This is an intensely flavorful vegan alternative to chicken soup. The combination of miso, nutritional yeast and ginger makes a fragrant broth and the chickpeas add texture as both a crunchy garnish and creamy soup component. If you watching your sodium intake, be careful of the type of noodles you buy. The original recipe called for Udon noodles which are very high in sodium, up to 1300 mg per serving! I substituted soba noodles that have a fraction of the sodium and the benefit of being whole grain (made from buckwheat). Note: You’ll see in the photos that I used white beans because at the time, I didn’t have chickpeas in my pantry. White beans make a great sub for chickpeas. Recipe adapted from May I Have That Recipe and Bon Appetit.
Chickpea Noodle Soup
1/4 cup olive oil
2 (15 ounce) cans chickpeas, rinsed and divided
1 teaspoon kosher salt, divided
1/4 cup nutritional yeast plus 2 tablespoons, divided
1 large onion, finely chopped
2″ piece ginger, finely grated
2-4 large garlic cloves, minced
2 tablespoons yellow miso
6 ounces dried soba noodles
1 large bunch bok choy, cut into thin strips
1-2 teaspoons unseasoned rice vinegar
Chili crunch oil and chopped cilantro for serving, optional
- Heat 1/4 cup oil in a Dutch oven over medium heat. Pat dry 1/2 cup of rinsed chickpeas and add to the pot. Cook, stirring often, until chickpeas are golden brown with crispy outer shells, about 3 minutes. Remove pot from heat. Using a slotted spoon, transfer chickpeas to a plate. Season the chickpeas with 1/2 teaspoon salt and 2 tablespoons nutritional yeast.
- Return pot to medium-low heat. Add onion and cook, stirring often, until soft and translucent, about 3 minutes. Add ginger, garlic, and cook, stirring for another minute. Add 1/4 cup nutritional yeast, miso paste, and cook, stirring to coat, about 30 seconds.
- Add 6 cups water, 1/2 teaspoon salt and remaining chickpeas and bring to a boil. Reduce heat, partially cover, and simmer gently, stirring occasionally, about 15-20 minutes.
- Meanwhile, cook noodles according to package directions. Drain and rinse under cold water.
- Add bok choy to the broth and cook for about 2-3 minutes. Add cooked noodles. Remove from heat and stir in 1 teaspoon rice vinegar. Taste the soup. Season with more salt or vinegar if needed.
- Divide soup among 6 bowls. Top with reserved crunchy chickpeas. If desired, top with chili crunch oil and cilantro.
Recipe adapted from May I Have That Recipe and Bon Appetit