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Chicken Miso Udon Noodle Soup
with kabocha squash / baby spinach / soft boiled egg

Active: 35 minTotal: 35 min
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We love the layers of flavor and texture in this rich, hearty soup.
Smarts: Miso is the key flavor in the broth. Since every type of miso paste is different, be sure to taste your soup and add some more if needed.

Tags

Ingredients

Servings:
4
Metric
Chicken Miso Udon Noodle Soup:
  • Squash, kabocha - 3 cups, cubed (sub butternut squash)
  • Chicken thighs, boneless and skinless - 1 lb, chopped
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup + 3 3/4 cups
  • Miso paste, any color - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Eggs - 4
  • Udon noodles, dried - 6 oz (sub spaghetti or linguine)
  • Oil, toasted sesame - 2 tsp
  • Baby spinach - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Squash - Cube squash. (Can be done up to 5 days ahead)
  2. Chicken - Chop chicken. Tenderize with a fork and season with some salt and pepper. (Can be done up to 3 days ahead)

Make

  1. Heat a wok or Dutch oven with cooking oil over medium-high heat. Add chicken and saute until chicken is golden brown and cooked through, 5 to 7 minutes. Set chicken aside.
  2. Add first portion of stock to the pan and simmer for 1 minute, scraping up any brown bits from the bottom of the pan.
  3. Add remaining stock, squash, miso paste, and rice vinegar. Cover and simmer until squash is starting to turn tender, ~8 minutes.
  4. While soup simmers, bring a small saucepan of water to a boil. Gently add eggs to boiling water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust time if you’d like your eggs cooked differently). When eggs are finished, transfer to a colander and run under cool water.
  5. Add noodles to soup. Simmer noodles until tender (check the package since recommended cook times may vary). In the last minute stir in chicken, toasted sesame oil, and spinach until spinach is wilted. Taste and add some more miso if needed.
  6. Peel eggs and slice in half.
  7. Divide soup between serving bowls and top with eggs. Enjoy!
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Reviews

This meal has 11 reviews

I forgot to buy a squash, so I used sweet potatoes instead--very tasty. I also just realized I left out the egg!

By: Meredith
Posted: Jan 16, 2019
Diet: Paleo

This soup was pretty good! The broth was especially tasty. I didn’t find the butternut squash too sweet but I would like to try the kabocha when I make it next. I did add some red pepper flakes and onions for a little ‘extra’ something.

By: Andrea
Posted: Jan 15, 2019
Diet: Vegetarian

Subbed coconut cream for half the stock - so good! Great flavors

By: Angela
Posted: Jan 15, 2019
Diet: Paleo

Butternut squash was too sweet in this soup, but we used what we already had. Otherwise this was delicious?

By: Emily
Posted: Jan 15, 2019
Diet: Original

Used full can of coconut milk and reduced broth. Left out spinach. Delicious!

By: Jessica L.
Posted: Jan 14, 2019
Diet: Paleo

I was surprised at how delicious this soup was! We used ramen instead of udon or spaghetti. I did add a little extra miso and a splash more vinegar. I really liked it with the kabocha squash. I think butternut might have been a tad too sweet. This one is definitely going on the list.

By: Erin
Posted: Jan 14, 2019
Diet: Original