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Japanese Chicken Noodle Soup

  • 40 m
  • 1 h
EatingWell Test Kitchen
“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.”


    • 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)


  • 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.
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