Chargrilled Chicken, Soba and Miso Soup

The last week, we’ve been on a ramen binge so we made a few noodle soup recipes. I love miso soup! It’s clear but gets thick when you stir it. Yum!

Chicken Miso Soup

IngredientsServes 2

For the marinade

2 tsp hoisin sauce

1 tsp fish sauce

1 tsp mirin Chinese rice wine for cooking


1 chicken breast

750ml chicken stock

1 tbsp red miso paste

3cm piece of ginger root, thinly sliced

2 cloves garlic, sliced

200g soba noodles

2 pack choy, chopped

1 hard-boiled egg, shelled and halved



  1. In a big flat bowl, combine hoisin sauce, fish sauce and rice wine. Add the chicken breast and toss well. Set aside for an hour; overnight in the fridge is better.
  2. Chargrill or grill the chicken for 4-5 minutes on each side until cooked. Set aside.
  3. Place the chicken stock, miso paste, ginger and garlic in a pan and bring to the boil. Add the soba noodles and pak choi and cook for 3 minutes or until the noodles are just cooked.
  4. Serve soup and noodles in a bowl. Slice the chicken on the diagonal and place on the noodles and broth. Top with half a hard-boiled egg and serve.


We cooked two breasts but used only one. We kept the other for the next day. 🙂


Soba Noodles

Soba Noodles, not sure if I like the texture. Prefer it on Korean cold soup (but then that’s buckwheat)!

Chicken Miso Soup

Gives you warm, fuzzy feeling on a cold, winter night.



One thought on “Chargrilled Chicken, Soba and Miso Soup

  1. that looks soo good! My dad suggested adding noodles to our homemade miso soup – and I was like nooooo don’t do that- keep it traditional! But now that I see your delicious looking creation, I want to make it too.

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