Chickpea Ramen Soup (The 15-Minute Broth Makes It)
Servings: 4 people
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 8 – 10 ounces (250 g) cremini mushrooms sliced – white button or shiitaki work too
- 3 cloves garlic grated
- 1 inch (2.5 cm) fresh ginger grated
- ¼ teaspoon red pepper flakes
- 6 cups (1.5 L) vegetable broth preferably reduced sodium
- 3 tablespoons soy sauce preferably reduced sodium
- 2 cans chickpeas 15 oz / 400 g each can – rinsed
- 4 cups (4 handfuls) spinach
- 1 – 2 tablespoons miso paste optional for extra umami
- 2 teaspoons toasted sesame oil optional
- 6 to 8 ounces (200 g) instant ramen noodles or other noodles of choice
- 2 green onions plus optional sesame seeds or hot sauce
- 2 soft boiled eggs for serving – sub tofu, shredded cooked chicken, or shrimp
- Sauté the vegetables: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 medium onion (chopped) and 8 – 10 ounces cremini mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms soften and start to brown.Add 3 cloves garlic (grated), 1 inch fresh ginger (grated), and ¼ 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 1–2 minutes until wilted.If using miso (recommended), mix 1 – 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 3–5 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 6–7 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.
Substitutions
- Olive oil → Avocado oil.
- Onion → Yellow onion, white onion, or shallots.
- Mushrooms → Shiitake, white button, or oyster mushrooms.
- Garlic → Prepared garlic paste or garlic-infused oil.
- Fresh ginger → Prepared ginger paste.
- Red pepper flakes → Chili crisp, sriracha, or omit.
- Vegetable broth → Chicken broth.
- Soy sauce → Tamari or coconut aminos.
- Chickpeas → Diced firm tofu, edamame, or white beans.
- Spinach → Swiss chard, bok choy, Chinese cabbage, or kale.
- Miso paste → More soy sauce or salt to taste, or omit.
- Toasted sesame oil → Omit.
- Ramen noodles → Udon, soba, rice vermicelli, or other Asian-style noodles.
- Green onions → Chives or fresh cilantro.
- Soft-boiled eggs → Shredded cooked chicken, shrimp, crispy tofu, or edamame.
- Optional toppings → Shredded rotisserie chicken, soft-boiled eggs, chili crisp, toasted sesame seeds, shredded carrots, cilantro, or sriracha.
- Brown the mushrooms: Cook for 5–7 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 3–4 days or freeze for up to 3 months. Keep noodles separate and freeze without eggs.
