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Chickpea Miso, Ginger and Vegetable Soup

A light, nourishing soup perfect for rainy summer days.

Cook Time 20 mins
Total Time 20 mins
Difficulty: Beginner
Best Season: Summer
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Ingredients
  • 2-3 tsp toasted sesame oil
  • 2 tsp grated fresh ginger
  • 1 tsp grated fresh turmeric
  • 1 Tbsp fresh garlic chives
  • 1/2 tsp ground black pepper
  • 6 cups water
  • 3-4 cups chopped seasonal garden vegetables (I used mushrooms, Swiss chard, radish and greens, tatsoi greens)
  • 2 Tbs dried wakame seaweed
  • 2-3 tsp tamari
  • 1/3 cup chickpea miso*
Instructions
  1. 1
    Heat the sesame oil on low heat, then add the ginger, turmeric, chives and black pepper and sauté for 20 seconds.
  2. 2
    Add the water, vegetables, wakame and tamari and simmer on low for about 20 minutes.
  3. 3
    Remove 1/4 cup of broth to a small bowl. Add the chickpea miso and mix thoroughly.
  4. 4
    Return the miso broth to the soup and gently mix.
  5. 5
    Serve by itself or over white basmati rice. Enjoy!
Note
  • *Don't boil the miso; cook slowly on low heat to keep the probiotic cultures alive.
Read it online: https://www.bwellayurveda.com/recipe/chickpea-miso-ginger-vegetable-soup/

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