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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Still feeling stuffed like a glutton from your Thanksgiving feast? Here’s a healthy, easy recipe to help shrink the Thanksgiving bloat! These Grilled Flank Steak Lettuce Cups are a cinch to make and assemble. The marinade for the flank steak is super flavorful, and the fixins’ add the texture (shredded carrots, sliced cucumbers, bean sprouts, and cilantro). The lettuce cups are topped with a drizzle of Nuoc Cham, an awesome Vietnamese dipping sauce, that will tingle your tastebuds. More please!
These Grilled Flank Steak Lettuce Cups are incredibly flavorful and oh, so healthy!
Choose a nice cut of steak and marinate the flank steak with our special marinade in the fridge for 1-2 hours.
Grilled to perfection! You can use a grill pan or take it outside on the BBQ grill!
The flank steak grills to the perfect temperature — so tender! Let it rest for 10 minutes on a cutting board before slicing and adding to the lettuce cups.
The toppings for the lettuce cups — thinly sliced cucumbers, shredded carrots, and bean sprouts.
Assemble the Grilled Flank Steak Lettuce Cups with a butter lettuce leaf. Top with our Nuoc Cham drizzling sauce!
Nuoc Cham is a Vietnamese dipping sauce that can be used for many purposes, including the drizzle for these Grilled Flank Steak Lettuce Cups!
- ¼ cup reduced sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons rice wine
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon sambal oelek
- 3 garlic cloves, minced
- 3 scallions, chopped or sliced
- 1 ½ to 2 pounds flank steak, cleaned of fat
- Cooking spray
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup thinly sliced cucumbers
- ¼ fresh cilantro leaves
- 1 head butter lettuce, separated into leaves
- Nuoc cham dipping sauce
- Black and white sesame seeds
- To make the marinade: In a small mixing bowl, whisk together the soy sauce, rice vinegar, rice wine, sesame oil, borown sugar, sambal oelek, garlic, and scallions.
- Place the flank steak in a large glass baking dish, or plastic sealable baggie. Pour the marinade over the flank steak and let marinate for 1-2 hours in the refrigerator. Remove from refrigerator and let it get to room temperature, about 15 minutes.
- Using an outdoor grill, or grill pan, coat with cooking spray over medium-high heat. Grill the steak for about 6 minutes each side, or until cooking to medium. Remove to cutting board and let rest 10 minutes. Slice the meat across the grain.
- To make the lettuce cups: Place a few pieces of steak into the lettuce leaf and top with carrots, bean sprouts, cucumbers, and cilantro. Drizzle with nuoc cham dipping sauce and sprinkle with sesame seeds.
- Click here for the Nuoc Cham dipping sauce recipe.
If you liked this recipe, try our Vietnamese Grilled Pork Tenderloin Skewers