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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.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.

  • 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 Facts

1 1/2 cups
242 calories; protein 24.3g; carbohydrates 20.2g; dietary fiber 3g; sugars 5g; fat 7.4g; saturated fat 1.5g; cholesterol 45.1mg; vitamin a iu 5384IU; vitamin c 13.3mg; folate 25.3mcg; calcium 45.8mg; iron 1.8mg; magnesium 38.5mg; potassium 607.9mg; sodium 787.3mg; thiamin 0.1mg.

2 1/2 lean protein, 1 1/2 vegetable, 1/2 fat, 1/2 starch