Red Meat Allergy Friendly Miso-Sesame Chickpea Noodle Soup
Total time45 min
Prep time15 min
Cook time30 min
4.5(10)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ½ tsp black pepper, freshly ground
- 6 cups low-sodium vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 6 oz brown rice noodles
- 3 tbsp white miso paste
- 1 tbsp tamari
- 2 tsp toasted sesame oil
- 2 cups baby spinach
For serving
- 2 green onions (scallions), thinly sliced
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic, ginger, turmeric, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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