Chickpea Miso Noodle Soup - a healing broth made from lemon and miso is perfect for cold season. Make this gluten free by using quinoa pasta. Vegan.
They say to feed a cold right?
I don’t get sick very often, but this week I’ve been a little bit down for the count. It’s not the worse thing ever – it’s just lingering… and it’s also hungry. Lately, I’ve been craving foods that are hot, cold, and, well, salty (you know, so I can actually taste things).
My scratchy throat and I were on Pinterest the other day and we were inspired by this soup and also this one. I read somewhere that garlic, lemon, and steam help to cure coughs and colds so this broth-y soup fit the bill. I didn’t want cheese to be necessary for depth of flavor so I thought I’d use miso instead, which – bonus – is also healing. (I did add a little bit of pecorino at the end for extra rich saltiness but it’s very optional).
A perfect simple soup for the soul… also quite tasty for lunch the next day. I’m sure this one will be a keeper even when I’m feeling a bit better.
chickpea lemon miso noodle soup
- 1T olive oil
- 1 shallot, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth + 1 cup water
- 1.5 cups cooked & drained chickpeas (1 can)
- ½ cup (uncooked) quinoa elbow pasta
- 2 cups chopped kale
- a few squeezes of lemon
- 2 tablespoons white or shiro miso + a few tablespoons warm water
- optional - grating of pecorino cheese
- salt, pepper, to taste
- 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.
Inspired by Flourishing Foodie and Martha Stewart.