This soup is EVERYTHING. It’s exactly what I want right now in this cold, rainy spring weather – the perfect balance of hot, brothy, umami miso soup with the heft and satisfaction of chicken noodle soup. And don’t even get me started on this chili garlic oil.. IT’S. SO. GOOD.
Also, this recipe uses pretty simple ingredients that you probably already have, except maybe the miso. But maybe you have a container of miso in your fridge that you’ve been wondering what to do with and let me tell you, this is what you want to do with it. But if you don’t have miso, you can definitely leave it out. Then it’s just my version of chicken noodle soup. But don’t skip the chili garlic oil, it’s seriously the best and gives it the perfect little kick of heat!
I made this recipe because I’ve really been craving chicken noodle soup. So I was going to make a CHICKPEA noodle soup but then I thought, it would be so much better with miso to give it that salty umami richness. So I tried it out and it was so good! Then, since I have to make everything spicy, I decided to make this chili garlic oil and it did not disappoint. The combo is perfect – salty umami, rich spiciness, creamy chickpeas, chewy noodles, mmmm. So good.
Seriously, go make this friends. I hope you love it as much as I do. <3
This is the perfect balance of hot, brothy, umami miso soup with the heft and satisfaction of chicken noodle soup, topped with the most delicious chili garlic oil to give it a little kick of heat!
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/2 tsp dried thyme
- 4 cups vegetable broth
- 2 cups water
- 1 14.5-oz can of chickpeas, drained and rinsed
- 3/4 cup of elbow macaroni or your favorite short pasta
- 1/4 cup miso*
- For the chili garlic oil:
- 1/4 cup neutral oil
- 8 garlic cloves, sliced thinly
- 2 tsp crushed red pepper flakes
- 1. Heat a large pot on medium heat and add 2 Tbsp olive oil. When hot, add onions, carrots, celery, garlic and thyme and season with salt and pepper. Stirring occasionally, cook for 8-10 minutes until vegetables are tender.
- 2. Add vegetable broth, water, chickpeas and elbow macaroni. Stir and bring to a simmer. Make sure you stir it often for the first few minutes so the pasta doesn't stick to the bottom of the pot. Let it cook for 10 minutes or so until the pasta is al dente. While the soup cooks, make the chili garlic oil.
- 3. Heat a small skillet on medium low heat and add oil. When hot, add the garlic and red pepper flakes and stir. Let it cook for 5 minutes or so. Make sure you don't burn the garlic- we're not looking for crispy garlic here! It should barely change color. Remove from heat and let marinate while you finish the soup.
- 4. When the noodles are al dente, turn off the heat. Remove about a half cup of hot liquid from the soup and put it in a bowl. Add the miso to the hot liquid and whisk until smooth. Add the miso mixture to the soup pot. Stir and season the soup to taste with salt and pepper.
- 5. Serve the soup immediately, topped with a drizzle of chili garlic oil of course!
* I used red miso, but you could use whatever you've got on hand, or even leave it out! Then it will be just a chickpea noodle soup - my version of chicken noodle soup!