Chicken Noodle Miso Soup

For the full experience, make this recipe with the Drop Recipes app.

recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Who doesn’t love a warming bowl of Chicken Noodle Soup? Miso paste gives this comforting favorite a Japanese umami upgrade — and it’s ready in just 12 minutes. This is the perfect opportunity for using up leftover roast chicken. Go for baby pak choi if you can as it is more tender. For larger pak choi, cut the stems into wide strips and the leaves into finer strips.

recipe updated Oct 8, 2019


  • Chicken stock icon
    Chicken stock
    900ml (3¾ cups)
  • Ginger icon
    2 tsp (about 4g)
  • Green onion icon
    Green onion
    x 4 (about 60g)
  • Carrot icon
    x 1 (about 50g)
  • Bok choy icon
    Bok choy
    x 4 (about 500g)
  • Chicken breast icon
    Chicken breast
    x 1¾ (about 200g)
  • Miso paste icon
    Miso paste
    2 tbsp (about 35g)
  • Egg noodles icon
    Egg noodles
    1¼ cups (about 300g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large saucepan

Step preview

  1. Add chicken stock, miso paste and ginger to a clean large saucepan
  2. Heat until just boiling
  3. Simmer - approx 2 min
  4. Add green onion, carrot, bok choy and chicken breast to the large saucepan
  5. Simmer - approx 3 min
  6. Add egg noodles to the large saucepan
  7. Cook until heated through while stirring occasionally - approx 2 min
  8. Serve immediately
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.