White miso and soy sauce turn chicken stock into a savory, deeply comforting broth for noodles, tofu, and shredded chicken. Kimchi adds spice and acidity, while an optional pasteurized egg yolk melts into the hot soup for a silky finish.
THE RECIPE
Miso Chicken Noodle Soup
Prep15 min
Cook15 min
Total30 min
Serves4–6
Ingredients
Instructions
- Bring the chicken stock to a boil in a covered large pot over high heat.
- In a small bowl, whisk the miso paste with 1 tablespoon of the soy sauce and a ladleful of hot stock until smooth.
- Add the miso mixture to the pot along with the remaining soy sauce, sliced scallions, and tofu. Return the broth to a boil.
- Add the noodles and cook until just barely tender, 2 to 3 minutes.
- Stir in the shredded chicken and cook until the noodles are al dente and the chicken is hot, 2 to 3 minutes more.
- Ladle the soup into bowls while very hot. If using pasteurized egg yolks, add one to each bowl and stir it into the broth for a creamy texture.
- Top with kimchi and the reserved scallion greens, then serve immediately.
Tips and Storage
- Whisking the miso with a little hot stock first prevents clumps.
- Choose pasteurized egg yolks for the optional creamy finish, or omit them entirely.
- Noodles continue to absorb broth, so store cooked noodles separately if making the soup ahead.
- Refrigerate the broth, chicken, and tofu for up to 3 days; add kimchi and scallions when serving.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.