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–+ servings
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
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian-Inspired
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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