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.
Broth was good but chickpeas, pasta, and cabbage was a strange combination
This soup is the absolute best! Love mine lemony…. Thank you for the recipe!
I’m so glad you loved it!
This was very delicious and quick to make! I added two carrots and bok choy instead of kale. Added more vegetable broth too. Great healing soup!
Hi Julia, I’m so glad you loved the soup!
Yum! Added potatoes, carrots and a bay leaf with the broth along with a glug of nama shoyu (soy sauce) at the end. Served and topped with walnut “parm”. Hearty and nourishing. Thanks.
This sounds delicious and a healthy way to add chickpeas to our meal.I found this recipe while browsing and thanks for sharing.Will try it.
Tried this the other night, subbed spinach for kale and parm for pecorino (it’s what I had) and it was delicious!
Thank you for this awesome soup.
I love this recipe. I’ve tried it a few times and I think I like it better with white/cannelini beans, because they absorb the flavor of the soup a little better than the chickpeas. But overall–so amazing.
This looks so warming and wonderful. Trying it tonight!
I tried to sell my husband on a vegetarian soup when the weather outside was 12 degrees, just below zero with the wind chill. Not to be deterred, I swapped out the chickpeas for a couple of sliced up chicken sausages I had in the freezer. Delicious and hearty, and we both gobbled up the soup. Now I have a great base for whatever is left in the house on a weeknight. Thanks!
excellent points altogether, you just won a new reader.
What could you recommend in regards to your put up that you
made a few days ago? Any sure?
This is one of my all-time favorite soups now. I love how quick and nutritious it is. I made it a second time tonight and added green cabbage in addition to the kale- really good!
I already made this soup twice because my BF loved it as did I, and even though I sort of let the broth simmer for too long the first time which led it to evaporate, he enjoyed the mush and dryer version. I do tend to make things spicier because I love spicy food so I didn’t hold back on the red pepper flakes. Also I used brown rice miso which worked just fine, just added color to the soup. Overall great recipe! (Also my first time making soup EVER! Once I saw this recipe I just had to make it!)
I just made this for dinner and it was super delicious! My 2 year old loved it as well which is a big plus.
I just tried this recipe. For some reason, the broth was not thin, golden and light, like the soup pictured. Not sure what I did wrong, but my broth is thick, yellow and creamy….any ideas? Too much starch?
Did you strain out the shallot and garlic pieces? It’s an optional step, but it helped mine become more thin and brothy. If it’s still not thin enough, try adding more water (or broth), and/or a little less of the other stuff until you get a nice consistency. (although mine was definitely a medium yellow color – the gold spoon might be creating some of the “gold” factor in the photo).
Hope that helps!
Mine was creamy-ish, too. I think it might have had something to do with the brand of miso I used, but not sure.
Just got about two feet of snow here in Chicago, but lucky for me I picked up the ingredients for this yesterday because now I feel warm and hearty and refined and comforted all at once! This is probably my favorite dish I’ve made this winter. Thank you so much for such a lovely recipe!