This is an intensely flavorful vegan alternative to chicken soup. The combination of miso, nutritional yeast and ginger builds a fragrant broth and the chickpeas add texture as both a crunchy garnish and creamy soup component. If you're watching your sodium intake, be careful of the type of noodles you buy. The original recipe called for Udon noodles which are very high in sodium, up to 1300 mg per serving! I substituted soba noodles that have a fraction of the sodium and the benefit of being whole grain (made from buckwheat). Note: You'll see in the photos that I used white beans because at the time, I didn't have chickpeas in my pantry. White beans make a great sub for chickpeas. Recipe adapted from May I Have That Recipe and Bon Appetit.