When autumn evenings begin to feel cooler, this is exactly the sort of soup I want: a generous bowl of silky rice noodles, tender chicken and crisp vegetables in a savoury miso broth, finished with fresh chilli, spring onions and plenty of coriander.

It is deliberately Asian-inspired rather than tied to one particular cuisine. Miso supplies deep savoury flavour, fish sauce adds seasoning and the fresh garnishes keep the finished bowl bright. The result is cosy without being heavy—ideal when you want comfort food that still feels fresh.

A plain bag of prepared stir-fry vegetables makes this exceptionally easy, although you can use whatever needs eating from the fridge. Rice vermicelli cooks separately in minutes and is divided between the bowls just before serving, so it does not soak up all that lovely broth.

Method

1. Soak the noodles. Put the rice vermicelli into a large heatproof bowl or lidded container. Cover with freshly boiled water and leave for 5–8 minutes, or follow the packet instructions. Drain, rinse briefly under cool water and set aside.
2. Prepare everything else. Cut the chicken into small, even pieces. Chop the garlic, slice the chilli and spring onions, and roughly chop the coriander. Keep some chilli aside for serving.
3. Start the broth. Heat the groundnut oil in a large saucepan over a medium heat. Add the garlic and half the chilli, then cook for approximately 30 seconds until fragrant without allowing the garlic to brown.
4. Poach the chicken. Add the water and fish sauce, then bring to a gentle simmer. Add the chicken and cook gently for 12–15 minutes, until it is opaque throughout and has reached 75°C at its thickest point.
5. Add the vegetables. Stir in the mixed stir-fry vegetables and simmer for another 4–5 minutes. Keep them bright and slightly crisp rather than cooking them until completely soft.
6. Add the miso gently. Put the miso into a small bowl and mix it with a ladleful of hot broth until smooth. Reduce the soup to its lowest heat, stir in the loosened miso and warm it through without returning the pan to a vigorous boil.
7. Taste the broth. Add a little more fish sauce only if necessary. Miso and fish sauce are both salty, so adjust gradually.
8. Assemble the bowls. Divide the drained noodles between four shallow soup bowls. Ladle over the chicken, vegetables and hot broth, then finish with spring onions, coriander and the reserved fresh chilli.

Storing and reheating

For the best texture, store the cooked noodles separately from the soup. Cool both promptly and refrigerate in covered containers for up to 2 days. Reheat the broth and chicken until piping hot throughout, but avoid repeatedly boiling it. Add the noodles to each bowl and pour over the reheated soup. This recipe is not ideal for freezing once the noodles and vegetables have been added.

For another quick noodle bowl, try my lunchtime miso, tofu and noodle cup-a-soup. If you want something richer from the slow cooker, try my Mongolian beef with coconut rice.

Kitchen note: Asian supermarkets are often excellent places to buy rice noodles and miso in larger, better-value packs. You can also find useful soup bowls, storage containers and other equipment in Foodwizardry’s Amazon shop. As an Amazon Associate, I may earn from qualifying purchases, at no extra cost to you.

Gluten-free and allergy note: Check that the miso and fish sauce are specifically labelled gluten-free, as recipes vary and some miso contains barley. Groundnut oil is peanut oil; use a neutral alternative if required. Miso contains soya, and prepared vegetable packs may carry additional allergen warnings.