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Gochujang Chickpea Soup

Savory Gochujang Chickpea Soup – Quick Vegan Comfort Food

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A quick and delicious Gochujang Chickpea Soup, packed with protein and fiber for a comforting vegan meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Korean, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Substitute with olive oil or any neutral oil.
  • 1 large Onion Sautéed for sweetness; can use shallots as an alternative.
  • 2 medium Carrots Adds natural sweetness; parsnips are a good alternative.
  • 2 stalks Celery Provides crunch; leeks can serve as a substitute.
  • 1 medium Jalapeno Infuses heat; adjust based on spice preference.
  • 2 cloves Garlic Fresh is best, but garlic powder works in a pinch.
  • 1 inch Ginger Grated; ground ginger can be a substitute but use less.
  • 3 tablespoons Gochujang Essential for flavor; opt for gluten-free versions if necessary.
For the Protein and Texture
  • 1 can Chickpeas Drained; canned is most convenient.
  • 1/2 cup Quinoa Rinsed; consider brown rice as a gluten-free alternative.
For Flavor Enhancement
  • 1 teaspoon Dried Coriander Fresh herbs enhance flavor; Italian seasoning can work as a substitute.
  • 1 teaspoon Dried Thyme Enhances flavor.
  • 4 cups Vegetable Broth Homemade or store-bought options both work well.
  • 2 tablespoons Miso Paste Can be omitted for a simpler preparation.
  • 1 tablespoon Sesame Oil Can substitute with extra virgin olive oil.
For Garnish
  • 2 tablespoons Scallions Chopped; can be replaced with chives or omitted.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, drizzle in 2 tablespoons of avocado oil. Once hot, add chopped onions, carrots, celery, and jalapeno with a pinch of salt. Sauté for about 5–7 minutes until the vegetables have softened and the onions are translucent.
  2. Stir in minced garlic and grated ginger, sauté for an additional minute. Mix in 3 tablespoons of gochujang and cook for another minute until everything is fragrant.
  3. Add drained chickpeas, rinsed quinoa, and dried coriander and thyme to the pot. Pour in 4 cups of vegetable broth and stir. Bring to a boil over high heat for about 5 minutes.
  4. Reduce heat to a gentle simmer, partially cover the pot, and simmer for 15 minutes until the quinoa is tender and flavors have melded.
  5. In a small bowl, whisk together 2 tablespoons of miso paste with a splash of warm water until smooth. Stir this mixture into the pot along with 1 tablespoon of sesame oil.
  6. Taste the soup and add salt as desired. Serve immediately, garnishing each bowl with chopped scallions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 60mgIron: 4mg

Notes

Store leftovers in airtight containers for up to 5 days in the fridge or freeze for up to 3 months. Reheat on the stovetop for best texture.

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