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Delicious White Miso Udon Noodle Soup with Chicken and Vegetables

I've recently gotten into cooking with miso and I can't enough of the salty flavor of red miso and the mildly sweet and salty flavor of white miso. Miso can be used for making many things including salad dressing, sauces, and marinades but my favorite so far has been in making various noodle soups with it. In case you don't know, miso is fermented soybean paste that is used in Japanese cooking that has lots of flavor and is packed with probiotics just like other fermented foods like kimchi, yogurt, sauerkraut, and kefir. Miso soup is delicious without noodles but its even better with chicken or tofu, wakame seaweed, bok choy, spinach, mushrooms, carrots, and green onions. I often alternate between using spinach, wakame seaweed, bok choy, or a combination of them. If you like miso and would like to try a recipe with a sweeter and less salty version of miso soup, this recipe is for you!


-1 boneless skinless chicken breast chopped into small pieces

-1-2 cups fresh spinach

-1 cup chopped baby bella mushrooms or shiitake mushrooms

-1/2 cup chopped carrots

-1 bundle dry udon noodles

-5 cups water

-2 tsp. Hondashi or your preferred dashi

-1 tbs. minced garlic

-1 tbs. mirin

-2 tbs. soy sauce

-2 tsp. sesame oil

-2 tbs. white miso paste mixed with 1/4 cup hot water

-chopped green onions for serving


  1. Cook, drain, and set aside the udon noodles. In a medium sized pot, bring the 5 cups of water to a boil. Add all ingredients except the miso and spinach, cover, and cook on low heat for 10 minutes.

  2. Mix the miso with the hot water. Remove the pot from the heat and mix in the spinach and miso. You can add about 1/2 tbs. miso paste to individual bowls as well if you want more miso flavor but make sure to thoroughly mix it in until it dissolves before eating.

  3. Serve with the udon and green onions. Enjoy!

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