Chicken, Noodle, Miso Soup Recipe
There's something deeply comforting about a bowl of homemade chicken noodle soup, but when you add the umami richness of miso and the fresh vibrancy of Asian flavours, you elevate this humble dish into something truly special.
This recipe comes from Harry Gray, one of our valued customers who perfected this fusion of comfort food traditions. The genius lies in the slow-poached chicken legs, which become incredibly tender while infusing the stock with deep, rich flavour. The meat literally falls off the bone, creating silky strands that distribute perfectly throughout the soup.
The aromatic base of ginger, garlic, and shiitake mushrooms builds layers of savory complexity, while the white miso adds that distinctive umami depth that makes this soup so satisfying. The balance of lime's brightness against the earthy miso creates a harmony that's both familiar and excitingly different.
This is the kind of soup that warms you from the inside out - perfect for those days when you need something nourishing and soul-satisfying. It's a testament to how traditional techniques can be beautifully adapted with global flavours to create something entirely new yet completely comforting.
What You'll Need
Serves 2
| Pure Chicken Stock | 500ml |
|---|---|
| Full Chicken Legs | 2 (including thigh) |
| Soy Sauce | To taste |
| Shallot or Onion | 1, sliced |
| Spring Onions | 4 (whites for cooking, greens for garnish) |
| Fresh Ginger | 1 Tbsp, microplaned |
| Fresh Garlic | 1 Tbsp, microplaned |
| Shiitake Mushrooms | 125g |
| Chilli | 1 Tsp very easy chilli or diced fresh |
| Lime | 1 whole |
| White Miso | 1 Tbsp |
| Noodles | 2 portions |
| Pak Choi | 1, stalks split lengthways |
How To Make It
Brown chicken legs in 3 tbsp of oil, then cover in chicken stock (add a splash of water if needed to fully submerge the legs), season lightly with soy sauce and salt, then simmer gently for 40mins.
Once cooked, meat should be falling off the bone, let cool to room temperature in the stock before flaking the meat off the bone and discarding the bones. If you are doing this in advance, store the meat slightly submerged in the stock to keep juicy and fresh.
Sweat and slightly colour shallot and spring onion whites in a pan, a slight charring is okay at this stage as it will add to the roasted flavours.
Add shiitake mushrooms and sweat down, then add the garlic, ginger and chilli, and continue to sweat until all is soft and combined.
Add chicken stock to the pan keeping the chicken meat aside. Also add zest of the lime and miso.
Bring to the boil and simmer for 5 minutes to infuse the broth.
Boil a pan of water and cook noodles according to the packet instructions.
Just before noodles are cooked, add pak choi to the stock.
Split the noodles between two bowls and layer the chicken on top of the noodles.
Season the stock with all the juice of the lime and some more soy sauce and salt if needed. You are looking for a spicy stock that is balanced out by the sourness of the lime, with a deep savouriness from the miso and soy sauce in the background.
Pour the stock over the noodles and chicken, then garnish with the spring onion tops.
Chef's Tip
The key to this soup is achieving the perfect balance of flavours - spicy heat from the chilli, sourness from the lime, and deep umami from the miso and soy sauce. Taste and adjust seasoning at the end to get this harmony just right.