Chickpea Miso Noodle Soup – Vegan & GF Recipe

Whoa. Just whoa. This vegan miso soup recipe gives my taste buds the big time goosebumps. This recipe started as me just making something for me (a novel idea, right?!) and not worrying about whether or not anyone else in the house would appreciate it. I wanted something easy, but also kinda “sophisticated.” This creation happened right after the holidays and I was oh-so tired of heavy meals and feeling super weighed down after eating. I had also been surrounded by lovely… but sick (ewww!) extended family members for the past week and felt like my body needed to arm itself against impending doom. And so, vegan Chickpea Miso Noodle Soup was born.

I have made this tasty soup about three or four times now and played with a few variations each time to test different flavour and veggie options. During this trial period, the kids have also totally fallen for this dish. They say they officially prefer it over my regular No-Chicken Noodle Soup, which says a lot (they friggin’ LOVE that soup!). However, my two picky eaters are very unhappy with me when I load it with the chopped kale and much prefer when I opt for broccoli instead. You can’t win’em all. Alrighty, let’s do the wanna-be food blogger thing and break this dish down!

Why You Gotta Try this Vegan Chickpea Miso Noodle Soup Recipe

• Ready in 30 minutes or less, making it an excellent weeknight dinner.
• Ingredients are totally flexible! Don’t want to use kale? No problem. Broccoli, carrots or any other veggie will do just fine! Don’t have chickpeas on hand? Toss a cup of white beans in there instead.
• The miso broth is familiar enough to keep your picky eater happy, but slightly sophisticated enough for adult palettes.
• Got a house of people who will pretty much eat anything (wow… lucky you *insert my jealous tone*)? Jazz this puppy up by finishing it with chopped cilantro, chili flakes and chopped green onions. This is how I eat it and OMG it’s a life changer!
• Like most soups, it’s great for using up slowly dying produce or leftovers from the fridge.
• This miso soup recipe is healthy AF! Miso is fermented and offers your body a mini shot of gut happy probiotics. The lemon, garlic and onion can all help safe guard you against crappy things like the common cold.

Umm, What the Heck is Miso?

• Miso is a fermented paste that originates from Japan and has been used since the third century BC or earlier. That’s insane, right!?
• Traditionally made using soybeans, rice, barley and buckwheat. Modern variations include chickpea (this girl’s favourite! ), corn and even quinoa.  
• The taste, colour, texture and appearance of miso can vary by region and season. However, all miso’s offer a rich umami that can create seriously delicious depth in vegetarian meals.
• In most cases, the darker the miso, the longer it has been fermented and the stronger the taste. In Western culture, lighter miso is more popular.
• Rather than go through the many options and opinions about how to and not to store miso, I am just going to send you here!

Try this miso soup recipe and send us your feedback!

Chickpea Miso Noodle Soup - Vegan & Gluten-Free

Bursting with zesty flavour and ready in under 30 minutes! Miso noodle soup is a kid-friendly dish that is hearty, healthy and can be loaded with any veggies you have on hand.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Main Dish

Servings 5 servings

Ingredients

  

• 1 tbsp olive oil
• 3 cloves chopped garlic
• 1/2 cup chopped yellow onion
• 6 cups light broth
• 1/2 cup chopped celery
• 2 cups chopped greens - I used kale
• 1 cup cooked chickpeas
• 1 cup cooked pasta - I used brown rice shells
• 2 tbsp hot water
• 1.5 tbsp miso paste
• 1.5 tbsp fresh lemon juice
• salt & pepper to taste

Instructions

 

• In a soup sized pot, over medium heat add oil, garlic and onions. Cook until translucent.
• Add the broth and bring to a light simmer. Continue for 15 minutes.
• Strain out the garlic and onions. (Not necessary, but helps make this recipe super kid friendly)
• Return pot of broth back to stove over medium heat and add pasta, chickpeas, celery and greens. Cook for about 10 minutes, or until veggies are to your desired tenderness. Remove from heat, or lower heat to lowest setting.
• In a small bowl add hot water, miso and lemon. Whisk together and add to soup. Combine well and add salt and pepper to taste.

Notes

- Really any miso will work for this recipe. I am totally obsessed with chickpea miso and used it here. If you are new to miso or have a next level picky eater in your life, chickpea or white miso are the way to go! - Chopped greens are my preferred choice for this soup, but go ahead and use whatever you'd like. My youngest likes when I use broccoli, that way he doesn't have to pick through the wilted greens. - For the light broth, simply use slightly less bouillon/concentrated stock when combining with the water than you typically would. If you have pre-made stock, just dilute with water. - Although I am sure you CAN freeze this soup, I wouldn't suggest it. However, if you do freeze and re-thaw with no problems, feel free to comment and tell me how wrong I was 😉

Keyword soup

Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic

Vegan and Gluten free food and cooking | Mostly Domestic

Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic