Olive Magazine
Chicken Noodle Soup Recipe with Miso and Chilli

Healthy miso chicken soup

Published: September 3, 2019 at 4:01 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Fry shredded chicken in miso and gochujang and add to this nutritious broth for a gut-friendly meal

  • Healthy
low inkcal538
low infat13.4g
high inprotein34.8g

Try this healthy chicken soup, then check out our healthy chicken casserole, healthy chicken stew and healthy chicken thighs recipe plus more delicious healthy chicken recipes.

We’ve combined two fermented condiments here – miso made by fermenting soya beans with salt and koji (a type of fungus), and gochujang made from red chilli peppers, sticky rice, fermented soya beans and salt. Add these condiments towards the end of cooking to optimise levels of beneficial bacteria this soup.


  • 3 tsp toasted sesame oil
  • a thumb-sized piece ginger, finely grated
  • 2 cloves garlic, crushed
  • 750ml chicken stock
  • 1 pak choi, quartered
  • 100g mangetout
  • 150g pack ready-cooked udon noodles
  • 2 cooked chicken thighs
  • 1 tbsp white miso
  • 1 tbsp gochujang
  • 1 tbsp sesame seeds, toasted to serve
  • a handful of leaves coriander, chopped


  • STEP 1

    Heat 1 tsp of the sesame oil in a large pan and cook the ginger and garlic for a few minutes. Pour in the chicken stock, bring to a simmer and add the pak choi, mangetout and udon noodles, and simmer gently for 2-3 minutes or until cooked.

  • STEP 2

    Heat the remaining sesame oil in a non-stick frying pan and shred the chicken meat, discarding the bones and skin. Fry for 2-3 minutes or until crispy, then add the miso and gochujang, and fry for another minute.

  • STEP 3

    Divide the veg, noodles and broth between 2 bowls, then top with the chicken, sesame seeds and coriander.


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