Healthy Chickpea Miso Noodle Soup

20 min
4 servings


1 Tbsp
extra virgin olive oil
medium sweet onion (diced)
2 tsp
garlic granules
5 cup
vegetable or low sodium chicken broth
14 oz
chickpeas (canned, with liquid)
2 cup
kale (chopped)
2 Tbsp
shiso miso
2 cup
cooked pasta (any shape)
fresh lemon
Prep Time:
5 min
Cooking Time:
15 min
Total Time:
20 min


Heat the oil in a medium soup pot; add the onion and cook until translucent, for about 4 minutes.

Add the garlic, broth and can of chickpeas with liquid. The liquid helps to add thickness to the broth. Bring to a simmer; add the kale and cook for 3 to 4 minutes, then reduce the heat to low. 

Use a little broth to loosen up the miso paste, then add the miso and pasta to the soup and finish with a big squeeze of fresh lemon juice.