What is Veganomicon?
Veganomicon: The Ultimate Vegan Cookbook is a beloved vegan cookbook by Isa Chandra Moskowitz and Terry Hope Romero. It is known for bold flavors, practical techniques, and recipes that make plant-based cooking feel doable and fun.
Is this an actual Veganomicon recipe?
No. This is a Veganomicon-style soup inspired by the book’s overall approach: cozy comfort food, smart flavor-building, and accessible ingredients.
What can I use instead of miso?
Miso adds salty depth and a slightly fermented savoriness. If you do not have it, use 1 to 2 teaspoons soy sauce plus an extra pinch of salt to taste. The soup will still be good, just a little less “wow, what is that?”
How do I keep the noodles from getting mushy?
Cook noodles just until tender and serve. For leftovers, store noodles separately, or cook them in a separate pot and add to each bowl.
Can I make this gluten-free?
Yes. Use gluten-free noodles and make sure your miso is labeled gluten-free (some contain barley). You can also swap noodles for rice.
How do I make it higher protein?
Double the chickpeas, or add cubed baked tofu at the end. If you double the chickpeas, the soup will get thicker, so add a splash more broth or water as needed. You can also stir in a spoonful of tahini for extra richness.
Can I add greens?
Absolutely. Stir in a few handfuls of baby spinach or chopped kale in the last 2 to 3 minutes, just until wilted. It makes the whole thing feel extra weeknight-capable.
Should I mash the chickpeas?
Optional, but very good. For a slightly creamier body, mash about 1/3 cup of chickpeas against the side of the pot before adding the noodles. It thickens the broth without changing the vibe.
