Lemon Tahini Miso Soup with Chickpeas
The best recipe for Lemon Tahini Miso Soup with Chickpeas
Servings 2
Calories 426kcal
Cost $
Ingredients
- a few gluggs of olive oil
- 2 cloves garlic minced
- 1/4 cup red onion diced
- 2 carrots chopped
- 4 cups vegetable broth
- 1.5 cups water
- 1/4 cup uncooked short grain brown rice
- 1 can chickpeas rinsed and drained
- 1 large handful of baby spinach leaves
- 1 generous pinch of wakame
- Miso Mixture:
- 1/2 lemon juiced
- 4 tablespoons miso paste
- 3 tablespoons tahini
- 2 tablespoons braggs amino acids
- 1 tablespoon toasted sesame seed oil
- Garnish:
- 2 scallions chopped
Instructions
- In a large soup pot, heat olive oil over medium heat and add garlic and onion. Saute until fragrant.
- Add broth, water, carrots, brown rice, chickpeas and spinach. Bring to a boil, reduce heat and let simmer until rice is cooked, about 20 minutes. Remove from heat and add wakame.
- Meanwhile, in a small bowl mix together miso paste, tahini, lemon juice, bragg’s amino acids and toasted sesame seed oil. Stir until well combined.
- Add miso mixture to soup and stir well. It is important not to add miso paste to soup when it is boiling :)
- Garnish with chopped scallions and enjoy :)
Notes
This recipe got a thumbs up from the whole family, even Noah!
Nutrition
Calories: 426kcal | Carbohydrates: 51g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Sodium: 3218mg | Potassium: 552mg | Fiber: 7g | Sugar: 11g | Vitamin A: 11411IU | Vitamin C: 24mg | Calcium: 112mg | Iron: 3mg