Save A savory miso-infused broth cradles chewy soba noodles, crisp bok choy, and sliced chicken. Topped with sesame seeds and soft-boiled eggs, each spoonful of these Healthy Miso Chicken Noodle Bowls bursts with warmth, spice, and umami goodness. This high-protein meal is the perfect fusion of comfort and nutrition, designed to satisfy and nourish.
Save This recipe transforms simple ingredients into a restaurant-quality experience right in your own kitchen. Whether you are looking for a post-workout meal or a cozy dinner, these bowls deliver a perfect balance of textures and deep, savory flavors.
Ingredients
- Chicken & Marinade: 1 pound boneless, skinless chicken thighs or breasts, 1 tablespoon white miso paste, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon grated fresh ginger, 1 clove garlic, minced, 1 teaspoon toasted sesame oil.
- Noodles: 6 ounces soba noodles or whole wheat spaghetti.
- Broth & Vegetables: 4 cups low-sodium chicken broth, 1 cup water, 1 tablespoon white miso paste, 1 cup shiitake mushrooms, sliced, 1 medium carrot, julienned, 2 cups baby bok choy, trimmed and halved, ½ cup snow peas, ends trimmed, 2 cups baby spinach or kale.
- Toppings: 2 soft-boiled eggs, halved (optional), 2 scallions, thinly sliced, 1 teaspoon toasted sesame seeds, 1 tablespoon chopped fresh cilantro or parsley, 1 sheet nori, cut into thin strips (optional), Chili oil or Sriracha, for serving (optional).
Instructions
- Step 1
- In a shallow bowl, whisk together 1 tablespoon miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil until smooth.
- Step 2
- Add the chicken, turning to coat evenly. Cover and refrigerate for at least 30 minutes (up to 8 hours).
- Step 3
- Bring a large pot of water to a boil. Cook soba noodles according to package directions until just al dente. Drain, rinse under cold water, and toss with a few drops of sesame oil to prevent sticking.
- Step 4
- While the noodles cook, heat a grill pan or skillet over medium-high heat. Remove excess marinade from the chicken and cook for 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Step 5
- Transfer chicken to a cutting board and let rest for 5 minutes before slicing into thin strips.
- Step 6
- In a clean soup pot, bring chicken broth and water to a gentle simmer. Whisk in the remaining 1 tablespoon miso paste until fully dissolved.
- Step 7
- Add mushrooms, carrots, bok choy, and snow peas. Simmer for 3–4 minutes until vegetables are just tender. Stir in spinach or kale and remove from heat.
- Step 8
- Divide the noodles between two bowls. Arrange sliced chicken on top and ladle hot broth and vegetables over the noodles.
- Step 9
- Top each bowl with soft-boiled egg halves, scallions, sesame seeds, cilantro, and nori strips. Drizzle with chili oil or Sriracha if desired.
- Step 10
- Serve immediately while hot for best flavor and texture.
Zusatztipps für die Zubereitung
Für die Zubereitung benötigen Sie ein Kochmesser und ein Schneidebrett, Rührschüsseln, einen Schneebesen, eine Grillpfanne oder Pfanne, einen großen Topf zum Kochen der Nudeln, einen Suppentopf und ein Sieb. Achten Sie darauf, das Hähnchen vor dem Schneiden 5 Minuten ruhen zu lassen, damit es saftig bleibt.
Varianten und Anpassungen
Um dieses Gericht vegetarisch zuzubereiten, tauschen Sie das Hähnchen gegen extra festen Tofu aus und verwenden Sie Gemüsebrühe. Für eine glutenfreie Variante verwenden Sie 100% Buchweizen-Soba oder glutenfreie Nudeln sowie Tamari anstelle der Sojasauce. Sie können auch anderes Gemüse wie Brokkoli, Edamame oder Zuckererbsen verwenden.
Serviervorschläge
Servieren Sie die Bowls sofort, während sie heiß sind. Jede Portion enthält ca. 800 Kalorien, 58g Protein, 90g Kohlenhydrate und 19g Fett. Achten Sie auf Allergene wie Soja (Miso, Sojasauce), Weizen (Nudeln) und Eier (Toppings). Für eine schärfere Note können Sie Sriracha oder Chili-Öl am Tisch hinzufügen.
Save Enjoy this comforting and wholesome bowl as a complete meal that brings the vibrant flavors of Asian fusion cooking to your table in just over an hour.
Cooking Guide
- → Can I make this dish vegetarian?
Yes, easily! To adapt this meal for a vegetarian diet, simply swap the chicken thighs or breasts for firm or extra-firm tofu. Ensure you press the tofu well to remove excess moisture before marinating it in the miso blend. Additionally, use a high-quality vegetable broth instead of chicken broth for the soup base.
- → What kind of noodles work best?
Traditional soba noodles, made from buckwheat, offer a wonderful nutty flavor and chewy texture that pairs perfectly with the broth. If soba is unavailable, whole wheat spaghetti or other Asian-style wheat noodles can be used as a substitute. For a gluten-free option, look for 100% buckwheat soba or certified gluten-free noodles.
- → How should I store leftovers?
To prevent the noodles from becoming soggy, it's best to store the broth and vegetables separately from the cooked noodles and sliced chicken. Keep them in airtight containers in the refrigerator for up to 3-4 days. When reheating, gently warm the broth and vegetables, then combine with the noodles and chicken just before serving.
- → Can I add different vegetables?
Absolutely! This meal is highly adaptable. Feel free to incorporate other quick-cooking vegetables you enjoy, such as broccoli florets, edamame, snap peas, sliced bell peppers, or even Napa cabbage. Add them to the simmering broth for the last few minutes of cooking to ensure they remain crisp-tender.
- → What gives this meal its umami flavor?
The rich umami in this dish comes primarily from the miso paste and shiitake mushrooms. Miso, a fermented soybean paste, adds a deeply savory, complex flavor. Soy sauce also contributes umami. These ingredients combine with the chicken and broth to create a truly satisfying and full-bodied taste experience.