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