Miso Chicken Noodle Bowl
Delicious earthy broth, soba noodles, chicken and tofu – it’s like a hug in a bowl. This miso chicken noodle bowl is one of my favorite dishes so far, and it’s so easy to make. I was inspired by a vegetarian dish I saw similar to this, but I’m obsessed with skin on chicken thighs atm so I adjusted it and it did not disappoint. This feels like a really gentle meal to digest, especially when I’m feeling hormonal and need something easy and warm to cook and eat. There are also so many ways to adjust this recipe if things are not to your liking (see notes) which makes it just a crowd pleaser! I hope you like it!
Notes
I know it’s summer in the Northern hemisphere, and the look of this hot broth is probably making you sweat, but I personally can eat this all year round! I love the simplicity of it, plus the fact that is has so many nutrients in one dish, with the chicken, tofu, spinach etc. I have a few notes below if you want to get the best out of your ingredients – but in general my rule is go for organic on everything you can, especially if you live in the states. And when it comes to meat – pasture raised is best!
Spinach – try to get organic spinach so you’re not fighting all the pesticides america loves to spray on their food. If you can’t, wash it with baking soda – it effectively removes most surface pesticides from fruit and veg. Its alkaline properties degrade and break down many pesticide molecules far better than plain water. Allow 10-15 mins of soaking!
Make this vegetarian – if you’d like to make this vegetarian, substitute the the chicken stock for veggie stock, and use shitake mushrooms instead of chicken. It’ll still be delicious and offer plenty of protein with the tofu!
Soba Noodles – Soba is a traditional Japanese noodle made from buckwheat flour, known for its earthy flavor. It’s a staple in Japanese cuisine, enjoyed for its nutritional value and distinct texture. Not only are soba noodles delicious, they are also gluten-free, though many commercial noodles mix in wheat flour for elasticity, so look for 100% buckwheat soba for a gluten-free diet. If you’re not a fan of soba noodles, rice or egg noodles will work really well in this dish too. The soba noodle brand I like is Hakubaku and their products are pretty easy to find in various supermarkets!
Chicken – I love skin on/bone in chicken thighs, but it does make more work when you’re cutting it up to eat. Plus, not everyone likes the fat that comes with the skin. You can just as easily use chicken thighs with skin/bone removed (similar cooking method to the recipe) or, if you want a slimmer choice, chicken breasts. With any meat in the US, I won’t buy it unless it’s at the very least organic, but pasture raised is best (it’s just dam expensive and not always available). If you’re not into chicken, pork or beef will be delicious here!
If you’re into these gentle/brothy foods, I think you’ll really like this bone broth soup too!
What You’ll Need
- 1 pack soba noodles (9.5oz pack)
- 1 pack 12 oz extra firm tofu, cubed
- 4-5 cups organic chicken stock
- 2 tbsp soy sauce
- 2 tbsp miso paste
- 3-4 sprigs spring onion, chopped
- 1/4 cup sesame oil
- 4 x chicken thighs, bone in
- 4 small handfuls baby spinach (washed, roughly chopped)
- sesame seeds (black or white)
- 2-3 tbsp olive oil
- Salt and pepper
- 1/2 tsp paprika
Miso Chicken Noodle Bowl
- Total Time: 40
- Yield: 4 1x
Description
Steamy chicken stock broth with miso paste and sesame oil, with soba noodles, tofu, grilled chicken thigh, spinach and spring onions
Ingredients
- 1 pack soba noodles (9.5oz pack)
- 1 pack 12 oz extra firm tofu, cubed
- 4–5 cups organic chicken stock
- 2 tbsp soy sauce
- 2 tbsp miso paste
- 3–4 sprigs spring onion, chopped
- 1/4 cup sesame oil
- 4 x chicken thighs, bone in
- 4 small handfuls baby spinach (washed, roughly chopped)
- sesame seeds (black or white)
- 2–3 tbsp olive oil
- Salt and pepper
- 1/2 tsp paprika
Instructions
- Set your oven to 365 deg F. Prepare your chicken by marinating the thighs in a large bowl with paprika, salt and pepper, and dash of olive oil. Bring a large ovenproof skillet to high heat and add a generous dash of olive. Once very hot, add your chicken thighs skin down and fry for 7-8 mins, flipping once golden brown, then turning off the heat. Carefully cover the hot pan with aluminum and using oven gloves, place it in the oven to continue cooking for 6-7 mins. Once cooked, remove from the oven, and set aside. Leave the aluminum on to let the juices form.
- While the chicken is in the oven, place a medium size pot on a medium/low heat. Add the chicken stock, miso paste, and a dash of salt. Once the stock is hot, add the spinach and let it wilt for a minute or two, then remove from the stovetop before it hits boiling point. Add the sesame oil and set aside.
- While the chicken cooks and the broth warms, cook the soba noodles according to packet instructions (it only takes a few minutes), prepare the spinach, chop the spring onion, and drain the cubed tofu.
- Remove your chicken from the pan, dissect from the bone and slice into thin pieces. Add any juices from the pan into your broth, giving it a final stir.
- In 4 large shallow bowls, portion out your tofu, chicken and soba noodles. Add the broth, portioning out the spinach at the end. Top with spring onions, sesame seeds, and if you like, chilli flakes. Enoy!
- Method: Stovetop
- Cuisine: Asian
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