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, thinly sliced, whites and greens separated (divided)
- 3 garlic cloves, peeled and crushed
- 1 tbsp panang curry paste (divided)
- 1 tbsp tamari
- 2 tbsp mirin
- 2 tbsp rice vinegar
- 1 tbsp turbinado sugar
- 1 tbsp liquid smoke
- 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 the oven to 400°F. Add chickpeas, sesame seeds, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until chickpeas are browned and crispy in places, 10 to 12 minutes. Remove from the oven and set aside. TIP: The drier the chickpeas, the crispier they will get.
In a medium saucepan, add scallion whites, garlic, just 1 tsp of panang curry paste, tamari, mirin, vinegar, sugar, liquid smoke, ginger, 3 cups of water and a pinch of salt and pepper. Bring broth to a boil, reduce to a simmer, and cook until reduced slightly, 10 to 12 minutes. TIP: Use the back of your knife to crush the ginger; you don’t need to peel it. Keep remaining curry for your own use.
Remove the pieces of ginger and garlic and discard. Add the carrot, spinach, and udon noodles to the broth and simmer, covered, until the noodles are tender and spinach is wilted, 1½ to 2 minutes. TIP: The udon noodles will be stiff until they are cooked through; do not stir them while they cook.
Divide the udon noodle soup with carrots and spinach between two bowls. Top with crispy sesame chickpeas and scallion greens. Enjoy!
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