Japanese Chicken and Vegetable Soup


Prep Time :  15MINS  /  Cook Time : 30MINS


  • 5 boneless, skinless chicken breast halves, sliced (~3 lbs)
  • 12 oz soba noodles
  • 8 cups hot water
  • 4 1/2 tablespoons miso paste
  • 2 1/2 tablespoons soy sauce
  • 2 inch piece fresh ginger, peeled and cut into matchsticks
  • 2 small carrots, peeled and cut into matchsticks
  • 6 scallions, diagonally sliced
  • 1 red bell pepper, deseeded and chopped
  • 5 bok-choy halved longways
  • 2 teaspoons toasted sesame oil
  • Toasted nori, for topping
  • Chopped fresh cilantro, for topping
  • Olive oil or canola oil spray


  1. Line the broiler pan with foil and preheat the broiler on high.
  2. Place the sliced chicken breasts on the foil-lined pan and spray with olive or canola oil. Place in the oven and broil for about 6 minutes on each side, or until cooked through.
  3. Heat a large pot of water until boiling and then add the soba noodles. Cook according to the package instructions, drain the noodles from the water, and set aside.
  4. In a medium-sized saucepan, add the hot water and heat over medium. Stir in the miso paste until it has completely dissoved into a broth, and then add in the soy sauce, ginger, carrot, scallions, red bell pepper, and bok-choy. Bring to a boil.
  5. Reduce the heat down to a simmer again and cook until the bok-choi is tender. Lastly, stir in the sesame oil.
  6. Divide the noodles into bowls, and pour over the vegetables and stock. Add the broiled chicken breast and top with cilantro, extra scallions, and toasted nori. Serve warm.
Print Friendly, PDF & Email

You may like