If you love fast, comfort food cooked in one pot you have to try this Quick Miso Ginger Chicken Broth with noodles. Packed full of flavor, yet cooked and on the table in 30 minutes. Nothing beats the warmth of this simple Asian broth on a cold night.
This simple Asian style chicken broth is perfect for using up leftover chicken. It's full of big flavors - but it's also nourishing, comforting and so quick and easy!
It's also a great way to use up that leftover packet of noodles you have in the cupboard!
I always find that soups help a few simple ingredients go a lot further. All you need for this quick Chicken Broth is some quick cook noodles, miso paste and a few veggies to ramp up the flavor and add a little crunch.
If you don't have leftover chicken - no problem. You can use rotisserie chicken or alternatively cook some chicken as you make it.
Why You Should Make This Easy Miso Ginger Chicken Broth with Noodles
- Miso Ginger Chicken Broth tastes great and can be cooked and on the table in 30 minutes, an ideal dinner dish any night of the week.
- Adults and kids alike love this simple Asian broth. I find that kids love noodles in any shape or form!
- Any dish that makes good use of our leftovers is a winning dish for me. Nothing goes to waste.
- It's also a one pot - which means less clean up.
- I love turning leftovers into great tastings soups and broths. If you want to make the best of your leftovers try my Creamy Tomato, Chicken & Rice Soup, or my Leftover Roast Beef & Wild Rice Soup.
What is Miso Paste?
Miso is a staple in Japanese cooking and the word miso translates as "fermented beans". Miso paste is made with fermented soya beans and it has a salty, intensely savory, umami flavor.
Which type of miso is best to use for soup?
I have used white miso to make my Miso Ginger Chicken Broth as it has the right balance of flavor. White miso has not been fermented for as long as either red or brown miso.
White miso is only fermented for 3 months so it has a lighter flavor, making it ideal for soups, salad dressings and sauces.
Whereas, red and brown miso have a longer ferment, tend to be saltier and have more depth of flavor. They are more suited to heartier soups, stews and braised dishes or in marinades and glazes.
Is Miso Ginger Broth good for you?
Yes, Miso is nutrient rich and great for the immune system, whilst the ginger has anti-inflammatory qualities. So in other words this simple Miso Ginger Chicken Broth is most definitely good for you.
Miso Ginger Chicken Broth Ingredients
Find the full list and quantities in the recipe below.
Miso Paste - Miso paste is readily available in most stores, look in the Asian foods section. Alternatively, you can pick it up in Asian grocery stores. I have used white miso in this soup as it is lighter in flavor and ideal for broth. However, you can also use red or brown miso if you prefer a more intense flavor.
It is worth pointing out that most miso pastes contain gluten. So if you require a gluten free miso paste, look for a a really good quality, pure version.
Noodles - I used buckwheat noodles, however, this is a really versatile dish so you can use any variety of noodle that you have available.
Chicken - I shredded up leftover chicken leftover from the weekend, you could also use rostisserie chicken.
If you want to use fresh chicken you can easily do that too. Just cook it along with the veggies until it is completely cooked through. Chicken thighs, legs or breast would all work in this broth - just adjust the cooking time accordingly.
Chicken Stock/Broth - I used a carton of ready-made chicken broth. If you are in the UK you could use ready-made chicken stock or make up the stock using chicken stock cubes.
How to Make Easy Miso Ginger Chicken Broth
Find the full printable recipe below.
Soften the carrot rounds in butter until softened then add garlic, ginger and corn.
Stir in chicken broth and miso paste - stir until fully dissolved.
Add shredded cooked chicken and simmer for 10 minutes.
Season with soy sauce and rice wine vinegar to taste.
Add the cooked noodles then serve topped with sliced scallions.
What Noodles are best for soup?
The best type of noodle for this Miso Chicken Broth Ramen are any soup or ramen noodles. I have used dried buckwheat noodles as they have a great flavor. However, you could use egg or rice noodles, udon noodles or soba noodles.
Just check the packet instructions on how best to cook the noodles you are using. Some cook faster than others and some can be heated directly in the soup. Others you will need to cook separately.
I do recommend using plain noodles, rather than the ready flavored noodles that you can find in quick fix packs.
Variations of Miso Chicken Broth
Like most soups and broths, this dish can be easily adapted to make use of the ingredients you have in the larder and refrigerator. Here are some suggestions:
- Swap the chicken for leftover roast pork or some fresh fish or shrimp.
- The carrot and corn can be replaced with a variety of vegetables. For example: bell peppers; squash; sweet potato; zucchini; eggplant; green beans; bean sprouts; spinach; bok choy; kale; chard; mushrooms.
- Use any variety of noodle or swap the noodles for some cooked rice instead.
- If you enjoy heat, add some fresh chili to the broth along with the garlic and ginger.
- For a vegetarian or vegan miso ginger broth, swap the chicken for firm tofu and replace the chicken broth with some vegetable broth instead. And use oil instead of butter for the vegan version.
Tips For Making Miso Ginger Chicken Broth
I use fresh ginger and garlic in this simple chicken broth as it really does add a fresh burst of flavor to the broth.
Only add the noodles just before serving as you don't want them to overcook in the broth and become too soft.
The seasoning really brings this dish to life Check the broth just before serving and adjust with a little more soy and vinegar if you think the dish needs it.
How To Serve Easy Miso Chicken Broth
This easy chicken broth is a filling meal in one bowl so I serve it as it is. If you want to add anything further then I suggest adding more fresh veggies to the broth itself, like a handful of fresh kale or spinach leaves.
How To Reheat Miso Ginger Chicken Broth?
Leftover broth can be stored in the fridge for 2 days. To reheat place the soup into a pot over a medium/high heat until piping hot. Do not boil the broth for too long or you risk overcooking the noodles.
How to Freeze Miso Ginger Chicken Broth?
This easy miso chicken broth freezes well. But I find that the noodles can break up a little once they are frozen - so I prefer to strain the leftover soup and just freeze the liquid.
This broth will keep for 2-3 months in an air tight container. When I am ready to reheat and enjoy, I cook the noodles fresh and add them plus some fresh veggies to the dish.
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What Do You Think?!
Scroll to the comments section and let me know what you think about the recipe. Did you try it? Did you adapt it? Did you love it?
More Easy Soup Recipe Ideas
Quick Miso Ginger Chicken Broth
- 1 tsp Butter
- 2 Carrots - peeled, sliced into rounds
- 2 cloves Garlic - minced
- 1 inch Fresh Ginger - finely grated
- 1 cup Corn - frozen or canned
- 6 cups Chicken Stock
- 3 tbsp White Miso
- 2 cups Cooked Chicken - leftover or rotisserie chicken, shredded
- 8 oz Buckwheat Noodles - cooked according to packet instructions
- 1 tbsp Soy Sauce - or more to taste
- 2 tbsp Rice Wine Vinegar - or more to taste
- 2 Scallions (Spring Onions) - finely sliced
- 1 tsp Butter | 2 CarrotsAdd the butter and carrots to a heavy bottomed pan set over a low heat.
- Sweat the carrots for a few minutes until softened - you don't want them to color.
- 2 cloves Garlic | 1 inch Fresh Ginger | 1 cup CornStir the garlic, ginger, and corn into the pan with the carrots.
- 6 cups Chicken StockThen stir in the chicken stock/broth
- 3 tbsp White MisoAdd the miso paste and stir until fully dissolved.
- Turn the heat up and bring the soup up to a boil then turn the heat down so it is just simmering (barely bubbling).
- 2 cups Cooked ChickenAdd the shredded chicken. and continue to simmer for 10 minutes to allow flavors to come together.
- 1 tbsp Soy Sauce | 2 tbsp Rice Wine VinegarSeason with soy sauce and add the rice wine vinegar to taste.
- 8 oz Buckwheat NoodlesAdd the cooked noodles and check the seasoning again (soy and vinegar).
- 2 Scallions (Spring Onions)Serve topped with sliced scallions.