Japanese Chicken Noodle Soup

Japanese Chicken Noodle Soup

1 Review
From: EatingWell Magazine, Soup Cookbook

This healthy, Japanese-inspired chicken noodle soup recipe is made with udon noodles and gets a hit of umami flavor from a swirl of miso at the end. To make the miso easier to stir into the soup, combine a little bit of the hot broth with the thick miso to thin it before adding to the rest of the soup.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 large cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 8 cups low-sodium chicken broth
  • 2 pounds bone-in chicken breasts, skin removed
  • 3 cups sliced green cabbage
  • 2 cups sliced shiitake or enoki mushrooms
  • 2 cups julienned carrots
  • 1¼ teaspoons salt
  • ½ teaspoon ground pepper
  • 3 cups cooked udon noodles or whole-wheat spaghetti
  • 2 tablespoons white miso (see Tip)


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  1. Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add ginger; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
  2. Meanwhile, add cabbage, mushrooms and carrots to the pot; return to a simmer. Cook until vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in miso.
  • Tip: Miso is a fermented soybean paste that adds flavor to dishes like soups and sauces. It is available in different colors; in general, the lighter the color, the milder the flavor. Look for miso alongside refrigerated tofu. It keeps in the refrigerator for at least a year.
  • To make ahead: Cover and refrigerate, without the noodles and miso, for up to 3 days. To serve, stir in noodles and reheat, then stir in miso.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 242 calories; 7 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 24 g protein; 25 mcg folate; 45 mg cholesterol; 5 g sugars; 5,384 IU vitamin A; 13 mg vitamin C; 46 mg calcium; 2 mg iron; 787 mg sodium; 608 mg potassium
  • Nutrition Bonus: Vitamin A (108% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1½ vegetable, ½ fat, ½ starch

Reviews 1

September 12, 2015
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By: jenniferpulka
Fairly easy to prep and cook This was a fairly easy meal to prep and cook. Instead of pre-cooking the noodles, I just threw them in with the veggies, which saved time and made for one less pot to wash. The only thing I would do different is add more broth. It wasn't brothy enough for me. I plan on making this a regular in my meal rotation come the fall and winter. Pros: Tasty, comforting, savory Cons: Not enough broth
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