Miso Chickpea Noodle Soup (Vegan + Gluten-Free)
I’ve been making this vegan version of chicken noodle soup for years and now that I’m sick and have just made another batch, I figured it’s about time I post the recipe!
This chickpea noodle soup is a warm, comforting hug in a bowl. It has all the classic components of chicken noodle soup, but made cheaper, easier and vegetarian by subbing chicken for chickpeas. They soften up in the broth and add protein and fibre to this delicious vegan soup. I add miso to the broth for salty umami flavour and use brown rice macaroni or shells to keep this soup gluten-free, and it turns out perfectly every time. Now let’s hope it heals me!
Miso Chickpea Noodle Soup (Vegan + Gluten-Free)
Ingredients
2 tbsp olive or avocado oil, divided
1 medium onion, diced
4-6 large cloves garlic, finely minced
3 stalks celery, chopped into ½ inch pieces
4 large carrots, chopped into ½ inch pieces
1 inch piece of fresh ginger, minced (optional)
6 cups vegetable broth or water (I always use water and this Better Than Bouillon Paste)
1-2 tbsp light miso paste (add less if you’re using vegetable broth that is salted)
1 can chickpeas, drained + rinsed
2 cups dried pasta of choice (I use a gluten-free brown rice pasta)
1 tbsp apple cider vinegar
Squeeze of lemon
Sea salt and fresh pepper as needed
½ cup chopped fresh parsley and/or dill for topping (optional)
Method
Heat 2 tbsp oil in a large pot over medium. Add the onion, garlic, ginger and some salt and pepper. Cook for a few minutes until the mixture is soft and translucent. Add your carrots and celery, then stir and cook for another 3-4 minutes.
Pour your water or broth into the pot, the add the miso paste and whisk. Bring the mixture to a light boil. Add your pasta and chickpeas, then cook for 7-8 minutes or until the pasta is al dente per the package instructions (you want it slightly undercooked since it will sit in the broth and continue to cook).
Once the pasta and veggies are tender, remove your pot from the heat and stir in your apple cider vinegar and a squeeze of lemon. Taste and add sea salt, black pepper and lemon as desired. Serve hot topped with fresh herbs!
Makes 4-6 servings
