Chicken miso noodle soup


( 15 ratings )

Preparation time:
15 minutes
Cooking time:
10 minutes
6 Servings
Chicken miso noodle soup recipe

Chicken miso noodle soup recipe
Photo by George Whiteside


  • 500 g ground chicken
  • carrot, grated
  • 1/2 cup miso paste, preferably white
  • 2 tsp finely grated fresh ginger
  • 1 tsp garlic powder
  • 1 tbsp cornstarch
  • 2 200g pkg udon noodles
  • 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.

Nutrition (per Serving)

20 g
47 g
12 g
1308 mg

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