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Miso Chicken Noodle Soup, gluten-free

Miso Chicken Noodle Soup is the perfect meal for a cold, wintery night. This soup combines a flavourful chicken broth, with soft, silky noodles, golden fried chicken mince, and fresh, finely sliced vegetables. It's bursting with flavour, and textures, and best of all cooks in less than 20 minutes.

Miso Chicken Noodle Soup Gluten Free
Miso Chicken Noodle Soup Gluten Free

This recipe is the perfect marriage between miso-based soup, noodles, chicken, and vegetables. It's healthy, nutritious, and most importantly it's easy to bring together which can only bring you joy!

Watch How to Make It

Helpful Tips


To make this recipe gluten-free, I have used Chang's Pad Thai Rice Noodles, however, any noodles of choice can be used including rice vermicelli, ramen or soba noodles.

White Miso Paste

The gluten-free miso paste I have used is by Miso Tasty


All sauces are gluten-free and from Chang's Asian Food

Chicken Stock

Any liquid chicken stock or powdered concentrate stock will work perfectly. Simply check the ingredients to make sure it is gluten-free.

Miso Chicken Noodle Soup Gluten Free
Miso Chicken Noodle Soup Gluten Free

How to Make Miso Chicken Noodle Soup

It only takes 5 easy and simple steps!

  1. Fry the mince until golden and then add the garlic and soy sauce.

  2. In the meantime, chop up all the vegetables including the cabbage and Chinese broccoli.

  3. Prepare the chicken stock by combining the stock, sauces, miso paste, and ginger and bring to a boil.

  4. Place the noodles into the chicken stock and cook until tender.

  5. Divide all the ingredients and elements between 4 large bowls. First, add the vegetables, then the noodles, mince, and finally the chicken broth.

Other Soup Recipes

Miso Chicken Noodle Soup Gluten Free
Miso Chicken Noodle Soup Gluten Free

Miso Chicken Noodle Soup (gluten-free)

Serves 4

Prep 15 minutes

Cook 20 minutes



250g (1 packet) Pad Thai Rice Noodles*

1.7 liters (7 cups) of chicken or vegetable stock (gluten-free stock)

1 tablespoon Fish Sauce*

2 tablespoons Tamari Light Soy Sauce*

3 tablespoons white miso paste (gluten-free miso paste)

3cm piece fresh ginger, finely grated


500g chicken or pork mince (substitute with crumbled tofu for a vegetarian option)

3 tablespoons Sesame Oil*

3 tablespoons Tamari Light Soy Sauce*

4 garlic cloves, minced

Salt and pepper


1 bunch of Chinese broccoli, thinly sliced

1 x 400g can sweet corn, drained

¼ small purple cabbage, finely shredded

2 tablespoons black sesame seeds

*All products are gluten-free from Chang's Asian Food range


1. Heat the Sesame Oil in a wok or pan and add the chicken mince. Cook over high heat until golden and breaking up any lumps. Season with salt and pepper and add the garlic and Tamari Light Soy Sauce. Cook for 2 minutes or until the sauce thickens. Remove from heat and set aside.

2. Add the stock, miso paste, Fish Sauce, Tamari Light Soy Sauce, and ginger into a large saucepan and bring to a boil.

3. Next add the Pad Thai Rice Noodles and cook for 5 minutes. Remove from heat.

4. Bring it together. Divide into 4 bowls, the Chinese broccoli, cabbage, and corn. Next, add the chicken mince and noodles and then ladle the soup stock over the top. Garnish with black sesame seeds and serve.

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Miso Chicken Noodle Soup Gluten Free
Miso Chicken Noodle Soup Gluten Free

Recipe and Photography Margaret Pahos for @CreateCookShare


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