Whether you feel under the weather or just need the proverbial “chicken” soup for comfort, this magical liquid does it all. And no chickens were harmed in the process. Chickpea “water” as a base, miso and mushrooms (hence misorooms) with lots of ginger and spices bring it all together. The broth in itself is fulfilling but you can add extra veggies like cabbage or carrots for extra crunch.
misorooms soup
Author: sculptorette
- 3 – 4 quarts chickpea water
- 2 tsp miso paste
- 1 tsp garlic chili sauce
- 1 inch ginger
- 1 lbs mushrooms
- shredded carrots (optional)
- shredded cabbage (optional)
- black pepper
- chili pepper flakes (optional)
- chickpeas (optional)
- green onions
- parsley
- Set the chickpea ‘water” on low heat. If you do not have enough liquid, add water to reach the desired amount.
- In a small cup, mix miso paste and garlic chili sauce. Add to the “water”. Use the liquid to rinse the cup.
- Add sliced ginger and mushrooms and other optional veggies.
- Add black pepper and for extra heat chili pepper flakes. Usually, miso paste is pretty salty so taste before adding extra salt.
- Simmer on low heat for 20 – 25 minutes.
- Serve with some chickpeas, fresh green onions or parsley sprinkled on top.
- Enjoy!