Easy Chicken Noodle Soup (Miso-Ginger, One-Pot, 25 Minutes)

Quick Facts:
Time: 25 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot broth + separate noodle boil • Diet: Dairy-free, GF-friendly

Introduction

Chicken Noodle Soup is often rich and heavy—but this version is light, clear, and packed with umami from white miso and brightness from fresh ginger. The broth tastes savory and clean, with silky rice noodles and tender chicken you can spoon up in every bite. It’s perfect for family dinners, speedy lunches, or when you want Chicken Pasta Soup comfort without the weight. If you keep stock, miso, and noodles on hand, this becomes a dependable weeknight staple that feels like a warm hug and comes together fast.

If this is your vibe, you’ll also like our Chicken Noodle Soups.

Why You’ll Love It

• Weeknight-easy: 10-minute prep; simple timing.
• Flexible: use rice noodles, udon, or thin egg noodles.
• Balanced flavor: umami + ginger heat + scallion freshness.
• Great leftovers: broth reheats beautifully; add fresh noodles.

Amanda Patel

Easy Chicken Noodle Soup (Miso-Ginger, One-Pot, 25 Minutes)

This light, umami-rich chicken noodle soup combines white miso, ginger, and rice noodles in a fragrant broth that’s comforting yet clear—not heavy. Perfect for weeknights or whenever you need cozy nourishment in just 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: Asian-Inspired

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 6 cups low-sodium chicken stock
• 2 cups cooked shredded chicken
• 3 tbsp white miso paste (or to taste)
• 1 tbsp fresh grated ginger
• 2 cloves garlic, thinly sliced
• 4 oz thin rice noodles (or vermicelli)
• 3 scallions, sliced
• 1 cup thinly sliced mushrooms (optional)
• 1 tsp sesame oil (optional)
• 1–2 tsp tamari or soy sauce, to taste
• 1–2 tsp rice vinegar or lemon juice, to taste
• chili oil (optional), nori strips for garnish, salt to taste

Equipment

• medium pot (4–5 qt) for broth simmering
• small pot for boiling noodles
• ladle for broth and miso whisking
• Small bowl to whisk miso with broth

Method

 

1. Add chicken stock to a medium pot and bring to a gentle simmer.
2. Add grated ginger and sliced garlic; simmer 2–3 minutes until fragrant, but not browned.
3. In a small bowl, whisk miso with a ladle of hot broth until smooth. Return to the pot and stir to combine. Keep broth below a boil.
4. Add shredded chicken and mushrooms (if using); simmer 4–5 minutes until heated through and tender.
5. Taste and season with tamari and vinegar or lemon juice for brightness.
6. Boil rice noodles separately according to package; drain and rinse under cold water to stop cooking.
7. Remove soup from heat. Stir in most of the scallions and sesame oil if using.
8. Divide noodles into bowls. Ladle hot soup over noodles and garnish with remaining scallions, nori, and chili oil if desired.

Nutrition

Calories: 310kcalCarbohydrates: 28gProtein: 26gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 860mgPotassium: 480mgFiber: 2gSugar: 2gVitamin A: 310IUVitamin C: 6mgCalcium: 40mgIron: 1.3mg

Notes

Make the broth base ahead and store it separately from the noodles for best texture. Customize with mushrooms, baby spinach, or a squeeze of lemon. Add chili oil for a kick, or swirl in tahini for a creamy variation. Always whisk miso separately with hot broth to avoid clumps and preserve clarity.

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Ingredients

• 6 cups low-sodium chicken stock
• 2 cups cooked shredded chicken
• 3 tbsp white miso paste (or to taste)
• 1 tbsp grated ginger
• 2 cloves garlic, thinly sliced
• 4 oz thin rice noodles (or vermicelli)
• 3 scallions, sliced
• 1 cup thinly sliced mushrooms (optional)
• 1 tsp sesame oil (optional)
• 1–2 tsp tamari/soy sauce, to taste
• 1–2 tsp rice vinegar or lemon juice, to taste
• Chili oil (optional), nori strips for garnish, salt to taste

What each ingredient does:
Stock—foundation; Chicken—protein and body; Miso—umami; Ginger—warmth; Garlic—depth; Noodles—comforting starch; Scallions—freshness; Mushrooms—extra savor; Tamari—salt control; Vinegar—brightness; Sesame oil—nutty aroma; Nori—finishing umami.

Pro tip: Whisk miso with a ladle of hot broth in a separate bowl, then return it—no clumps, no muddy broth.

Substitutions & Swaps

• Aromatics: shallot instead of garlic; add a star anise for a subtle twist.
• Protein: leftover turkey for a fast Turkey Noodle Soup; poached shrimp for a seafood spin.
• Noodles: udon for chew; thin egg noodles for classic Egg Noodle Soup (cook separately).
• Veg: baby bok choy, broccoli florets, or baby spinach for Chicken And Broccoli Soup energy.
• Diet tweaks: use tamari for GF; vegetable stock + tofu for vegan.
• Time savers: rotisserie chicken, bagged sliced mushrooms, pre-minced ginger.

Equipment Notes

Medium pot (4–5 qt) for broth; smaller pot for noodles; ladle and small bowl for miso whisking. A wide pot keeps simmer gentle and even. Rinse rice noodles after boiling to halt cooking.

Step-by-Step

1. Simmer broth: Add stock to pot; bring to a gentle simmer.
2. Flavor base: Add ginger and garlic; simmer 2–3 minutes until fragrant, not browned.
3. Miso in: Whisk miso with hot broth in a bowl; return to pot. Keep the broth below a boil for clean flavor.
4. Protein & veg: Add chicken and mushrooms; simmer 4–5 minutes until hot and tender.
5. Season: Taste; add tamari for salt and a small splash of rice vinegar or lemon for lift.
6. Noodles: Boil rice noodles separately; drain and rinse cold.
7. Finish: Off heat, stir in most scallions and a drop of sesame oil if using.
8. Serve: Portion noodles into bowls; ladle hot soup over. Garnish with remaining scallions, nori, and chili oil if you like.
   Cues: clear, aromatic broth; noodles bouncy; steam rising; chicken hot throughout.

Make-Ahead, Storage & Reheating

Make the broth base up to 2 days ahead; cool and refrigerate. Keep noodles separate. Broth keeps 3–4 days chilled, 3 months frozen (no noodles). Reheat gently; splash in a bit of water or stock and adjust acid/salt before serving.

Planning a cook-once, eat-twice week? Check out our batch-friendly soups.

How to Lighten / Make It Creamy

Lighten by using extra greens and fewer noodles, or add sliced mushrooms for bulk. For creamy, stir in a spoon of tahini, coconut milk, or evaporated milk off heat; temper to avoid curdling and keep the broth silky, not thick.

Toppings, Garnishes & Finishes

Crunch: toasted sesame seeds, fried shallots.
Fresh: cilantro, scallion greens, lemon zest.
Tang/Heat: extra vinegar or chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with crisp cucumber salad, steamed rice, or roasted carrots. Drinks: sparkling water with citrus; light, crisp whites if pairing wine.

Scaling the Recipe

To double, use a wider pot so the simmer stays gentle. Start with 4 tbsp miso, then add to taste. Cool large batches quickly in shallow containers before refrigerating.

Nutrition & Dietary Notes

High-protein, naturally dairy-free. Gluten-free if you use rice noodles, GF stock, and tamari. Contains soy from miso.

Troubleshooting

• Flat flavor: add salt to taste, then a small splash of vinegar or lemon; finish with scallions.
• Too salty: dilute with hot stock/water and add a squeeze of citrus.
• Muddy broth: keep heat gentle after adding miso; don’t boil hard.
• Soggy noodles: always cook separately and rinse; add to bowls just before serving.

FAQs

Can I use frozen chicken? Yes—thaw first or simmer cooked frozen shredded chicken directly to heat through.
Best veg swaps? Bok choy, spinach, broccoli, or thin carrot coins.
Dairy-free or gluten-free? It’s DF; for GF use rice noodles, GF stock, and tamari.
How long does it keep? Broth 3–4 days; noodles 2 days (rinse and oil lightly).
Can I add eggs? Yes—soft-boiled halves on top or drizzle a beaten egg into gently simmering broth.

Variations

• Lemony Herb: Finish with lemon and chopped parsley/dill.
• Spicy Chipotle: Stir in minced chipotle and a squeeze of lime; add honey to balance.
• Creamy Parmesan: Off heat, melt in Parmesan and a splash of cream.

Chef Notes / Test Kitchen Tips

Miso is salty—season gradually after it goes in. Keep the broth at a bare simmer once miso is added for a clean, delicate finish. Cooking noodles separately is the single step that preserves texture for both serving and leftovers.

Conclusion

This is your new weeknight Chicken Noodle Soup: light, fragrant, and ready in 25 minutes. Keep broth and noodles separate for the best leftovers, and finish each bowl with a swirl of chili oil if you want heat. If this becomes a favorite, leave a rating and share your spin!