Chickpea Noodle Soup Two Ways: Classic & Maitake Mushroom Broth
Derek Sarno makes a deeply comforting vegan chickpea noodle soup two ways — a classic version loaded with herbs and spices, and an Asian-inspired version using Two River Maitake mushroom broth with coconut milk. Both feature gluten-free pasta, tofu, and chickpeas, with intentional knife cuts and flavor-building techniques that elevate a simple soup into something special.
17:54
by Derek Sarno
#comfort food #dairy-free #soup #whole food plant-based #flavor-building #maitake mushrooms #two ways #vegan #mushroom broth #gluten-free #easy weeknight meal #chickpeas #herb-finishing #plant-based #tofu
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🧾 Ingredients
- 1½ onion
- 22 celery stalks
- 31 large carrot
- 4½ block extra-firm tofu
- 51 (13 oz) can chickpeas with liquid
- 6Two River Maitake Mushroom Broth
- 7Water
- 82 cups gluten-free pasta
- 9Neutral oil
- 10Fresh parsley
- 112 garlic cloves
- 12Better Than Bouillon No Chicken
- 13Turmeric
- 14White pepper
- 15Black pepper
- 16Garlic granulated
- 17Onion granulated
- 18Smoked paprika
- 19Poultry seasoning
- 20Bay leaf
- 21Fresh thyme
- 22Fresh rosemary
- 23Fresh sage
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