This miso chicken noodle soup is warm, nourishing, and loaded with vegetables — the kind of bowl that feels soothing on chilly or tiring days. The mushrooms, garlic, and ginger give the broth a deep, earthy aroma, while tender chicken and whole-wheat noodles add comforting heartiness. A splash of miso paste brings depth and subtle savory balance, turning a simple soup into a cozy, wholesome meal that helps soothe and refresh.
Ingredients
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- 320 g celery, sliced into 2 cm pieces
- 320 g shiitake mushrooms, roughly sliced
- 4 garlic cloves, crushed and left for 10 minutes
- 2.5 cm piece ginger, minced
- 500 g chicken legs (skin and fat removed)
- 320 g carrots, roughly chopped
- 2–3 tablespoons miso paste (to taste)
- 1.5 liters water
- 100 g whole-wheat noodles
- 250 g broccoli, roughly chopped
- Salt and pepper, to taste
- Optional toppings: sliced spring onions, red chilli
Recipe Info
- Prep Time: 10 minutes
- Cook Time: about 55 minutes
- Total Time: ~1 hour 5 minutes
- Servings: 4 bowls
- Cuisine: Asian-inspired / Comfort Soup
- Course: Main Course / Soup
Instructions
- Heat the olive oil in a large heavy pot over medium heat. Add the sliced onion and celery and cook for about 5 minutes until they begin to soften.
- Add the mushrooms and cook for another 3 minutes until they soften and release moisture.
- Stir in the crushed garlic, minced ginger, and chicken legs; cook for a few minutes until the chicken begins to brown slightly.
- Add the chopped carrots, miso paste, a pinch of salt and pepper, and pour in 1.5 liters of water. Bring to a boil, then reduce heat to simmer, cover, and cook for 20–30 minutes until the chicken is fully cooked through.
- Remove the chicken legs, shred the meat, and discard the bones. Return shredded meat to the pot.
- Add the broccoli and whole-wheat noodles to the pot. Simmer 4–5 minutes more until noodles soften and broccoli is tender but still bright.
- Taste and adjust seasoning with salt or pepper. Ladle into bowls and top with sliced spring onions and red chilli if desired. Serve hot.
Tips & Variations
- Use chicken thighs instead of legs if you prefer — adjust simmering time to ensure they’re cooked through.
- Swap whole-wheat noodles for rice noodles or soba if you prefer gluten-free / lighter texture.
- Add extra veggies like spinach, bok choy, or zucchini near the end for more texture and nutrients.
- If you like more depth, stir in a splash of soy sauce or a teaspoon of sesame oil before serving.
- For quicker prep: use pre-shredded chicken or leftover cooked chicken — add it in the final 5 min to warm through.
Approximate Nutrition (per serving)
- Calories: ~425 kcal
- Protein: ~32 g
- Fat: ~15 g
- Carbohydrates: ~35 g
- Fiber: ~12 g
- Sugars: ~4–6 g (natural from veggies)
- Sodium: depends on miso & added salt
Ingredients
Method
- Heat the olive oil in a large heavy pot over medium heat. Add the sliced onion and celery and cook for about 5 minutes until they begin to soften.
- Add the mushrooms and cook for another 3 minutes until they soften and release moisture.
- Stir in the crushed garlic, minced ginger, and chicken legs; cook for a few minutes until the chicken begins to brown slightly.
- Add the chopped carrots, miso paste, a pinch of salt and pepper, and pour in 1.5 liters of water. Bring to a boil, then reduce heat to simmer, cover, and cook for 20–30 minutes until the chicken is fully cooked through.
- Remove the chicken legs, shred the meat, and discard the bones. Return shredded meat to the pot.
- Add the broccoli and whole-wheat noodles to the pot. Simmer 4–5 minutes more until noodles soften and broccoli is tender but still bright.
- Taste and adjust seasoning with salt or pepper. Ladle into bowls and top with sliced spring onions and red chilli if desired. Serve hot.
Notes
- Protein: ~32 g
- Fat: ~15 g
- Carbohydrates: ~35 g
- Fiber: ~12 g
- Sugars: ~4–6 g (natural from veggies)
- Sodium: depends on miso & added salt
FAQs
Can I use chicken breast instead of legs?
Yes — but cook until fully done, and reduce simmering time since breasts cook faster and can dry out if overcooked.
Can I make this soup ahead and reheat?
Yes — store cooled soup in the fridge up to 2 days. Reheat gently on the stove. If noodles absorb too much liquid, add a splash of water or broth when reheating.
Is this soup gluten-free?
It could be, if you substitute whole-wheat noodles with a gluten-free noodle variant and use gluten-free miso or substitute with a gluten-free broth base.
Can I freeze leftovers?
You can freeze the broth and shredded chicken (without noodles or broccoli) for up to 2–3 months. Add fresh noodles and vegetables when reheating for best texture.
