Chicken miso noodle soup



15 min


6 Servings

* PLUS Cooking time: 10 minutes
Chicken miso noodle soup

Chicken miso noodle soup
Photo by George Whiteside


  • 500 g ground chicken
  • 1 carrot , grated
  • 1/2 cup miso paste , preferably white
  • 2 tsp fresh ginger , finely grated
  • 1 tsp garlic powder
  • 1 tbsp cornstarch
  • 2 200-g pkgs udon noodles
  • 1/2 cup chopped cilantro , (optional)


  • 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 soup. 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.

Nutrition (per serving)

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

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:

If you have a mini ice cream scoop, use it to easily scoop meatball mixture straight into boiling soup. If you don’t have one, 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.