Picture a weeknight where you want something warm, savory, and light enough not to weigh you down before bed. This soup pairs fiber-rich chickpeas with a gentle miso broth, not unlike Doenjang Vegetable Soup, and tender bok choy, and it comes together almost entirely in one pot.
Ingredients
- 1 tbsp sesame oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 cups low-sodium vegetable broth
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 carrot, sliced thin
- 3 tbsp white miso paste
- 3 heads baby bok choy, halved
- 1 tsp soy sauce
- 2 scallions, sliced
- 1 tsp toasted sesame seeds
Instructions
- Heat sesame oil in a pot over medium heat. Add onion and cook for 4-5 minutes until softened.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add vegetable broth, chickpeas, and carrot. Bring to a simmer and cook for 10 minutes.
- Ladle a small amount of hot broth into a bowl, whisk in the miso paste until smooth, then stir it back into the pot (this keeps the miso from clumping and preserves more of its cultures).
- Add bok choy and soy sauce, and simmer gently for 2-3 minutes until the bok choy is just tender.
- Ladle into bowls and top with scallions and sesame seeds.
Nutrition Facts (per serving)
| Calories | 210 |
| Total fat | 6g |
| Total carbohydrates | 30g |
| Dietary fiber | 8g |
| Protein | 10g |
| Sodium | 780mg |
Why This Is Good for Your Gut
Chickpeas are loaded with galacto-oligosaccharides, a prebiotic fiber that selectively feeds Bifidobacteria in the colon. Stirring miso in off the boil helps preserve more of its live Aspergillus and lactic acid bacteria cultures, while bok choy contributes glucosinolates and a mild dose of vitamin C that supports collagen in the gut lining.
Proof that soup doesn't need meat to feel substantial. Keep the one-pot streak going with Chickpea and Kale Stew or Roasted Pumpkin and White Bean Stew.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
