recipe for spicy miso noodle soup with chicken and vegetables

Spicy Miso Noodle Soup That You Need in Your Life (GF)

December 10, 2025 - By Jen Casey

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When you want healthy comfort food that you can slurp up with or without utensils, this Spicy Miso Noodle Soup is a recipe you need in your life. It is packed with protein, fibre from veggies, umami spices, and gluten-free rice noodles.

I made this soup in one pot with just a handful of ingredients. It comes together in under 30 minutes, if your protein is pre-cooked.

Why you will love this miso noodle soup recipe

You cook it in one pot
It comes together in under 30 minutes
It’s a healthy comfort food recipe
It contains phytoestrogens from the tamari and miso, which are great ingredients to support menopause. I’ve also used these ingredients in my Honey Miso Chicken
Rice noodles and tamari are gluten-free
Garlic and ginger add flavour and also immune-boosting properties
You can easily make it using your prescribed Metabolic Balance ingredients, if you are following this plan

Ingredients you will need

1 Tbsp olive or sesame oil

2 garlic cloves, minced

1 Tbsp fresh ginger, grated

4 crimini mushrooms, sliced

2 Tbsp white miso paste

2 Tbsp tamari

1 Tbsp chili paste

4 cups low sodium chicken broth

2 cups water

1 cup cooked chicken breast, shredded

2 bundles baby bok choy

1 carrot, peeled into long strips

1 package rice stick noodles

red pepper flakes for garnish

How to make it

Warm olive or sesame oil in a soup pot on medium heat. Stir in grated ginger and minced garlic. Stir for 30 seconds until it becomes fragrant
Cook in the sliced mushrooms for 2 minutes until they soften
Add in the miso paste, tamari and chili paste. Stir everything together until combined
Pour in the chicken broth, water, cooked chicken, bok choy, and carrot peels, then increase the heat to bring the soup to a boil
Once boiling, add in the rice stick and let the soup cook a few more minutes until the noodles have softened. Serve in bowls, garnished with red pepper flakes

Other variations or additions to add to the soup

Proteins

cubed tofu
shiitaki or oyster mushrooms
thinly sliced steak
hard boiled eggs
white fish
sliced pork
chickpeas

Veggies

broccoli or broccolini
corn
snow peas
green peas
baby corn
thinly sliced sweet potato
spinach
bamboo shoots
sliced radish
cauliflower
zucchini
bell peppers

Garnish

bean sprouts
fresh parsley or cilantro
seaweed
chopped peanuts, almonds, or cashews
green onion/chives
fish sauce or oyster sauce
hot sauce

Noodles

ramen noodles (made from wheat, not gluten-free)
spiralized zucchini or butternut squash noodles
udon noodles
egg noodles
soba noodles