Description
This Miso Chicken Noodle Soup is a comforting and flavorful bowl of goodness featuring tender seared chicken thighs, umami-rich white miso, thin brown rice noodles, and a medley of fresh vegetables and seaweed. With a delicate balance of ginger, garlic, and optional jalapeño heat, this broth-based soup is perfect for a nourishing meal on cooler days or whenever you crave a warm, satisfying dish.
Ingredients
Chicken and Seasonings
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
Vegetables and Aromatics
- 1 cup halved and thinly sliced yellow onions (from about 1/2 medium onion)
- 1/2 jalapeño pepper, thinly sliced (optional)
- 4 garlic cloves, very thinly sliced
- 2 cups thinly sliced shiitake mushrooms (from 4 to 5 mushrooms)
- 2 teaspoons freshly grated ginger
Broth and Flavorings
- 3 tablespoons white miso paste
- 2 tablespoons coconut aminos
- 6 cups low-sodium chicken broth
Finishing Touches
- 3/4 cup thinly sliced green onion (from about 3 onions)
- 2 (0.16-ounce) packages roasted seaweed snacks, thinly sliced
- 4 ounces thin brown rice noodles
- Chili oil or sriracha, optional for serving
Instructions
- Boil Water: Bring a large pot of water to a boil for cooking the noodles later.
- Season Chicken: Season both sides of the chicken thighs with kosher salt and freshly ground black pepper evenly.
- Sear Chicken: Heat avocado oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear until golden brown on each side, about 3 minutes per side. The chicken does not need to be fully cooked at this stage. Once seared, transfer the chicken to a plate and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the halved and sliced yellow onions, optional jalapeño slices, and thinly sliced garlic to the pot. Sauté while stirring until the onions become tender, about 2 minutes. Then add the thinly sliced shiitake mushrooms and cook for an additional 2 minutes until softened.
- Add Flavorings: Stir in the freshly grated ginger, white miso paste, coconut aminos, and 1/2 cup of the chicken broth. Cook and stir for 1 to 2 minutes until the miso is fully incorporated into the mixture.
- Simmer Soup: Gradually pour in the remaining 5½ cups of chicken broth while stirring constantly. Bring the mixture to a boil, then reduce heat to a gentle simmer over medium-low. Nestle the seared chicken thighs along with any juices back into the pot. Cover and simmer lightly for about 10 minutes, or until the chicken is fully cooked through and tender.
- Shred Chicken: Use tongs to transfer the cooked chicken to a cutting board. Shred the meat or slice it into thin strips, then return it to the soup pot.
- Add Green Onion and Seaweed: Stir in the thinly sliced green onions and roasted seaweed snacks. Taste the broth and adjust seasoning if necessary. Remove from heat and cover to keep warm.
- Cook Noodles: Meanwhile, add the thin brown rice noodles to the boiling water prepared earlier and cook according to the package instructions until tender.
- Drain and Rinse Noodles: Drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking.
- Serve: Divide the cooked noodles among four bowls. Ladle the hot miso chicken soup with shredded chicken and vegetables over the noodles. Drizzle with chili oil or sriracha if desired for added heat and flavor.
Notes
- For a spicier soup, include the jalapeño pepper as indicated; omit for a milder flavor.
- Make sure not to overcook the chicken when searing since it will continue to cook during simmering.
- Rice noodles are rinsed under cold water to keep them from becoming mushy and sticking together.
- Low-sodium chicken broth allows control over the soup’s saltiness; adjust salt to taste at the end if needed.
- Chili oil or sriracha adds a nice finishing heat but is optional based on preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
