Baby, it’s cold outside, and there’s nothing like a steaming bowl of chicken noodle soup to warm your heart, and your belly! Step out of the box this time with our easy, Asian-inspired Miso Chicken Noodle Soup that you’ll make for years to come. This soup is loaded with healthy veggies — shredded carrots, shiitake mushrooms, ginger, garlic, green onions, and baby bok choy — tender slices of chicken, nestled in a fragrant, mildly spicy miso broth and topped with a runny egg. We used vermicelli rice noodles for this soup, but you can substitute with ramen or soba noodles. It’s all good! The chicken literally cooks in minutes so drop the pieces in right before you’re ready to serve. You’ll need both chopsticks and a big spoon for this hearty, warming chicken noodle soup! Get in ‘mah belly!
This warming Miso Chicken Noodle Soup has everything good nestled together in a bowl.
Sauté the veggies in a stock pot until tender before adding in the broth.
Slice the chicken breasts thinly. Throw them into the soup as the final step. The chicken will cook quickly and stay very tender.
Add in the baby bok choy when you add the chicken. You don’t want to overcook it!
Assemble the soup in this order: noodles on the bottom, pour broth over the noodles, make sure you get lots of chicken and veggies, garnish with fresh cilantro and a soft-boiled egg. Use both chopsticks and a spoon!
- 2 tablespoons canola oil
- 4 cloves garlic, minced
- 12 shiitake mushrooms, cleaned and trimmed
- 3 green onions, thinly sliced (green and white parts)
- 1 tablespoon fresh ginger, grated
- 4 ounces vermicelli rice noodles
- 6 cups low-sodium chicken stock
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons white or yellow miso
- 1 tablespoon sambal oelek
- 4 heads baby bok choy, trimmed and chopped into pieces
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 eggs, soft boiled, sliced in half
- 1 small bunch fresh cilantro, for garnish
- In a large Dutch oven or stock pot, heat the canola oil over medium-high heat. Add in garlic, mushrooms, green onions, and ginger. Sauté for about 3-4 minutes, until fragrant.
- Meanwhile, fill a medium stock pot with water and bring to a boil. Add in the rice noodles, lower heat to medium and boil according to directions, around 5 minutes, until al dente. Drain in a colander under cold water, and set aside.
- Add the chicken stock to the sautéed veggies and bring to a boil. Lower the heat to simmer and add in the soy sauce, miso and sambal oelek. Stir until miso is dissolved into the broth. Simmer for 10 minutes. Just before ready to serve, drop in the baby bok choy and slices of chicken. Stir until chicken is just cooked through, about 4-5 minutes. (Do not overcook!)
- To serve, add some rice noodles at the bottom of the soup bowl and ladle the soup stock on top. Garnish the soup with sliced eggs and fresh cilantro.
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It’s purple pandemonium over here with these gorgeous purple-hued veggies! We’ve roasted up a variety of purple potatoes along with purple cauliflower, tossed in some carrots, onions, garlic, and fennel, to make this hearty, healthy soup for fall. Purple cauliflower is definitely in season so you can usually find it at your local grocery store. Purple potatoes (we used sweet and regular purple) are always available, no problem there! This soup will definitely warm your belly! And, on a very healthy note, these purple beauties contain high antioxidant levels which is good for fighting cancer, heart disease, inflammation, and scores of other potential ailments in our bodies. Eat your purple, peeps!
Hearty, healthy and belly-warming, this Purple Potato and Cauliflower Soup is perfect to serve on a chilly fall night!
Gorgeous hues from this variety of purple potatoes gives this soup its beautiful color! They’re high in antioxidants which fights cancer, heart disease, and other ailments.
Roast up these purple veggies at 400 degrees for 30 minutes until lightly caramelized.
Use your immersion blender or regular blender and pulse until well-blended. Make it chunky if you’d like!
This potato and cauliflower soup is purple perfection in a bowl! Swirl in some sour cream or creme fraiche and top with a few sprigs of fresh cilantro.
- 1 head purple cauliflower, cut into florets
- 5 cups purple potatoes (variety of sweet and regular), cut into 1-inch pieces
- Coconut oil or canola oil spray
- Salt & pepper
- 1 tablespoon virgin coconut oil
- 1 medium onion, chopped
- 1 fennel bulb, chopped
- 6 garlic cloves, minced
- 2 large purple or orange carrots, peeled and chopped
- 6 cups chicken or vegetable broth
- Salt & pepper
- Sour cream or crème fraiche
- Sprigs of cilantro for garnish
- Preheat oven to 400 degrees. Arrange the cauliflower and potatoes on a large baking sheet. Spray with coconut oil spray and sprinkle with salt & pepper. Toss thoroughly to coat. Roast in oven for 30 minutes, tossing half way through, until slightly caramelized.
- Meanwhile, heat coconut oil in a heavy dutch oven or pot over medium-high heat. Sauté onions and garlic until translucent. Add in fennel and carrots and sauté until tender. Stir in the broth and the roasted cauliflower and potatoes. Bring to a boil, and lower to simmer, cover and cook for 15 minutes until veggies are fork-tender. Remove from stove.
- Using an immersion blender or regular blender, blend until creamy (you can leave chunky if preferred). Season with salt & pepper. Serve soup in bowls swirled with sour cream or crème fraiche. Garnish with a few sprigs of cilantro.
If you liked this recipe, try our Easy Spiced Pumpkin Coconut Soup