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chickpea noodle soup



  • 4 TB olive oil
  • 6 ounces capellini, broken into matchstick-sized pieces
  • 1/2 cup canned chickpeas
  • 6 cups vegetable stock
  • 2 TB mirin or dry white wine
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seeds
  • 2 cups sliced cremini mushrooms
  • 6 cloves garlic, minced
  • 1 2 large carrots, sliced
  • 1 large yellow onion, chopped
  • 2 cups of pressed and finely diced tofu
  • 1/3 cup chickpea miso


  1. Saute the pressed tofu in 2 TB of the oil until browned in a large stock pot over medium high heat. Remove and set aside.
  2. Add in the rest of the oil and add the carrots and onions and saute for 10 minutes. Add the garlic, mushrooms and herbs and sautee for 5 minutes more. Deglaze the pot with the mirin or wine and then add the stock and chickpeas.
  3. Cover and bring to a boil, then reduce the heat to medium low. Simmer for 10 minutes.
  4. Add in the capellini and cover again. Cook for 5 minutes and then remove the lid. In a small bowl, combine the miso with a bit of the broth until its well combined, then add that back into the pot. Add in the sauteed tofu and incorporate well into the soup.
  5. Once you’ve added in the miso, don’t boil the soup—it will destroy all of the beneficial enzymes in the miso. Enjoy!