RECIPE: Miso chicken

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Heard of miso but aren’t quite sure how to use it? Miso is a fermented food which means its full of good gut bacteria which is so important to support immunity, especially in ladies who have endometriosis.

Miso is rich in mouth-filling, unbound glutamates, which give some foods that meaty taste known as umami.
Umami is a taste which is described as rounded, rich and savory.

This recipe serves two and is a quick and simple midweek dinner option. Let me know if you give it a try.


Chicken breast

  • Miso paste (about a tablespoon)

  • Rice vinegar (about a teaspoon)

  • Soy sauce (about a tablespoon)

  • Sesame oil (a teaspoon)

  • Ginger (a thumb sized amount)

  • Honey (a teaspoon)

  • Rice noodles (2 nests)

  • Carrot ( 1 medium carrot)

  • Pak choi (a good handful each)

  • Coriander (a bunch for garnishing)

  • Sesame seeds (a teaspoon)


Preheat oven to 180 degrees celsius

  • Fill a medium saucepan with salted water, place over a high heat and bring to a boil.

  • Make the miso dressing by mixing together 1 tbsp of oil, the miso paste, rice vinegar, soy sauce, sesame oil, ginger, honey and a tbsp of water. Mix together to get a sauce like consistency. 

  • Peel & grate the carrot & chop the pak choi

  • Once water is boiling add noodles and cook according to the instructions.

  • Heat a little oil on the pan and add chicken to it once it is hot.

  • Add the chicken and 2 tbsp of the miso dressing and colour the chicken on both sides

  • Once the chicken is coloured put it in the oven and finish cooking it - this should take 15-20 minutes. 

  • Once noodles have been drained add the carrot and pak choi and stir well. The heat from the noodles should cook the vegetables enough. 

  • Add the rest of the miso dressing to the noodles and stir through

  • At the last minute dress with the coriander leaves and sesame seeds. 

  • Serve & enjoy! 

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