

Boiling miso paste can destroy its delicate flavors and cause the soup to taste bitter or gritty. It’s best to add miso dissolved in hot broth at the end with the heat off.

Can I make this soup vegetarian?

Yes! Just swap the chicken broth for vegetable broth and skip the chicken. Adding hearty mushrooms and miso paste gives plenty of savory flavor to make a delicious vegetarian soup.

How long will leftovers of this soup keep?

Stored in an airtight container in the fridge, this soup stays fresh and tasty for about 2-3 days. For best flavor and texture, consume within that window.

Final Thoughts

This Chicken Miso Soup with Noodles and Mushrooms Recipe is one of those dishes I return to over and over because it’s quick, flavorful, and feels like a little bowl of comfort every time. I hope you find it just as satisfying and easy to make as I do. Take your time with the miso and broth—those little details really elevate it beyond your average soup. Trust me, once you try it, it’ll become a staple in your recipe rotation!