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Chickpea Miso Soup

Kim Floresca
Kim Floresca

A simple, comforting recipe that never lets us down.

1. To make the broth, add everything to a pot and simmer for 1 hour. Strain and reserve the liquid until ready to use.

2. Add the mineral broth to a large Dutch oven. Whisk in the chickpea miso and tamari until fully dissolved.

3. Add the chicken or other protein to the soup. (If you’re using salmon, allow it to poach for about 1 minute before adding the rest of your ingredients.) Add the mushrooms, zucchini, and bok choy and cook until done, about 5 minutes.

4. Serve in bowls and garnish with the green onions.