loveandlemons4.5
chickpea lemon miso noodle soup
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.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
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.
garlic, minced2 clovessalt, pepper, to taste
2
Add the broth and water and simmer for ⏱️ 20-30 minutes.
3
Optional step: (for a very clear soup) strain out the shallot & garlic pieces.
garlic, minced2 cloves
4
Add the chickpeas, pasta, kale and cook until the noodles are tender and cooked through. Reduce heat to low.
chopped kale2 cups
5
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.
salt, pepper, to taste
6
Serve hot with crusty bread and pecorino cheese, if desired.
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