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

Active: 35 min Total: 35 min

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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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)

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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (57)
Gluten-free (3)
Paleo (10)
Vegetarian (14)

52 reviews

A little too salty. I added green onion at the end and seaweed both within and as a side snack ramen style. I would sub the squash for something else. Overall a quick and easy recipe I would make again w a few tweaks.

By: Amber
Posted: Jan 28, 2020
Diet: Vegetarian
0 Helpful

This was a disaster for me. The squash got too soft and turned the whole thing into orange mush.

By: Felice
Posted: Nov 10, 2019
Diet: Original
0 Helpful

I've made this several times now. Personally didn't find it too concentrated- I like soup to be thick. The second time we made it I did find udon noodles (as opposed to spaghetti) and I do think that made a real difference.

By: Lindsay
Posted: Apr 04, 2019
Diet: Original
0 Helpful

I added about 2 cups of water at the end. It wasn't purely about the low liquid volume - my miso seemed to be extremely concentrated and I needed to tone it down a little.

By: Jenna
Posted: Mar 28, 2019
Diet: Original
0 Helpful

Was really good. Added a bit more broth and miso than called for. We all didn't care for the squash in it. Everything else was yummy.

By: stephanie
Posted: Mar 07, 2019
Diet: Original
0 Helpful

I made a version of this soup. Kept the broth and egg, but changed the veggies to cabbage and sweet potato and dropped chicken and noodles. I think the broth makes this dish, and it's delicious.

By: Yana
Posted: Feb 14, 2019
Diet: Original
0 Helpful