This Chickpea Miso Noodle Soup is a comforting bowl of umami-rich goodness, perfect for cozy nights or quick lunches. Silky noodles swim in a savory broth, while tender chickpeas add a satisfying bite and plant-based protein. A hint of miso brings depth, and fresh veggies offer a crisp, vibrant contrast. Ready in just 30 minutes, it’s a nourishing meal that feels indulgent yet wholesome.
Every spoonful is a harmony of textures and flavors—creamy, salty, and slightly sweet, with a touch of warmth from ginger and garlic. It’s the kind of dish that soothes the soul while energizing the body, making it ideal for busy days or when you need a little extra comfort. Simple to prepare yet deeply satisfying, this soup is a must-try for anyone craving a quick, flavorful escape.
Ingredients for Chickpea Miso Noodle Soup
- 1 tablespoon olive oil
- 1 shallot, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth + 1 cup water
- 1.5 cups cooked & drained chickpeas (or 1 can)
- ½ cup uncooked quinoa elbow pasta
- 2 cups chopped kale
- A few squeezes of lemon juice (to taste)
- 2 tablespoons white or shiro miso + a few tablespoons warm water (for mixing)
- Optional: Grated pecorino cheese for serving
- Salt and pepper, to taste
Step-by-Step Instructions
- Heat the oil: In a medium-sized pot, heat 1 tablespoon olive oil over low heat.
- Sauté aromatics: Add the chopped shallot, minced garlic, and a pinch of salt. Cook for a few minutes until translucent and fragrant.
- Simmer the broth: Pour in the 4 cups vegetable broth and 1 cup water. Bring to a simmer and let it cook for 20-30 minutes to develop flavor. (Optional: For a clear soup, strain out the shallot and garlic pieces.)
- Add main ingredients: Stir in the cooked chickpeas, uncooked quinoa elbow pasta, and chopped kale. Cook until the pasta is tender and the kale is wilted, about 8-10 minutes.
- Prepare the miso: In a small bowl, whisk the 2 tablespoons miso with a few tablespoons of warm water until smooth and clump-free.
- Incorporate miso and lemon: Stir half of the miso mixture into the soup along with a squeeze of lemon juice. Taste and adjust by adding the remaining miso mixture, more lemon, salt, or pepper as needed.
- Serve: Ladle the soup into bowls and top with grated pecorino cheese if desired. Enjoy hot with crusty bread on the side!
Perfect Pairings: Serving Suggestions
This Chickpea Miso Noodle Soup is a cozy meal on its own, but it’s even better with a few extras. Serve it with crusty bread for dipping or a sprinkle of pecorino cheese for a salty, umami kick. For a fresh contrast, add a side of quick-pickled vegetables or a simple green salad with a light vinaigrette.
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your tastes! Swap the quinoa elbow pasta for rice noodles or soba for a gluten-free option. Add sliced mushrooms or shredded carrots for extra veggies. If you’re not a fan of kale, try spinach or bok choy instead. For a richer flavor, use chicken broth instead of vegetable.
Save Time: Quick Prep Tips
To speed up the process, use pre-minced garlic and pre-chopped kale from the store. If you’re short on time, skip the simmering step and just cook the shallot and garlic until softened before adding the broth. You can also use pre-cooked chickpeas or even canned beans for convenience.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb some broth, so add a splash of water or broth when reheating. To freeze, omit the pasta and kale, then add them fresh when reheating to maintain the best texture.
Miso Magic: Special Notes
Miso is the star of this soup, so handle it with care! Always dissolve it in warm water before adding it to the soup to avoid clumps. Taste as you go—miso can vary in saltiness, so adjust the amount to your preference. For a deeper flavor, try using red miso instead of white.
Chickpea Miso Noodle Soup
Ingredients
- 1 T olive oil
- 1 shallot, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1.5 cups cooked & drained chickpeas (1 can)
- 1/2 cup (uncooked) quinoa elbow pasta
- 2 cups chopped kale
- a few squeezes lemon
- 2 tablespoons white or shiro miso
- a few tablespoons warm water optional
- grating of pecorino cheese optional
- salt, pepper, to taste
Instructions
- Heat oil in a medium sized pot over low heat.
- Add the chopped shallot and garlic, a pinch of salt. Cook for a few minutes until they slowly become translucent.
- Add the broth and water and simmer for 20-30 minutes.
- Optional step: (for a very clear soup) strain out the shallot & garlic pieces.
- Add the chickpeas, pasta, kale and cook until the noodles are tender and cooked through.
- Reduce heat to low.
- In a small bowl, whisk the miso with a few tablespoons warm water until the miso is incorporated and not clumpy.
- Stir half the miso-water into the soup along with a squeeze of lemon. Taste. If your soup is not salty enough, add the rest of the miso water.
- Add more lemon, salt and pepper to taste.
- Serve hot with crusty bread and pecorino cheese, if desired.