By Grocery List Plus Editorial Staff | Published on October 2, 2026
Serves 4
194 cal · 60 min
Miso Chicken Noodle Soup
Recipe GLPR2d2ef6b88bf6c7
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Average rating: 4.0 (1)
A delicate and warming Japanese-inspired broth made from kombu and bonito flakes, filled with tender carrots, small pasta, and shredded chicken, finished with a silky miso base and garnished with fresh celery leaves.
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Ingredients
1 piece (3×5 inch) Kombu seaweed (3×5-inch piece)
¾ oz Bonito flakes
4 cup Water
2 medium Medium carrots, sliced into ¼-inch coins
2 oz Small pasta (star-shaped or other tiny shapes)
Kosher salt
1 cup Cooked shredded chicken (rotisserie or leftover)
¼ cup White miso paste
½ cup Fresh celery heart leaves (for serving)
Directions
Place the kombu seaweed in a large pot with 4 cups of water. Allow the kombu to soak and soften for 25–30 minutes. Set the pot over medium heat and bring the water to a gentle simmer. Once simmering begins, immediately remove the pot from heat. Fish out and discard the kombu. Scatter the bonito flakes over the surface of the water and gently stir once to submerge them completely.
Return the pot to the heat and bring the broth to a gentle boil. Reduce the heat and let it simmer quietly for about 5 minutes. Remove from heat and let the bonito flakes steep undisturbed for 15 minutes—this develops a rich, deep flavor in the broth (called dashi).
Set a fine-mesh strainer over a medium bowl and carefully pour the broth through to strain out all solids. Discard the spent bonito and any debris. Rinse out the pot, then pour the strained dashi back into it.
In a separate pot, bring salted water to a boil. Add the carrot coins and small pasta together. Cook until the pasta reaches an al dente texture and the carrots are just tender, about 4 minutes. Drain the pasta and carrots thoroughly, then rinse them under cold running water to stop the cooking. Drain again so they are not wet.
Add the drained pasta, carrots, and shredded chicken to the pot with the dashi. Bring the mixture to a gentle simmer over medium heat. Remove from heat.
Place a fine-mesh sieve into the hot broth. Spoon the white miso paste into the sieve and use a spoon or spatula to gently stir and press the miso through the strainer so it dissolves smoothly into the soup. Ensure all miso is dissolved and well combined.
Ladle the soup into serving bowls and garnish the top of each bowl with a generous handful of fresh celery heart leaves. Serve immediately while warm.
Comments
Kombu and bonito flakes require a special trip to an Asian market or online order since Charlotte's mainstream chains don't stock them reliably; you can substitute chicken broth to avoid this, but you lose the umami backbone the recipe intends. The actual hands-on time is closer to 20 minutes of active work (dicing, boiling) plus 40 minutes of unattended simmering, which matches the stated hour honestly. Chicken, carrots, celery, pasta, and miso are all available at Harris Teeter, Food Lion, or Walmart, keeping ingredient cost under $12 total and around $3 per serving. This reheats well and makes good leftovers for lunch, though miso soup can turn cloudy on the second day if left uncovered.
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