Vegan Chickpea Noodle Soup

bonappetit.com

Chelsea FH

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 to 2 Tbsp. chickpea miso or yellow miso

1 8 to 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. (or more) unseasoned rice vinegar

Cilantro leaves with tender stems (optional) and chili oil (for serving)

Directions at bonappetit.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer