Chicken Noodle Miso Soup (gluten-free, dairy-free)
Prep time
Cook time
Total time
If you added salt when making your homemade chicken stock, you'll likely need a little less tamari & miso. If you didn't add salt, just leave it out completely because it cancels out the saltiness from the tamari when you add them both in the soup.
Recipe type: Soup
Cuisine: gluten-free, dairy-free
Serves: 4
  • 7-8 cups chicken stock
  • 1 large onion, sliced into half moons
  • 2 large carrots, thinly sliced into rounds
  • 3 cloves garlic, minced
  • 1 cup savoy cabbage (or purple), thinly sliced
  • 1 cup fresh or frozen broccoli florets
  • 1 red thai chili pepper, chopped, or 1 tsp red chili pepper flakes (optional)
  • 4-5 baby bella or white mushrooms, sliced (optional)
  • 5-6 Tbsp Genmai miso
  • 4-5 Tbsp tamari
  • 1 Tbsp rice wine vinegar
  • 2 "patties" of brown rice vermicelli noodles
  1. Bring stock to a near-boil & add onion, garlic, carrots. Also add chili pepper & mushrooms, if using. Turn heat down ti simmer, cover & let cook 8-10mins.
  2. Add noodles, broccoli & cabbage and cook for 3-4 more minutes. While the noodles & veggies are cooking, add miso paste, tamari, vinegar & pepper.
  3. Taste and adjust seasoning to your liking. (We tend to be lighter on the vinegar and heavier on the miso & tamari for a flavourful soup).
  4. Serve with a soup spoon & chopsticks.
  5. Enjoy!
Recipe by Naturopathic By Nature at