Brrr! It is finally starting to get cold here and we are loving it! At night it drops down into the 40s and 50s and during the day it is brisk and sunny and usually in the 70s. Winter here in Saudi Arabia is glorious and we have been spending as much time as possible outside enjoying this rare respite from the usually ferocious heat.
And when it gets cold outside what does every vegan want? A bowl of soup, of course!
I wish I could invite you all over for a steaming bowl of this simple yet delectable soup. Its flavors are subtle, but perfectly married to create an absolute symphony of YUM in your mouth. I haven’t had soup this good in a long time.
Whereas I usually prefer spicier, bolder flavors, when I created this soup I was craving something simple and soothing, a hearty dinner to enjoy after a long and fun day spent playing outside. The miso swirled into the broth infuses this soup with a very authentic ‘chicken’ flavor while the leeks and green onions impart a buttery, onion taste to every bite. This is one of my favorites, I hope you make it and love it!
Ingredients
½ lb of farfalle noodles boiled separately according to package directions, drained and set aside (feel free to use more traditional buckwheat soba noodles, we just don’t get those here!)
1 bunch of leeks, chopped
3 cloves garlic, diced fine
5 liters of water
4 carrots, chopped
1 large bunch of chard, chopped
1 can of chickpeas, drained and rinsed
½ cup of white miso
Green onions for garnish
Recipe
- Boil the farfalle pasta by itself according to directions, drain and set aside
- In a large soup pot in a drizzle of olive oil, saute the leeks and garlic with salt and pepper for about 10 minutes
- Add in 5 litres of water, and the carrots, and bring to a simmer and cook until the carrots are soft, about 15 minutes
- Add in the large bunch of chard and the can of chickpeas
- Remove 1 cup of the simmering broth and whisk the miso into it, combining completely
- Add the miso/water mixture back into the soup pot and stir everything to make sure the miso is dissolved throughout the broth
- Serve topped with green onions
I served mine with a side of vegetable spring rolls drizzled with sweet and sour sauce, and steamed broccoli.
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you made the spring rolls from scratch too? I am getting some cold weather myself in the Caribbean and it is not normal. I am here battling a cold and that soup is just what I need
those spring rolls look really really yummy.
You must have a great camera because your pictures are always so vibrant and full of colour.
Thank you! I love my camera. I have a small (HOT PINK!) Canon Ixus 95 IS. It is fabulous, easy to use, and I highly recommend it.
Never tried miso before. But a nice recipe you have…looks interesting
Have a nice day!
Thanks, you too!
This sounds great! It’s freezing here in Atlanta, too. Soup is definitely in order!
Gorgeous soup, Tasha! I love the addition of chickpeas.
We love miso and have been enjoying it on these cold winter days too — my kids are a bunch of soup-monsters
Sometimes to bulk up our miso I’ll add some cooked brown rice or some cooked quinoa, and lots of cabbage. I love that it is so versatile that you can make each batch a little differently!
Enjoy your soup and your chilly weather!
xo Sheri
Yum! Cabbage and quinoa, what a great suggestion. Thank you!
I’ll admit, the soup looks good, but those spring rolls are what really caught my eye. I’ll echo Taymer – you made those from scratch too? Yum!
No, they came frozen, straight out of a box and I’m fried them up nice and quick. They were delicious, though!
That sounds good! I love miso. I really need to restock mine.
luckyy that winters are amazing in saudi arabia
it is soo cool that you are there- can’t get over it!! miso soup is amaazing.
your miso soup looks awesome, Tasha – and we absolutely loved your fire roasted red pepper soup, so we’re totally going to try your miso soup soon as well. yum! you totally had me at “an absolute symphony of YUM in your mouth”. sweet awesomeness! a pairing of spring rolls ‘n broccoli sounds stellar, too. mmmmmmm!
Tasha, I would love to come and share some of your yummy food with you! Then we could go visit Ender….sounds like fun!
Enjoy!
I’ve made this soup a few times, so yummy!!
Damn, I keep forgetting to link to your blog about the nut butter giveaway! Must do that tonight. I’ll let you know. That soup looks so comforting, as do the spring rolls! I think I’m gonna have to move to Saudi Arabia for the winter. It’s cold as crap here right now. The 70s would be so nice!
Oh girl, the vegetable spring rolls drizzled with sweet and sour sauce, and steamed broccoli are music to my spring roll lovin’ ears!!!!!!! Sweet and sour sauce…I used to drink it by the jar
Not so much anymore but could easily get back into the swing of that one!
the soup. Simple but perfect. And it’s of course vegan and GF. LOVE you for that
The email about HSP. Girl, so sorry. I intend to write you a good one and it just keeps gettin’ pushed back. But i am going to
Is the soup gluten free? I didn’t realize that but YAY! Hopefully more people can make it and love it.
Don’t worry about emailing me back right away! Just do it whenever you’ve got the time. I don’t want to be one more thing for you to get stressed about, as a fellow HSP I know how awful that feels. Take your time!
i always see miso paste at the store and contemplate making my own soup, yours looks great! lovin the egg rolls too
i never add noodles to my miso soup – i don’t know why not, because yours looks super yummy.
MMMMM Miso! I have this Kyoto red miso which is crazily way too powerful and have not been able to use it since the first time I tried it. Obviously should have bought mellow white! What kind of veg do you put in the spring rolls?
Oh yeah, white miso is mellow and perfect for a nice bowl of soup. Hope you can find some. I just bought the spring rolls, they were frozen in a box, and filled with cabbage and carrots.
It’s cold here too and that soup looks so good!
That soup looks awesome. I am so into soup lately.
What a fabulous miso soup recipe. Soup, noodles, chickpeas are great when it’s cold, especially when they come in one bowl! And those spring rolls. I can hear them begging to get into my mouth. Send them over
it’s definately soup season! Your miso soup looks VERY soothing and delish!
MMM
Good looking soup and veggie rolls.. I am now hungry!
That looks gorgeous, Tasha! I love the huge plate of broccoli and spring rolls, and that miso? YUM.
OMG – I love miso soup and I lovelovelove farfalle pasta – those slippery little bow ties are a real taste of my childhood – so that dinner just looks perfect to me. And with broccoli and spring rolls too? Hell yeah!
Yes! The farfalle is the best part, especially the next day after it has soaked up all that delicious broth. Mmmm…
[...] Miso Soup for the Vegan Soul [...]
This soup definitely speaks to my soul- I’m definitely a miso person! Bookmarking this for later in the week. Thanks!
Yum! That soup looks so filling and delicious! And the veggie egg rolls are absolutely drool-worthy!