Imagine a bowl of miso soup brimming with tender chicken, silky rice noodles, and colorful veggies. This fuss-free recipe comes together in under 30 minutes, making it perfect for busy weeknights. Rich in umami and nourishing ingredients, it satisfies both comfort cravings and wellness goals, delivering smiles with every spoonful.
Equipment
- Scale
- Medium casserole
- Medium pan (optional)
Ingredients
- 2L Chicken broth or any other broth
- 150g Cooked chicken
- 100g dry Rice noodles (see Notes)
- 70g Beans or lentils (see Notes)
- 100g Butternut squash (see Notes)
- 100g Broccoli (see Notes)
- 6 tbsp (70g) miso paste (see Notes)
- soy sauce to taste
- 75g or less soybean sprouts (see Notes)
Instructions
- Thaw broccoli and butternut squash if they are frozen (I always buy them frozen).
- Cut broccoli into small pieces.
- Optionally, break the rice noodles into pieces; I always do that since it makes them easier to eat by my 7 yo.
- Cook the rice noodles according to the instructions (usually, you need to boil them for 3 min, drain and rinse in cold water).
- Warm up the broth almost to the boiling point.
- Split the ingredients equally into 4 bowls.
- Pour in the hot broth in the bowls.
- Add the miso paste and soy sauce to taste.
- Add the bean sprouts.
- Serve!
Notes
These are loose proportions; feel free to modify to your taste but be careful with broccoli (75g for low FODMAP portion), butternut squash (63g for low FODMAP portion), beans (11g for low FODMAP portion) and miso paste (12g or 1 tablespoon for low FODMAP portion).
Low FODMAP Portion
One low FODMAP portion equals 1/6 of the recipe yield.
Be careful with these ingredients and do not exceed the maximum quantity:
- Broccoli: 75g per low FODMAP portion;
- Butternut squash: 63g per low FODMAP portion;
- Miso paste: 12g (1 tablespoon) per low FODMAP portion.
per one serving.
Notes
These are loose proportions of the ingredients; feel free to modify to your taste but be careful with broccoli (75g for low FODMAP portion), butternut squash (63g for low FODMAP portion), beans (11g for low FODMAP portion) and miso paste (12g or 1 tablespoon for low FODMAP portion).
Break rice noodles into smaller strands for easier eating, then follow package instructions (usually 3 minutes boil), rinse under cold water to prevent sticking.
Warm the broth just below boiling to preserve miso’s delicate flavor when you stir it in.
Adjust seasoning by tasting and adding soy sauce or extra miso, one tablespoon at a time.
This recipe scales beautifully—double or halve ingredients and freeze individual portions for effortless meals.
Final Words
Your hearty miso chicken noodle soup is now ready to nourish body and soul. Each bowl delivers a balanced medley of protein, vegetables, and umami, perfect for cozy evenings or meal-prepped lunches.
Leftovers keep in the fridge for up to 3 days—or freeze individual portions for effortless dinners later.
Feel free to swap chicken for tofu or add a handful of greens like spinach or bok choy for extra color and nutrients. Drizzle a touch of toasted sesame oil or scatter sliced green onions before serving to elevate flavors.
Enjoy this delicious, gut-friendly bowl anytime you crave warmth and comfort.