Chickpea Miso Noodle Soup
This Chickpea Miso Noodle Soup is a comforting bowl of umami-rich goodness, perfect for cozy nights or quick lunches. Ready in just 30 minutes, it’s a nourishing meal that feels indulgent yet wholesome.
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.
Tried this recipe?Let us know how it was!