Soups & Stewsbonappetit4.7
Vegan Chickpea Noodle Soup
There's triple the chickpea in this quick and comforting soup: The broth is flavored with chickpea miso, and the mix of soft and crispy chickpeas makes for a delightful mix of textures.
👥 4 Servings👤 Sarah Jampel📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Heat ¼ cup vegetable oil in a large heavy-bottomed pot over medium-high. Pat dry a heaping ½ cup rinsed chickpeas (from two 15.5-oz. cans) and add to pot (stand back to avoid pops and splatters). Cook, stirring often, until chickpeas are golden brown with crisp outer shells, about ⏱️ 3 minutes. Remove pot from heat. Using a slotted spoon, transfer chickpeas to a plate, leaving oil behind. Season chickpeas with kosher salt and nutritional yeast; set aside.
2
Return pot to medium-low heat. Add 1 large onion, finely chopped, and cook, stirring often, until softened and translucent, about ⏱️ 3 minutes. Add one 2" piece ginger, finely grated, and 4 garlic cloves, finely grated, and cook, stirring, until fragrant, about ⏱️ 1 minute. Add ¼ cup nutritional yeast and 1–2 Tbsp. chickpea miso or yellow miso (see headnote) and cook, stirring to coat, ⏱️ 30 seconds. Add 6 cups water, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining chickpeas and bring to a boil. Reduce heat, partially cover, and simmer gently, stirring occasionally, until flavors have melded, 15–⏱️ 20 minutes.
large onion, finely chopped12" piece ginger, peeled, finely grated1–2 Tbsp. chickpea miso or yellow miso1. (or more) unseasoned rice vinegar1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
3
Meanwhile, if using dried noodles, cook one 8–10 oz. package dried udon or other wheat noodles in a medium pot of boiling salted water according to package directions. Drain and rinse under cold water.
4
Add 8 oz. broccolini, halved lengthwise if thick, to broth and cook until bright-green and tender, about ⏱️ 2 minutes. Add cooked noodles or 16 oz. fresh wheat noodles and cook until heated through (and cooked, if using fresh noodles), about ⏱️ 2 minutes. Remove from heat and stir in 1 tsp. unseasoned rice vinegar. Taste soup and season with more salt and vinegar if needed.
. broccolini, halved lengthwise if thick8 oz. (or more) unseasoned rice vinegar1 tsp
5
Divide soup among bowls. Top with cilantro leaves with tender stems (if using), chili oil, and reserved chickpeas.
Cilantro leaves with tender stems (optional) and chili oil (for serving)
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