Healthy High-Protein Miso Chicken Noodle Soup with Kimchi

A warm bowl of miso chicken noodle soup gets a flavorful upgrade with spicy kimchi, tender chicken, vegetables, and protein-rich edamame. It’s comforting, satisfying, and packed with around 40g of protein per serving—perfect for an easy lunch or cozy weeknight dinner.

There’s something so comforting about a warm bowl of noodle soup, especially when I want something cozy but still filling and nourishing. I love adding kimchi and miso to this soup because they give the broth so much flavor without needing a long list of ingredients.

I also wanted this version to be higher in protein, so I load it up with tender chicken and edamame, along with plenty of vegetables. The result is a hearty bowl with that perfect mix of savory, slightly spicy, and comforting flavors.

This has quickly become one of those recipes I make when I want something simple, satisfying, and full of flavor without spending hours in the kitchen.

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Miso Chicken Noodle Soup Recipe at a Glance

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Protein: ~40g per serving

Ingredients Use In Miso Chicken Noodle Soup

For the Soup

• 1½ lb (680g) boneless, skinless chicken breast
• 6 cups low-sodium chicken broth
• 3 tbsp white or yellow miso paste
• 1 cup kimchi, roughly chopped
• 4 oz (115g) whole-wheat noodles or soba noodles
• 1 cup shelled edamame, thawed
• 1 cup sliced mushrooms
• 2 cups baby spinach
• 2 carrots, thinly sliced
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• ½ tsp chili flakes, optional

For Serving

• Sliced green onions
• Extra kimchi
• Sesame seeds
• Chili flakes or chili oil, optional
• Fresh cilantro, optional

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or ladle
• Cutting board
• Chef’s knife
• Small mixing bowl — for dissolving the miso
• Measuring cups and spoons
• Tongs or two forks — for shredding the chicken
• Soup bowls
• Chopsticks and soup spoons, for serving 🥢🍜

How to Make It

1. Cook the chicken
Place the chicken breasts in a pot with the chicken broth. Bring to a gentle simmer and cook for about 12–15 minutes, or until the chicken reaches 165°F (74°C) internally. Remove the chicken, let it rest briefly, then shred it with two forks.

2. Build the flavor
Add garlic, ginger, carrots, and mushrooms to the broth. Simmer for about 5 minutes, until the vegetables begin to soften.

3. Add the noodles
Add the noodles and cook according to the package directions.

4. Add the protein and greens
Stir in the shredded chicken, edamame, spinach, and kimchi. Cook for another 2–3 minutes, just until the spinach wilts and everything is heated through.

5. Add the miso
Turn the heat to low. Mix the miso paste with a little hot broth in a small bowl until smooth, then stir it back into the soup. Add soy sauce and sesame oil.

Tip: Avoid boiling the soup after adding the miso. Gentle heat helps preserve its delicate flavor.

6. Serve
Ladle into bowls and top with green onions, sesame seeds, extra kimchi, and chili flakes if desired.

How to Make It Even Higher in Protein

Want to push the protein even higher? Use 2 lb (900g) chicken breast and slightly reduce the noodles. You can also add extra edamame for a more filling bowl.

Approximate Nutrition Per Serving

Nutrition will vary depending on the specific brands and ingredients used.

Calories: ~480
Protein: ~40g
Carbohydrates: ~38g
Fat: ~12g
Fiber: ~6g

Why You’ll Love This Soup

• 💪 High in protein from chicken and edamame
• 🥬 Loaded with vegetables and leafy greens
• 🍜 Comforting without being overly heavy
• 🌶️ Kimchi adds a delicious spicy, tangy kick
• 🥢 Miso and ginger create deep savory flavor
• ⏱️ Easy enough for a weeknight meal

Try My Other Recipes

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Easy Creamy Garlic Chicken & Mushroom Bake ( Low Carb, Family Favorite) –

Charred Cauliflower Steaks with Lemon-Turmeric Tahini –

Pineapple Ginger Smoothie (Naturally Rich in Bromelain) –

Also Check these, can be useful for daily cooking 12 Best Budget-Friendly Kitchen Gadgets Worth Having –

Miso Chicken Noodle Soup Recipe Tips

Use low-sodium broth: Miso, kimchi, and soy sauce can all contain quite a bit of sodium, so starting with low-sodium broth gives you better control.

Don’t overcook the chicken: Simmer it gently and remove it as soon as it’s cooked through so it stays tender.

Adjust the spice: Use mild kimchi for a gentler soup or add chili flakes for more heat.

Choose your noodles: Soba or whole-wheat noodles work beautifully, but rice noodles can also be used.

Make it gluten-free: Use gluten-free noodles and make sure your miso and soy sauce are certified gluten-free.

Frequently Asked Questions About Miso Chicken Noodle Soup

Can I use chicken thighs?
Yes. Chicken thighs will give the soup a richer flavor, although chicken breast keeps the recipe leaner and higher in protein per calorie.

Can I use leftover chicken?
Absolutely. Add cooked shredded chicken toward the end and simmer just long enough to warm it through.

Can I make this soup ahead of time?
Yes. Store the soup in an airtight container in the refrigerator for up to 3 days. For the best texture, you can cook and store the noodles separately.

Is this soup spicy?
It depends on your kimchi. Choose mild kimchi for less heat or add chili flakes for extra spice.

Can I freeze it?
The broth and chicken freeze well, but noodles can become soft after freezing. For best results, freeze the soup without noodles and add freshly cooked noodles when reheating.

Can I add more vegetables?
Definitely. Bok choy, cabbage, zucchini, bell peppers, and mushrooms all work well.

Final Thoughts 🍜

This Miso Chicken Noodle Soup is one of those recipes I love making when I’m craving something warm, comforting, and satisfying without making dinner complicated. The tender chicken, flavorful miso broth, spicy kimchi, and noodles come together in such a delicious way—and the extra protein makes it a meal that keeps you feeling full.

I hope you enjoy this cozy bowl as much as I do! If you make it, save this recipe, share it with a fellow soup lover, and explore more easy, delicious recipes on ketoquickmeals.com

Now I want to know—are you a little-kimchi person or do you like your soup extra spicy?