A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes.

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  • Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.

  • Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.

Cook's Note:

You can add rice noodles if desired. If using, add them to the pot once the liquid comes to a boil and cook as directed on the package.

Nutrition Facts

270.1 calories; 24.3 g protein; 17.4 g carbohydrates; 74.5 mg cholesterol; 2047.2 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2017
I made it on the stove top. I sautéed the veggies as noted in step 1 and then added everything else except the cabbage bok choy and miso and cooked for about 45 minutes. Shredded the chicken and then Added the miso bok choy and cabbage and cooked for about 5 minutes. I added the bok choy leaves after the soup was removed from the heat. Delicious. Read More
(4)
31 Ratings
  • 5 star values: 27
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/04/2017
I made it on the stove top. I sautéed the veggies as noted in step 1 and then added everything else except the cabbage bok choy and miso and cooked for about 45 minutes. Shredded the chicken and then Added the miso bok choy and cabbage and cooked for about 5 minutes. I added the bok choy leaves after the soup was removed from the heat. Delicious. Read More
(4)
Rating: 5 stars
09/04/2017
I made it on the stove top. I sautéed the veggies as noted in step 1 and then added everything else except the cabbage bok choy and miso and cooked for about 45 minutes. Shredded the chicken and then Added the miso bok choy and cabbage and cooked for about 5 minutes. I added the bok choy leaves after the soup was removed from the heat. Delicious. Read More
(4)
Rating: 5 stars
09/07/2017
We made this and it was excellent. We changed it up a bit. We first browned the chicken in the pot, removed it then added the veggies (including the garlic) and scraped up on the good brown flavoring. We then added the chicken, broth. soy sauce, sriacha and a tablespoon of fish stock, then continued with the recipe. We did take the chicken out and chop instead of shred. We will definitely make this again. I am passing this recipe onto my niece! Read More
(3)
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Rating: 5 stars
09/22/2017
This is an amazing soup!!! Super easy to make using the saute and pressure cooker features on my InstaPot. Extremely filling. Read More
(1)
Rating: 5 stars
12/18/2017
Simply amazing. And easy to do. The flavors blend so well with each other you can still taste the individual flavors but at the same time taste the soup. We couldn t find grapeseed oil and just used some coconut oil. We didn t add the siracha either because kids. But it didn t need it. We only made 4 servings because our kids haven t been eating much recently. (We have 4 ages 8-4). They devoured it! (All except our 4 year old who refused to try it) they Had multiple helpings. We actually ended up not making enough. Our seven year old asked if we could have it every day. Definitely making again. This will be a recurring dinner. Thank you! Just realized we didn t add garlic and used double the ginger. Will do that in the future because it was wonderful! Side note we also used all organic fresh ingredients. Read More
(1)
Rating: 5 stars
12/31/2017
I made it exactly according to the recipe although my five carrots yielded much more than a cup and a half (used them all anyway). This soup was delicious! Make sure you use the reduced sodium soy sauce though -- I almost didn't and was glad that I changed my mind and followed the recipe to the letter. I think if it were any more salty it would have been too much. Read More
(1)
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Rating: 5 stars
02/13/2020
This soup has become a staple in our family. We have it for breakfast sometimes too. Thank you for sharing this! Read More
(1)
Rating: 4 stars
10/22/2018
I could not find bok choy or miso paste in my supermarket. Called the other store nearby and they did not carry miso paste either. Did not add onion or garlic due to diet restrictions. The amount of ginger seemed to me like it would be overpowering so used it but a smaller quantity. I added a half of a package of rice noodles. Added a small amount of purple cabbage since that head was smaller than the napa cabbage at my store. The soup turned out OK not very flavorful given my changes but it is a good base to make chicken noodle soup. Not sure if I will make this again since I could not find key ingredients and do not have an Asian market close by. Read More
(1)
Rating: 5 stars
01/04/2018
I followed the recipe for slow cooker version. The aroma while cooking is tantalizing. The finished product excellent. Read More
Rating: 5 stars
10/25/2018
Easy and delicious! Read More