Red Miso Chicken Broth with Udon Noodles

rich, deep, and comforting — a Japanese take on classic chicken soup

This dish combines the umami depth of dashi, the bold character of red miso (aka miso), and the comforting soul of chicken broth. Hearty yet clean in flavor—perfect for cold days or whenever you want something nourishing with real character.

Ingredients (serves 2–3)

• 1 liter dashi broth (or good-quality chicken stock + 1 sheet kombu)

• 300 g boneless, skinless chicken thighs (or breast for a leaner option)

• 2–2½ tablespoons red miso (aka miso)

• 1 teaspoon soy sauce

• 1 teaspoon sake or mirin (optional)

• 1 small piece of ginger, thinly sliced

• 1 garlic clove, lightly crushed

• 200–250 g fresh or packaged udon noodles

• 1 scallion, finely sliced

• a few drops of sesame oil

• optional: shiitake mushrooms, bok choy, or spinach

Method

Cut the chicken into large bite-sized pieces. In a pot, heat the broth with ginger, garlic, soy sauce, and sake/mirin. Bring to a gentle simmer, then lower the heat.

Add the chicken and cook for 8–10 minutes, until tender and juicy. If using mushrooms or leafy greens, add them toward the end.

In a small bowl, dissolve the red miso with a few tablespoons of hot broth. Remove the pot from the heat and only then stir the miso mixture back into the soup. Do not boil after adding miso to preserve its flavor and qualities.

Cook the udon noodles according to package instructions, drain, and divide between bowls.

To serve

Top the noodles with chicken, ladle over the hot miso broth, drizzle with a few drops of sesame oil, and garnish with scallions.

Optional toppings:

• ramen-style marinated egg

• pickled ginger

• chili paste for heat

A comfort soup with depth—as familiar as chicken broth, but with unmistakable Japanese DNA. Perfect balance of umami, warmth, and satisfaction.