Nutritional yeast is the ingredient behind irresistible popcorn, creamy vegan pasta sauce that doesn’t make you miss the Parmesan (quite as much), and—in this recipe—a super-flavorful vegetarian soup that comes together in just about 30 minutes. When nutritional yeast is dissolved into water and reduced with onions, garlic, and ginger, it creates a deeply savory broth in very little time. Miso adds complexity (and, of course, saltiness)—use 1 Tbsp. if you want a lighter broth or 2 Tbsp. if you want something more robust.
The other components of this recipe are chickpeas—some are fried for a crunchy topping, while the rest get super tender as they bubble away in the broth itself—and noodles. You can use dried or fresh noodles. If using fresh noodles, like yakisoba, ramen, or pan-fry noodles, use 16 oz. and simply add them to the broth for the final minute or so to warm them through. If using dried noodles, like udon, use one package (between 8–10 oz.) and cook them separately while the soup simmers so they don’t absorb all the luscious broth.
The final component—and what rounds this out into a complete meal—is broccolini. Sweet and vegetal, it makes a particularly nice addition because its legginess imitates the long noodles. If you can’t find it, however, feel free to use another quick-cooking green, like thinly sliced bok choy.
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Ladle
$8 At Amazon
Slotted Spoon
$11 At Amazon
Microplane Grater
$18 At Amazon
Can Opener
$14 At Amazon
Recipe information
Yield
4 servings
Ingredients
¼
2
1
¼
1
1
4
1–2
1
8
1
Preparation
Step 1
Heat ¼ cup vegetable oil in a large heavy-bottomed pot over medium-high. Pat dry a heaping ½ cup rinsed chickpeas (from two 15.5-oz. cans) and add to pot (stand back to avoid pops and splatters). Cook, stirring often, until chickpeas are golden brown with crisp outer shells, about 3 minutes. Remove pot from heat. Using a slotted spoon, transfer chickpeas to a plate, leaving oil behind. Season chickpeas with kosher salt and nutritional yeast; set aside.
Step 2
Return pot to medium-low heat. Add 1 large onion, finely chopped, and cook, stirring often, until softened and translucent, about 3 minutes. Add one 2" piece ginger, finely grated, and 4 garlic cloves, finely grated, and cook, stirring, until fragrant, about 1 minute. Add ¼ cup nutritional yeast and 1–2 Tbsp. chickpea miso or yellow miso (see headnote) and cook, stirring to coat, 30 seconds. Add 6 cups water, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining chickpeas and bring to a boil. Reduce heat, partially cover, and simmer gently, stirring occasionally, until flavors have melded, 15–20 minutes.
Step 3
Meanwhile, if using dried noodles, cook one 8–10 oz. package dried udon or other wheat noodles in a medium pot of boiling salted water according to package directions. Drain and rinse under cold water.
Step 4
Add 8 oz. broccolini, halved lengthwise if thick, to broth and cook until bright-green and tender, about 2 minutes. Add cooked noodles or 16 oz. fresh wheat noodles and cook until heated through (and cooked, if using fresh noodles), about 2 minutes. Remove from heat and stir in 1 tsp. unseasoned rice vinegar. Taste soup and season with more salt and vinegar if needed.
Step 5
Divide soup among bowls. Top with cilantro leaves with tender stems (if using), chili oil, and reserved chickpeas.
Leave a Review
Reviews (36)
Back to TopEnjoyed this one and it was pretty quick! Would use rice or bean thread noodles next time. I started with soaked dry beans and cooked the beans in the broth in the instant pot for 5 mins under pressure with 20 minute release then added noodles and veggies. I think a soft egg would also be a great add.
Anonymous
Seattle, WA
3/31/2023
Does this taste at all like chicken soup? I’m looking to make a vegan matzah ball soup and am curious if nutritional yeast or miso will make it taste chickeny at all. Thoughts from those who are the soup? Tx
Does this taste like a chicken broth?
Weston, Fl
3/26/2023
How can I make it soy free (allergies) w/o loosing the flavor?
Tami Miller Leszczynski
Detroit, MI
2/7/2023
Easy, quick, great taste and we loved it. I added chunky carrot piecees, (15 min before serving) and shiiitake mushrooms and sugar snaps peas (3 min before serving); did not add broccolini.
Anonymous
LI, NY
2/4/2023
Loved this with a few riffs: buckwheat soba noodles, spinach instead of broccolini, agree putting noodles in bowl instead of in the pot and used garlic chili oil.
Amanda S
Chicago
2/3/2023
SO GOOD! I have a 7 and 9 year old, and they even ask for this when they have friends over for a sleep-over. I use a little more miso and vinegar than recipe calls for, but results are always yummy and enjoyed all-around. I typically use a big bunch of lacinato kale for my 'greens' in this soup. Udon noodles are most appreciated at my house in this one!
zak mosieur
eugene , oregon
1/15/2023
In response to Lynn who wanted to know where the chicken was: It's a vegan recipe -- there is no chicken.
MJAN
12/15/2022