Chicken and miso is this a thing?? I love a quick miso soup, and all the flavours that go with it.  So marinating the chicken in miso and soy, was a no brainer. It helps to soften the chicken, and tenderise it. Its quick, easy and simple to create a chicken miso bowl, with endless ingredients to mix and match with, make it as simple or complicated as you like. Try cherry tomato halves, a softly boiled egg perhaps.

Check out my instagram  @janeecollins  post on the video  to make this little beauty.

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Miso chicken bowl

Prep time 25 minutes

Cooking time 10 minutes

Serves 4



1 kg chicken thighs, chopped

2x miso packets

2 Tbsps soy sauce

1 tsp sesame oil

180g ramen noodles

2 Tbsps vegetable oil

4 shallots, chopped into 3 cm lengths

100g spinach leaves

1 cup shelled edamame beans

1 avocado, sliced

Micro radish

Seaweed and soy sprinkle *



1 lemon, juiced

2 Tbsps olive oil



1 Place chicken, miso, soy and sesame oil into a nonmetallic bowl. Stir to coat. Refrigerate for 20 minutes.

2 Bring a medium saucepan of water to the boil. Add noodles and cook for 2-3 minutes. Drain.

3 Heat oil in a large frypan over medium high heat, add chicken and cook for 3-4 minutes, stirring continuously. Add shallots and cook for a minute.

4 To assemble salad bowl, combine dressing ingredients.

Start with a portion of noodles, add spinach leaves, edamame beans, avocado, micro radish, chicken, sprinkle with seaweed and soy mix and drizzle with dressing.

 chicken Miso bowl

chicken Miso bowl

* sizzle tip-  soy and seaweed sprinkle is a mixture of sunflower seeds, pepitas, poppy seeds and chia seeds, tossed in soy sauce and mixed with nori seaweed.

Found in fruit & vegetable stores, or the health food section of the supermarket.