Chickpea Noodle Soup
Ingredients
- ¼ cup vegetable oil
- 2 15.5-oz. cans chickpeas
rinsed, divided
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
plus more
- ¼ cup nutritional yeast
plus more
- 1 large onion
finely chopped
- 1 2" piece ginger
peeled, finely grated
- 4 garlic cloves
finely grated
- 1–2 Tbsp. chickpea miso or yellow miso
- 1 8–10-oz. package dried udon or other wheat noodles or 16 oz. fresh wheat noodles
such as yakisoba, ramen, or pan-fry noodles
- 8 oz. broccolini
halved lengthwise if thick
- 1 tsp. unseasoned rice vinegar
or more
- Cilantro leaves with tender stems and chili oil
optional
Directions
- 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.
- 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.
- 5
Divide soup among bowls. Top with cilantro leaves with tender stems (if using), chili oil, and reserved chickpeas.
Chickpea Noodle Soup
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About this Recipe
When comfort calls, a warm bowl of soup always answers, and this Chickpea Noodle Soup is ready to become your new favorite. Forget traditional chicken noodle; this plant-based version delivers an incredible depth of flavor and satisfying textures that will surprise and delight you.
This recipe truly shines with its clever "triple chickpea" approach. By using chickpea miso for a savory, umami-rich broth and incorporating both soft and wonderfully crispy chickpeas, you get an unparalleled textural experience in every spoonful. It's a thoughtful design that elevates a simple soup into something truly special and memorable.
Prepare for a hearty, deeply flavorful soup that warms you from the inside out. The broth, infused with the subtle richness of chickpea miso, ginger, and garlic, cradles tender wheat noodles. You'll find bites of succulent broccolini, adding a touch of vibrant green and a gentle crunch. Best of all, the mix of creamy, soft chickpeas alongside those golden, crispy ones creates a delightful interplay that keeps each spoonful interesting. It's a comforting yet sophisticated dish, perfect for a cozy evening.
Customizing this Chickpea Noodle Soup is a breeze. Feel free to use your favorite dried udon or other wheat noodles, or opt for fresh varieties like yakisoba or ramen noodles if you prefer. If chickpea miso isn't readily available, a good quality yellow miso will work beautifully, bringing a similar fermented depth. For other greens, consider thinly sliced bok choy or spinach for a quick addition.
Serve this cozy chickpea noodle soup with a drizzle of chili oil for a touch of heat and a sprinkle of fresh cilantro leaves with tender stems to brighten the flavors. It’s a complete meal in itself, perfect for a weeknight dinner or a comforting lunch.