Spicy Miso Noodle Soup

All you need is 30 minutes to prepare this spicy miso noodle soup with chicken, fresh herbs, and fried eggs. This is the definition of a comfort meal done easily and right!

Watch how to make this

Ingredients

• Ground chicken: Ground chicken creates a flavorful foundation for the broth and adds substance to the dish.
• Thai chile: Introduces intense heat and spiciness to the soup. You can omit it for a milder version.
• Oyster sauce: Contributes a rich, umami flavor with a slight sweetness.
• Cremini mushrooms: Add an earthy, meaty texture and umami flavor to the soup.
• Thai chili jam: Introduces a concentrated sweet and spicy flavor. I used Mae Pranom Thai chili paste for the jam.
• White miso: Offers a fermented, slightly sweet, and savory base that creates the fundamental flavor of the soup.
• Mirin: Provides a subtle sweetness and helps to balance the savory and spicy elements of the soup.
• Baby bok choy: Added to provide a fresh, slightly crisp vegetable element. You can add other vegetables such as spinach, kale, or bell peppers.
• Flour noodles: You can use any flour noodle or substitute it with rice noodles.
• Fried eggs: Add richness and a creamy texture to the soup. The runny yolk can be mixed into the broth, creating an additional layer of flavor and making the dish more indulgent.

Substitutions and variations

• Protein: You can use ground pork, tofu, or a plant-based ground meat alternative as substitutes.
• Vegetarian: Replace the ground chicken with tofu, use vegetable broth instead of chicken broth, and substitute oyster sauce for vegetarian hoisin.
• Gluten-free: Use gluten-free noodles and tamari instead of soy sauce, and ensure the miso and oyster sauce are gluten-free.

Recipe

Print Recipe

5 from 1 vote

Spicy Miso Noodle Soup

Total Time30 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: Asian noodles

Servings: 2

Author: Christine Ma

Ingredients

• 1 tablespoon oil
• ½ pound ground chicken
• 4 garlic cloves minced
• 1 teaspoon minced ginger
• 4 scallions chopped whites and green separated
• 1 Thai chile chopped
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• ½ teaspoon sugar
• 4 cups chicken broth
• 3 ounces sliced cremini mushrooms
• 1 tablespoon Thai chili jam
• 2 tablespoons white miso
• 2 tablespoons mirin
• 4 baby bok choy halved
• 6 ounces dried flour noodles
• 2 tablespoons chopped Thai basil
• 2 fried eggs

Instructions

• Heat 1 tablespoon oil in a large pot over medium-high heat. Add ground chicken and cook until browned, breaking up meat into small chunks with a wooden spoon. Add garlic, ginger, white ends of scallions, Thai chile, soy sauce, oyster sauce, and sugar. Stir to combine and simmer for 1 minute.
• Add chicken broth and sliced mushrooms. Cover pot and bring to a boil. Reduce heat to low and simmer for 10 minutes.
• Add Thai chili jam, miso, and mirin, stirring to dissolve miso paste. Add halved bok choy and simmer for another 5 minutes or until bok choy is tender.
• Meanwhile, cook noodles according to directions on package. Drain and portion noodles into 2 bowls. Ladle soup into bowls and top with Thai basil, chopped green scallions, and fried eggs. Serve immediately.

Notes

This recipe can be doubled for 4 servings.

Step-by-step instructions

Step 1: Season chicken

What's great about this spicy miso noodle soup is how surprisingly easy it is, and yet how flavorful it is. Slow-simmered broths are truly wonderful, but sometimes you want something quick. And this is where this noodle soup comes to the rescue.

I chose ground chicken for my protein, but you can swap it for ground beef, ground pork, ground turkey, or even minced tofu. Whatever protein you do use, make sure to still follow the same seasoning mix.

The seasoning not only flavors the chicken but also flavors the broth. If you want to keep the noodle soup mild, you can omit the Thai chile.

Step 2: Make the soup

Simmer the meat for 1 minute and add the chicken broth to the pot with sliced mushrooms. If you're not a fan of mushrooms, you can substitute them with another vegetable. Zucchini, cabbage, carrots, use one or go crazy and use them all.

Let the broth simmer for 10 minutes, allowing all the flavors to meld together. Then, season the soup with Thai chili, miso, and mirin.

I used store-bought Thai chili jam, but if you can't find it, you can also make it yourself. You'll need tamarind paste, dried chilies, shrimp paste, and palm sugar, among several other ingredients. Yes, it takes a bit of work, but the plus side is that you can control the heat level.

Add halved baby bok choy to the soup and simmer for another few minutes or until the vegetables are tender.

Step 3: Putting it all together

Meanwhile, cook the noodles. You can use almost any type of noodle, including but not limited to udon noodles, ramen noodles, and egg noodles.

Portion the noodles into bowls and pour the hot broth on top. Place a fried egg on top and garnish with scallions and Thai basil.

Give someone a bowl of this spicy miso noodle soup and they may not guess that there's Thai chili jam in there. But it sure does add a ton of flavor. Combine it with miso and the seasoned ground chicken, and you have one delicious dinner!

For more delicious dishes with miso, check out this miso salmon with ikura, miso chili lime sea bass, and spaghetti with clams and miso nori butter!

Make-ahead and storage

• Make-ahead: You can prepare the broth ahead of time and cook the noodles and eggs just before serving.
• Store: Store the broth and noodles separately to prevent the noodles from becoming soggy. Refrigerate for up to 2-3 days.

Frequently asked questions

More Asian soup noodle recipes

Looking for more Asian soup noodle dishes? Try these: