Chicken miso noodle soup

Prep 15 min
Plus Cooking time: 10 minutes
Makes 6 Servings



500 g
ground chicken
carrot, grated
1/2 cup
miso paste, preferably white
2 tsp
fresh ginger, finely grated
1 tbsp
2 200-g pkgs
1/2 cup
chopped cilantro


  • BRING 4 cups water to a boil in a pot over medium-high. Stir chicken with carrot, 1 tbsp miso paste, ginger, garlic powder and cornstarch until combined. Roll into 3 logs about 1 in. thick. Cut into 1-in. pieces. Pat each piece into meatball shape, then drop into boiling water. Add udon. Reduce heat to gentle boil and cook until meatballs are cooked through, about 5 min.
  • PLACE remaining miso in a small bowl and whisk in a ladleful of boiling soup. Remove pot from heat and stir in miso mixture and cilantro.

Shopping Tip:

Udon are thick white noodles made from wheat flour that are used in Japanese cooking. Look for them in the Asian section of the supermarket. Or use 200 g medium rice noodles instead – just soak them in hot water for 5 min before adding to the soup.

Prep Tip:

We rolled the meatball mixture into a log and cut it instead of just rolling into balls, because we found this method was much faster.


Calories 391
Protein 20 g
Carbohydrates 47 g
Fat 12 g
Fibre 2 g
Sodium 1308 mg

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Photo credit: Chicken miso noodle soup</br>Photo by George Whiteside

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