How To Receive Meals

Chickpea Miso Soup

Prep Time: 15 minutes

Cook Time: 20 Minutes

Servings: 4-6


  • 2 Tbs extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 Tbs ginger juice (grate and squeeze fresh ginger root to get juice and discard/compaste pulp)
  • 2 garlic cloves, minced
  • 1 cup shredded cabbage
  • 1 cup sliced baby bok choy
  • ¼ tsp sesame oil
  • 1 quart vegetable broth
  • 2 Tbs coconut aminos (similar to soy sauce in flavor but healthier option!)
  • ½ cup chickpea miso paste
  • 2 Tbs sliced scallions


  1. Heat olive oil in bottom of large soup pot. When oil is heated, saute onions until softened, then add garlic and ginger juice and saute additional 1-2 minutes. 
  2. Add 2 Tbs water, cabbage, bok choy, and sesame oil and cook for additional 2 minutes.
  3. Add broth and bring to boil, then reduce to simmer and cook covered for additional 5 minutes. 
  4. When bok choy and cabbage are softened, add coconut aminos and miso paste and stir to combine, then remove from heat and taste test for salt/pepper (note: do not bring to boil once adding miso paste because miso includes live cultures so you don’t want to heat it on high). 
  5. Garnish with scallions and enjoy!

Chef Ayelet’s Notes:

This recipe is part of our Nourishing Community cookbook that is a collaboration between all the affiliate groups. This particular recipe was contributed by the Meals 4 Health and Healing Team. It is delicious and nutritious, providing an added dose of probiotics from the chickpea miso!