Hearty Vegan Chickpea Minestrone Soup (Japanese-style Pork & Beans)
A hearty vegan chickpea minestrone inspired by Japanese-style pork and beans — deeply savory, a little sweet, and full of umami.
Equipment
- kitchen knife
- cutting board
- pot
- wooden spatula
Ingredients
Vegetables
- 80 g cabbage
- 150 g cooked chickpeas
- 50 g shimeji mushrooms
- 150 g potato 1 medium-sized
- 60 g carrot ½ medium-sized
- 40 g onion ¼ medium-sized
Seasoning
- 1 tablespoon olive oil
- 1 pinch salt
- 200 g canned tomatoes
- 300 ml chickpea cooking liquid substitute with water
- 11/2 tablespoon onion koji substitute with vegan-friendly consommé/Bouillon cube
- ½ teaspoon soy sauce
- 1 tablespoon sugar substitute with mirin
Instructions
- Cut:Cut all vegetables into small, even cubes. Cut the potatoes slightly larger than the rest — this keeps them from breaking apart as they cook.80 g cabbage, 50 g shimeji mushrooms, 150 g potato, 60 g carrot, 40 g onion
- Saute: Heat olive oil in a pot over medium heat. Add the chopped vegetables, sprinkle with a pinch of salt, and give everything a good stir so the oil coats all the vegetables.1 tablespoon olive oil, 1 pinch salt
- Braise: Reduce heat to low, cover the pot, and braise for 10 minutes. Lift the lid a few times during cooking to stir and prevent burning.
- Simmer & season: Add the chickpeas, chickpea cooking liquid, canned tomatoes, and onion koji. Simmer until all the vegetables are tender.150 g cooked chickpeas, 200 g canned tomatoes, 300 ml chickpea cooking liquid , 11/2 tablespoon onion koji
- Finishing touches: Add sugar and soy sauce to taste. If time allows, let the soup cool completely before serving — this gives the flavors time to meld together. Reheat and enjoy piping hot.½ teaspoon soy sauce, 1 tablespoon sugar