Our lands are finally getting this much needed rain and there’s nothing more comforting than cooking up a big batch of soup on a quiet Sunday afternoon. I was checking my personal emails and my weekly Love and Lemons email showed up.
Now usually when this blog digest arrives in my inbox, complete with beautiful photos and healthy recipes, immediately I bookmark the posts thinking, “I’ll make this someday.” Luckily, today was a bit different. I love this particular blogger because she inspires me to eat more vegetables, and incorporate more vegan and gluten-free dishes into my diet.
The Chickpea Lemon-Miso Noodle Soup was what caught my eye. After reviewing the ingredients, I was happy to see that I actually had almost all in my pantry! White miso, check. Can of chickpeas, check. Lemons, check. I didn’t have the brown rice noodles that it called for, so I improvised with a few whole wheat noodles, and I was fresh out of kale, but spinach made a nice substitute! That’s one thing that I love about making soup – you can do no wrong. Without further adieu, here’s my version of Chickpea Lemon-Miso [light on the noodle] Soup.
chickpea lemon miso noodle soup
- 1T olive oil
- 1 shallot, chopped
- 3 cloves garlic, minced (I only had fermented black garlic from Trader Joe’s on hand, which I substituted. A whole clove added a bit of complexity to the soup.)
- a few pinches of red pepper flakes
- 4 cups vegetable broth + 1 cup of water (I used chicken because that was all I had on hand, feel free to use whatever broth you want)
- 1.5 cups cooked & drained chickpeas aka 1 can
- 1/2 cup uncooked pasta (I used a bit less than what the recipe called for to cut out some of the gluten)
- 2 cups chopped kale (here’s where spinach came to my rescue!)
- big squeeze of lemon
- 2T white miso + few tablespoons of warm water
- optional: grating of pecorino cheese
- salt & pepper to taste
- Heat the oil in a pot over low heat and add the chopped shallot and garlic, and a few twists of pink Himalaya salt. Let that cook for a few minutes until they achieve translucency and add in the pepper flakes. I ended up using the whole head of black garlic, chopped into fine pieces, and added a spoonful of crushed garlic to taste.
- Combine with the broth and water, let simmer for 20-30 minutes. Strain out the chili flakes, garlic and shallot pieces (my personal preference).
- Add chickpeas, pasta, kale (or whatever green you like), and after the noodles have cooked al dente, reduce the temp to low.
- In a separate bowl, whisk together the miso and a few tablespoons of warm water until the miso is thoroughly incorporated.
- Add your desired amount of lemon. I used a lot since I really like acidic/lemon flavors and this lent a nice brightness to the soup. I’m going to use this as a go-to from now on!
- The recipe says to gradually add in the miso-water and taste as you go, but let’s be real. I love my salt and so I poured all of it in the concoction, and even added an extra squeeze of miso! The thing I love about soups [again] is that you can really make the recipe your own. Add more lemon, s&p, even some grated pecorino.
- For added protein, I actually threw in some cooked shrimp and sprinkled a bit of curry power for some kick. Some of my additions break the vegan rules, but you can absolutely make it that way.
The combo of garlic, miso, and lemon are great for fighting those colds that seem to be cropping up this time of year, and leftovers will make a great lunch!