Quick Facts:
Time: 25 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot + quick noodle boil • Diet: Dairy-free, can be gluten-free with GF stock & chili oil
Introduction
Chicken Noodle Soup doesn’t have to be heavy to be comforting. When your night calls for something soothing yet bright, this miso-ginger take brings deep savoriness, clean heat, and silky rice noodles in a light, steamy broth. The flavor skews delicate and aromatic: gentle umami from white miso, warmth from fresh ginger, and scallions that stay crisp-tender for freshness. Texture-wise, the contrast is irresistible—brothy and clear, with tender shreds of chicken and slippy noodles you can twirl with chopsticks or a fork. It’s ideal for weeknights, meal prep, or anyone craving a quick reset bowl that still feels special. If you’ve been wanting a step up from basic Noodle Soup Recipes—without extra work—this is your reliable, 25-minute plan.
Want another cozy bowl tonight? Explore more Chicken Noodle Soup recipes.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap noodles, greens, or aromatics based on what you have.
- Balanced flavor: clean miso umami, ginger warmth, scallion freshness.
- Great leftovers: broth keeps beautifully; reheat noodles separately.
Chicken Noodle Soup — Umami Miso & Ginger, Weeknight-Ready
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A light, soothing chicken noodle soup with a delicate miso-ginger broth, tender shredded chicken, and silky rice noodles. It’s bright, aromatic, and weeknight-easy—deep umami from white miso, warmth from fresh ginger, and crisp-tender scallions for freshness. Ready in 25 minutes and perfect for dairy-free diners, with an easy gluten-free swap.
Ingredients
6 cups low-sodium chicken stock
2 cups shredded cooked chicken (rotisserie or poached)
2–3 tbsp white miso paste
1½ tbsp freshly grated ginger (microplaned)
2 cloves garlic, thinly sliced
4 oz thin rice noodles
3 scallions, thinly sliced (white and green parts)
1 cup sliced mushrooms (optional: shiitake or cremini)
1–2 tsp soy sauce or tamari (to taste)
1–2 tsp rice vinegar or a squeeze of lime (to taste)
Chili oil (optional), to finish
Nori (seaweed) cut into thin strips, for garnish
Fine salt, to taste
Instructions
Prep aromatics: Slice garlic and scallions; microplane ginger.
Warm stock: Add chicken stock to a pot; bring to a gentle simmer.
Bloom aromatics: Stir in garlic and ginger; simmer lightly until fragrant (do not brown).
Miso slurry: In a bowl, whisk miso with a ladle of hot broth until smooth; return to pot.
Add chicken & mushrooms: Simmer 4–5 minutes until chicken is hot and mushrooms are tender.
Season: Add tamari/soy to taste; balance with rice vinegar or lime.
Cook noodles (parallel): Boil rice noodles per package; rinse cold to stop cooking.
Finish & serve: Off heat, stir in most scallions. Portion noodles into bowls, ladle soup over, and top with chili oil and nori.
Doneness cues: broth hot and fragrant; noodles tender-springy; chicken steamy throughout.
Notes
Must-haves: stock, chicken, miso, ginger, noodles, scallions.
Flexible adds: mushrooms, chili oil, nori, vinegar.
Pro tip: Use low-sodium stock; adjust salt at the end.
Substitutions: leftover turkey or tofu; spinach/bok choy/broccoli; rice vermicelli/udon/egg noodles (cook egg noodles separately).
Diet swaps: tamari for GF; tofu + veg stock for vegan; skip chili oil if sensitive.
Make-ahead: broth (through seasoning) keeps 3–4 days chilled; freeze up to 3 months (no noodles).
Storage: keep noodles separate from broth.
Reheat: gentle simmer; splash of water/stock; finish with lime.
Lighten: add more greens, fewer noodles.
Make creamy: whisk in tahini or a little evaporated milk off heat; or blend a bit of broth with tofu and stir in.
Toppings: toasted sesame seeds, crispy shallots, extra scallions/cilantro, lime zest, chili oil.
Pairings: steamed rice, quick cucumber salad, roasted broccoli; crisp white wine or sparkling water with lime.
Scaling: double everything; add miso to taste; use a wider pot for gentle simmering.
Troubleshooting:
Too salty → add water/stock or a squeeze of lime.
Too bland → pinch of salt + splash of vinegar + more scallion greens.
Too watery → simmer 2–3 min; add a bit more miso.
Overcooked noodles → rinse cold; portion less; add fresh next time.
Chef tip: Stir miso into hot (not boiling) broth to keep flavor clean; season in stages. Cook noodles separately so the broth stays clear.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup recipes
- Method: One-pot + separate noodle boil
- Cuisine: Japanese-inspired
Ingredients
- 6 cups low-sodium chicken stock
- 2 cups shredded cooked chicken (rotisserie or poached)
- 2–3 tbsp white miso paste
- 1½ tbsp freshly grated ginger (microplaned)
- 2 cloves garlic, thinly sliced
- 4 oz thin rice noodles
- 3 scallions, thinly sliced (white and green parts)
- 1 cup sliced mushrooms (optional: shiitake or cremini)
- 1–2 tsp soy sauce or tamari (to taste)
- 1–2 tsp rice vinegar or a squeeze of lime (to taste)
- Chili oil (optional), to finish
- Nori (seaweed) cut into thin strips, for garnish
- Fine salt, to taste
What each ingredient does:
- Chicken stock: clean base to showcase miso and ginger.
- Shredded chicken: protein and satisfying bite.
- White miso: gentle umami without dark color.
- Ginger: warming aroma; perks up mild broth.
- Garlic: savory backbone.
- Rice noodles: silky body that drinks the broth.
- Scallions: fresh snap and color.
- Mushrooms: extra savoriness and texture.
- Tamari/soy: adjustable salinity.
- Rice vinegar/lime: brightness.
- Chili oil: heat and glossy finish.
- Nori: oceanic umami accent.
Must-haves: stock, chicken, miso, ginger, noodles, scallions.
Flexible: mushrooms, chili oil, nori, vinegar.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: add minced shallot or a hit of white pepper.
- Protein: leftover turkey for Turkey Noodle Soup; tofu cubes for a meatless bowl.
- Veg: baby spinach, bok choy, or broccoli florets for Chicken And Broccoli Soup vibes.
- Starch/noodles: rice vermicelli, udon, or egg noodles for Egg Noodle Soup (cook egg noodles separately).
- Diet swaps: use tamari for GF; skip chili oil if sensitive; tofu + vegetable stock for vegan.
- Budget/time: rotisserie chicken, frozen sliced mushrooms, pre-sliced scallions.
Equipment Notes
- Required: 4–5 qt pot, fine mesh strainer (optional), tongs.
- Nice-to-have: ladle, kitchen shears for nori, chopsticks for serving.
- If using a 10-inch vs 12-inch pot, expect slightly different evaporation; keep heat at a gentle simmer and lid ajar.
Step-by-Step
- Prep the aromatics (2 min): Slice garlic and scallions; grate ginger. This keeps cook time tight.
- Warm the stock (3 min): Add chicken stock to the pot over medium heat; bring just to a gentle simmer to preserve a clear broth.
- Bloom aromatics (2 min): Stir in garlic and ginger; simmer lightly until fragrant—don’t brown.
- Whisk in miso (1 min): Ladle some hot broth into a bowl, whisk in miso until smooth, then return to the pot. This prevents clumps.
- Add chicken & mushrooms (4–5 min): Simmer until chicken is hot and mushrooms are tender.
- Season (1–2 min): Add tamari to taste; balance with a small splash of rice vinegar or lime.
- Cook noodles (5 min parallel): In a separate pot, boil rice noodles per package; rinse cold to stop cooking.
- Finish & serve (1 min): Off heat, stir in most scallions. Portion noodles into bowls, ladle hot soup over, top with chili oil and nori.
Doneness cues: broth hot and fragrant; noodles tender but springy; chicken steamy throughout.
Make-Ahead, Storage & Reheating
- Make-ahead: broth base (through Step 6) keeps 3–4 days chilled. Slice scallions and cut nori; store separately.
- Fridge: keep noodles and broth in separate containers; combine when serving.
- Freeze: broth (without noodles) up to 3 months. Add fresh noodles after thawing.
- Reheat: medium-low on the stove; add a splash of water or stock. Revive with a squeeze of lime.
How to Lighten / Make It Creamy
- Lighten: add more vegetables (bok choy, spinach) and reduce noodles slightly.
- Creamy: whisk in a spoon of tahini or a swirl of evaporated milk off heat; or blend ½ cup broth with tofu and stir back in. Temper dairy off heat to avoid curdling.
Toppings, Garnishes & Finishes
- Crunch: toasted sesame seeds, crispy shallots.
- Fresh: extra scallions, cilantro, lime zest.
- Tang/Heat: rice vinegar, chili oil, or red pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Steamed rice, quick cucumber salad with rice vinegar, or roasted broccoli. For drinks: sparkling water with lime or a crisp white like Sauvignon Blanc (if pairing wine).
Scaling the Recipe
Double all ingredients except miso at first—add miso to taste. Use a wider pot to maintain a gentle simmer and cool large batches quickly before refrigerating.
Nutrition & Dietary Notes
High-protein from chicken; light on fat. Naturally dairy-free; easily gluten-free with tamari and GF chili oil. Contains soy (miso).
Troubleshooting
- Too salty? Add hot water/stock or a squeeze of lime.
- Too bland? Pinch of salt plus a little vinegar and more scallion greens.
- Too watery? Simmer 2–3 minutes to reduce; add a bit more miso.
- Overcooked noodles? Rinse cold, portion less into bowls, and add fresh ones next time.
FAQs
Can I use frozen or precut ingredients? Yes—frozen mushrooms and precut scallions work well; adjust simmer time.
Best protein/veg swaps? Leftover turkey, tofu, or bok choy are great options.
How do I keep it from drying out? Store noodles separately; keep broth covered.
Dairy-free or gluten-free? It’s naturally DF; use tamari and GF chili oil for GF.
How long does it keep/freeze? Broth 3–4 days chilled; 3 months frozen (without noodles).
Variations
- Lemony Herb: Finish with lemon zest/juice and chopped dill/parsley.
- Spicy Chipotle: Stir in chipotle in adobo; balance with a touch of honey and lime.
- Creamy Parmesan: Add finely grated Parmesan and a splash of cream off heat.
Chef Notes / Test Kitchen Tips
Stir miso into hot broth off the boil so its flavor stays clean. Salt in small stages; miso and tamari add salinity quickly. Noodles drink broth—cook them separately for the best texture.
Conclusion
This bowl wins on busy nights: a bright, soothing broth, gentle heat from ginger, and just-right noodles—ready in 25 minutes. Store the broth and noodles separately so leftovers stay perfect. If you loved it, leave a rating and share your tweaks!
If this bowl hit the spot, you’ll love our full collection of soup recipes.
