Sesame-Chickpea Udon Noodle Soup
with Carrots & Spinach
INGREDIENTS
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- 1 tbsp white sesame seeds
- 2 scallions, trimmed and thinly sliced, whites and greens separated (divided)
- 3 garlic cloves, peeled and minced
- 1 tbsp panang curry paste (divided)
- 4 tsp tamari
- 2 tbsp mirin
- 2 tbsp rice vinegar
- 1 tbsp turbinado sugar
- 1 tbsp liquid smoke (divided)
- 1 oz fresh ginger, crushed
- 1 carrot, peeled and grated
- 2 oz teen spinach
- 14 oz udon noodles
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 400°F. Combine chickpeas, sesame seeds, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until chickpeas are browned and crispy in places, 10 to 12 minutes. Set aside. (4-serving meal: use 2 tbsp vegetable oil, roast chickpeas for 15 to 20 minutes). TIP: The drier the chickpeas, the crispier they will get.
Combine scallion whites, garlic, just 1 tsp panang curry paste, tamari, mirin, vinegar, sugar, liquid smoke, ginger, 3 cups water, and a pinch of salt and pepper in medium saucepan. Bring broth to a boil, reduce to a simmer, and cook until reduced slightly, 10 to 12 minutes. (4-serving meal: use 2 tsp curry paste, 6 cups water). TIPS: Use the back of your knife to crush the ginger; you don’t need to peel it. Keep remaining curry paste for your own use.
Remove pieces of ginger and garlic and discard. Add carrot, spinach, and noodles to broth and cover. Simmer until noodles are tender and spinach is wilted, 1 to 2 minutes. TIP: The udon noodles will be stiff until they are cooked through; do not stir them while they cook.
Divide udon noodle soup with carrots and spinach between bowls. Top with crispy sesame chickpeas and scallion greens. Enjoy!
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