This Chickpea Ramen Soup gives you a rich, savory broth, tender noodles, and a nutritious, satisfying dinner in about 20 minutes, without hours of simmering or complicated ingredients.
For more comforting Asian-inspired meals, try our easy tofu soup, peanut noodles, or creamy peanut butter noodle soup with chickpeas.
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Why you’ll love this chickpea ramen soup!
Traditional ramen broths can take hours to make, but I wanted something different. A Chickpea Ramen Soup that’s ready in about 20 minutes, made with everyday ingredients, and packed with vegetables. ๐ No complicated steps, no all-day simmering, and very little cleanup.
Of course, flavor is non-negotiable. Louise and I won’t eat something just because it’s healthy! So we build flavor from the bottom up, sautรฉing mushrooms, onion, garlic, and ginger to create a rich, savory broth. A little miso adds extra depth, but it’s completely optional.
The result is a nutritious, fiber-rich soup with tender chickpeas, spinach, and noodles. ๐ฅฌ It’s comforting and filling without feeling too heavy, and we enjoyed it so much that there wasn’t a spoonful left.
I love topping mine with a jammy soft-boiled egg, but tofu, chicken, or shrimp work too. Use your favorite noodles, adjust the broth to your taste, and you’ve got a satisfying weeknight dinner. โค๏ธ
P.S: If you enjoy cooking with chickpeas, try our chickpea noodle soup for a more traditional version, our Italian chickpea soup, or our easy Greek Chickpea Soup.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Olive oil: For sautรฉing the vegetables. Substitute avocado oil.
- Onion: Builds a sweet, savory base. Yellow, white, or shallots work.
- Mushrooms: Cremini add savory depth. Substitute shiitake, white button, or oyster mushrooms.
- Garlic: Adds aroma. Use prepared garlic paste, or garlic-infused oil if garlic intolerant.
- Fresh ginger: Adds warmth and freshness. Prepared ginger paste works too.
- Red pepper flakes: For gentle heat. Substitute chili crisp, sriracha, or omit.
- Vegetable broth: Use reduced-sodium if possible. Chicken broth works too.
- Soy sauce: Use reduced-sodium if possible. Adds savory depth. Substitute tamari or coconut aminos.
- Chickpeas: Make the soup filling and fiber-rich. Substitute diced firm tofu, edamame, or white beans.
- Spinach: Substitute Swiss chard, bok choy, Chinese cabbage, or kale. Firmer greens need longer cooking.
- Miso paste: Optional for extra umami. White miso is mildest. Otherwise, add more soy sauce or salt to taste.
- Toasted sesame oil: Optional for a nutty finish.
- Ramen noodles: Substitute udon, soba, rice vermicelli, or other Asian-style noodles.
- Green onions: Add freshness. Substitute chives or fresh cilantro.
- Soft-boiled eggs: For extra protein. Substitute shredded cooked chicken, shrimp, crispy tofu, or edamame.
- Optional toppings: Make it your own with shredded rotisserie chicken, halved soft-boiled eggs, chili crisp, toasted sesame seeds, shredded carrots, fresh cilantro, or sriracha. Mix and match your favorites.
How to Make Our Chickpea Ramen Soup
Step 1. Sautรฉ the vegetables
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sliced mushrooms.
Cook for 5โ7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Stir in the grated garlic, fresh ginger, and red pepper flakes. Cook for another minute until fragrant.
Step 2. Build the broth
Pour in the vegetable broth and soy sauce, then add the drained and rinsed chickpeas.
Bring to a gentle boil, reduce the heat, and simmer for 10 minutes to let the flavors develop.
This simple method creates a rich, savory mushroom broth without hours of cooking.
Step 3. Add the spinach and miso
Stir in the baby spinach and cook for 1โ2 minutes, until wilted.
If using miso (recommended), dissolve it in a small bowl with a few tablespoons of hot broth, then stir it into the soup.
Turn off the heat, add the toasted sesame oil, and taste. Adjust with more soy sauce or a pinch of salt if needed.
Step 4. Prepare the noodles and eggs
While the soup simmers, cover the dried ramen noodles with boiling water in a heatproof bowl. Soak for 3โ5 minutes, until tender, then drain and rinse under cold water. If your noodles require boiling, follow the package instructions.
For soft-boiled eggs, cook them in boiling water for 6โ7 minutes, then cool in cold water for 5 minutes before peeling.
Step 5. Assemble and serve
Divide the noodles among four bowls and ladle the hot chickpea soup over them.
Top with your favorites: shredded rotisserie chicken, halved soft-boiled eggs, chili crisp, sesame seeds, shredded carrots, fresh cilantro, or sriracha. Serve hot.
Tips
- Brown the mushrooms for better flavor. Give them 5โ7 minutes to release their moisture and start browning before adding the garlic and ginger. This builds a savory base without simmering the broth for hours.
- Taste the broth before adding salt. Vegetable broths vary a lot in saltiness, and soy sauce and miso both add salt. Taste at the end and adjust with a little more soy sauce or a pinch of salt.
- Don’t worry if you don’t have miso. It adds extra depth, but the soup is flavorful without it. The sautรฉed vegetables, garlic, ginger, and soy sauce do most of the work.
- Cook the noodles separately. This keeps them from absorbing too much broth and turning mushy. Add them directly to individual bowls just before serving.
- Choose noodles you enjoy. Instant ramen, udon, soba, and rice noodles all work. Just follow the package instructions, as cooking times vary.
- Add your protein of choice. A jammy soft-boiled egg is my favorite, but diced tofu, cooked shrimp, or shredded cooked chicken are excellent alternatives. Warm cooked chicken in the broth before serving.
- Add delicate greens at the end. Spinach only needs a minute or two. If using kale, Swiss chard, or Chinese cabbage, add them earlier so they have time to soften.
- Finish with a little sesame oil. Toasted sesame oil has a strong, nutty flavor, so a small drizzle is enough.
- Serve the soup while it’s hot. Have your toppings ready before assembling the bowls. For extra flavor and texture, try sliced green onions, sesame seeds, chili crisp, or a squeeze of lime.
- Keep the broth and noodles separate if making ahead. The noodles continue absorbing liquid as they sit. Store them separately and combine just before eating so the noodles stay tender and the soup stays brothy.
Frequently Asked Questions
Absolutely! Miso adds extra savory depth, but the soup is delicious without it. Just taste the broth before serving and add a little more soy sauce or a pinch of salt if needed.
Yes! Udon, soba, rice noodles, and vermicelli all work well. Cook them according to the package instructions and add them to individual bowls just before serving.
Yes. Use gluten-free vegetable broth, tamari instead of soy sauce, and certified gluten-free rice noodles. If adding miso, check the label, as some varieties contain barley.
Of course! For a protein-packed noodle soup, add diced firm tofu, shelled edamame, shredded cooked chicken, or shrimp. Add cooked proteins to the broth to warm through, or simmer raw shrimp until fully cooked.
Yes! Add extra red pepper flakes with the garlic and ginger, or finish your bowl with sriracha, chili crisp, or your favorite hot sauce. This way, everyone can adjust the heat to their liking.
Definitely! This quick Asian-inspired soup is great for meal prep. Prepare the broth, chickpeas, and vegetables ahead, then cook the noodles when you’re ready to eat. Keep the toppings separate for the best texture.
Refrigerator: Let the soup cool, then store it in an airtight container for up to 3โ4 days. Keep the noodles separate so they don’t soak up the broth.
Freezer: Freeze the soup without the noodles or eggs for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm the soup in a saucepan until steaming hot, adding a splash of broth or water if needed. Prepare the noodles separately and combine just before serving.
More Easy Vegetarian Soups
- Cajun Black Bean Soup
- Cabbage Lentil Soup
- Black Bean Orzo Soup
- Lemon Gnocchi Soup
- Lemon Butter Bean Soup
- French Lentil Soup
- Three Bean Orzo Soup
- Turmeric Lentil Soup
If you try this Chickpea Ramen Soup Recipe please leave a ๐ star rating and let us know how it turned out in the commentsโwe love hearing from you.
Chickpea Ramen Soup (The 15-Minute Broth Makes It)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 8 โ 10 ounces cremini mushrooms sliced โ white button or shiitaki work too
- 3 cloves garlic grated
- 1 inch fresh ginger grated
- ยผ teaspoon red pepper flakes
- 6 cups vegetable broth preferably reduced sodium
- 3 tablespoons soy sauce preferably reduced sodium
- 2 cans chickpeas 15 oz / 400 g each can โ rinsed
- 4 cups spinach
- 1 โ 2 tablespoons miso paste optional for extra umami
- 2 teaspoons toasted sesame oil optional
- 6 to 8 ounces instant ramen noodles or other noodles of choice
- 2 green onions plus optional sesame seeds or hot sauce
- 2 soft boiled eggs for serving โ sub tofu, shredded cooked chicken, or shrimp
Instructions
- Sautรฉ the vegetables: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 medium onion (chopped) and 8 โ 10 ounces cremini mushrooms. Cook for 5โ7 minutes, stirring occasionally, until the mushrooms soften and start to brown.Add 3 cloves garlic (grated), 1 inch fresh ginger (grated), and ยผ teaspoon red pepper flakes. Stir for 1 minute until fragrant.
- Make the broth: Add 6 cups vegetable broth, 3 tablespoons soy sauce, and 2 cans chickpeas (rinsed).Bring to a gentle boil, then lower the heat and simmer for 10 minutes to develop the flavor.
- Add spinach and miso: Stir in 4 cups spinach and cook for 1โ2 minutes until wilted.If using miso (recommended), mix 1 โ 2 tablespoons miso paste with a little hot broth in a small bowl until smooth, then stir it into the soup.Turn off the heat, add 2 teaspoons toasted sesame oil, and taste. Add more soy sauce or a pinch of salt if needed.
- Prepare the noodles and eggs: While the soup simmers, put 6 to 8 ounces instant ramen noodles in a heatproof bowl and cover with boiling water. Soak for 3โ5 minutes until tender, then drain and rinse under cold water. If your noodles need boiling, follow the package instructions.For soft-boiled eggs, gently lower them into boiling water and cook for 6โ7 minutes. Cool in cold water for 5 minutes, then peel.
- Assemble and serve: Divide the noodles among four bowls and pour the hot chickpea soup over them. Top with halved eggs, sliced green onions, and optional sesame seeds, hot sauce, or sesame oil. Serve hot.
Notes
- Olive oil โ Avocado oil.
- Onion โ Yellow onion, white onion, or shallots.
- Mushrooms โ Shiitake, white button, or oyster mushrooms.
- Garlic โ Prepared garlic paste or garlic-infused oil.
- Fresh ginger โ Prepared ginger paste.
- Red pepper flakes โ Chili crisp, sriracha, or omit.
- Vegetable broth โ Chicken broth.
- Soy sauce โ Tamari or coconut aminos.
- Chickpeas โ Diced firm tofu, edamame, or white beans.
- Spinach โ Swiss chard, bok choy, Chinese cabbage, or kale.
- Miso paste โ More soy sauce or salt to taste, or omit.
- Toasted sesame oil โ Omit.
- Ramen noodles โ Udon, soba, rice vermicelli, or other Asian-style noodles.
- Green onions โ Chives or fresh cilantro.
- Soft-boiled eggs โ Shredded cooked chicken, shrimp, crispy tofu, or edamame.
- Optional toppings โ Shredded rotisserie chicken, soft-boiled eggs, chili crisp, toasted sesame seeds, shredded carrots, cilantro, or sriracha.
- Brown the mushrooms: Cook for 5โ7 minutes to build a rich, savory flavor.
- Taste before salting: Broth, soy sauce, and miso vary in saltiness. Adjust at the end.
- Cook noodles separately: Add them just before serving to prevent mushiness.
- Use your favorite noodles: Ramen, udon, soba, or rice noodles all work.
- Switch up the protein: Try soft-boiled eggs, tofu, shrimp, or shredded cooked chicken.
- Add greens at the end: Spinach wilts quickly; tougher greens need longer.
- Finish with sesame oil: A small drizzle adds plenty of nutty flavor.
- Top and serve hot: Try green onions, sesame seeds, chili crisp, or lime.
- Store and freeze: Refrigerate for 3โ4 days or freeze for up to 3 months. Keep noodles separate and freeze without eggs.
Nutrition
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Hi! We are Nico & Louise
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My husband is a vegetarian of over 60 years but will not eat a mushroom at all! There are so many wonderful recipes using mushrooms and I always wonder what I could do to keep the flavor and integrity of a dish like this without using mushrooms! Perhaps taking all the shrooms out once they are done cooking and set aside for myself? Love your recipes!
Hi Tammy! You know, I’ve been thinking quite a bit about mushroom substitutions for people who don’t like them, and it’s not an easy one! Mushrooms have such a unique flavor and add a depth that’s hard to replace.
I actually think your idea of cooking with them and then removing them is a smart one! That way you still get some of their flavor in the sauce.
Alternatively, you could boost the umami with a little extra miso or soy sauce, but it’s not quite the same, and you’d be adding more sodium.
Thanks so much for your kind words and for bringing this up!
Nico