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.
Miso is a great choice when you are sick as It is so nutritious and flavorful. It comes together so fast so even if you are worn out from whatever virus you have, you can usually muster up enough energy to make it. Love the addition of lemon at the end!
Thanks Lori! it was easy enough that I somehow mustered up enough energy for the cooking and also for the photo 🙂
Looks good! What kind of miso do you use? Would instant work or does it need to be paste?
Thanks!!
I made this recipe on Saturday because I too felt under the weather. I added some sliced portobello mushrooms- delicious!
oh, and white beans.
I never had chick peas with pasta!
Miso is so good. With the unusually cold weather here lately, soup would hit the spot. Saving this one. Thanks! =)
This looks so good!
What a yummy flavour combination- this will go down a traet on hot summer evenings for something like, warm yet refreshing to eat!
xox Amie Spoonful of Vintage
This looks yummy! And so simple. Hope you’re feeling better soon – I swear by ginger when I’m ill; as a friend’s mum once said “It heats you up from the inside”…not sure about that, but it seems to do the trick!
Hi Meredith – I swear by ginger too – tea with lemon and ginger has been really helping me all week 🙂
Oh my goodness, this is my kind of soup. Definitely a cure soup and what I would crave when I’m sick too. I may add some turmeric in as well for it’s anti-inflammatory properties. I’ve been in search for that perfect quick go-to recipe for when I am sick, and I think I just found it!!
I made this soup yesterday, house full of sick people. I love it! It’s going in the rotation.
Add all the miso, don’t be a wuss! 😉
I sure hope you feel 100% soon. If we live next door to each other, I will definitely bring you my “Thai” soup 🙂
Hi Pang, that’s so funny you say that because I live down the street from a little Thai place and I’ve been eating their coconut soup many days for lunch this week (like, including today) 🙂
Yay!!! Thai soups cure all, yay!!!!!!
I’ve made something similiar to this but not with miso, how creative!
Thanks – it was a last minute idea but it ended up working so well 🙂
Sounds so comforting! Definitely going to try this soup! I’ve been down with a cold, too…and I was relieved to read that you said yours is making you hungry. Mine, TOO!!! I keep thinking, “shouldn’t I have *lost* my appetite?!?”
Found you through How Sweet It Is. 🙂
ha – I know! Soon after breakfast I’m wondering how long until lunch… then an afternoon snack (and so on)…
Love this! Sort of a hybrid of a Tuscan pasta-bean soup and a Japanese miso soup!
Thanks Emma!
That looks very yummy. Perfect for a spring lunch or starter!
This looks so soothing – a healthy comfort food. Hope you’re feeling better already!
I am from Melbourne, currently in the midst of a pretty intense heatwave (40 degrees C!). And you have somehow managed to make me crave a steamy hot bowl of this soup!
It looks absolutely amazing.
Thanks, yet again, for another inspiring recipe. X
ha! wow, that’s pretty hot… I’m thinking next year we should spend winter in Australia 🙂
I love how “no big deal” you are about your cold – I get sick every second year or so and am suuuuuch a baby!! This soup looks great for any time of the year though. Yum!
ha, well I’ve had worse for sure 🙂
Mmmm this sounds awesome! I love soups with a miso base, and we’re stuck in a deep freeze right now so a big pot of this soup seems so comforting. I think I’ll be digging out the soup pot this weekend!
thanks Angela! It’s been cold here too, nothing like hot soup to take the chill off 🙂
sounds like something i should try 😀