A nourishing, aromatic soup that brings together earthy black chickpeas, crisp cabbage, and the umami depth of miso ginger broth. This is comfort food that’s light yet deeply satisfying—ready in under 20 minutes.
Ingredients
Serves 4
- 2 tablespoons oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 4 cups shredded cabbage (about half a small head)
- ¼ cup coriander stems, finely chopped (divided)
- 1 package (32 oz) Trader Joe’s miso ginger broth
- 2 cups boiled kala chana (black chickpeas)
- 200g paneer, cubed
- ¼ cup fresh coriander leaves, chopped
- Salt and freshly ground black pepper to taste
- 1 fresh lemon, for squeezing
Instructions
Heat the oil (1 minute)
Heat the oil in a large pot over medium-high heat. You want it shimmering and hot, ready to intensify the aromatics.
Sauté ginger and garlic (2 minutes)
Add the grated ginger and minced garlic to the hot oil. Stir constantly for 1-2 minutes until fragrant and golden. This creates the aromatic foundation of your soup and infuses the oil with flavor. Be careful not to burn the garlic—you want it golden, not brown.
Add the cabbage (3 minutes)
Add the shredded cabbage to the pot and stir well, coating it with the ginger-garlic infused oil. Let it cook for 2-3 minutes, stirring occasionally, until it begins to soften slightly.
Add half the coriander stems (1 minute)
Stir in half of the finely chopped coriander stems. This adds an herbal, earthy undertone to the soup early on, allowing the flavors to meld beautifully with the oil and aromatics.
Pour in the miso ginger broth (2 minutes)
Add the miso ginger broth to the pot and bring it to a rolling boil. Let it boil for a minute to help the flavors marry together.
Add the kala chana and simmer (5 minutes)
Once the broth reaches a rolling boil, add the cooked kala chana. Reduce the heat to medium and let it simmer gently for 4-5 minutes, stirring occasionally. This allows the kala chana to absorb the flavors of the broth and everything to cook through evenly.
Season the soup (1 minute)
Taste the soup and season generously with salt and freshly ground black pepper. Start with small amounts and adjust to your taste. Remember that the miso broth already has umami depth, so balance carefully.
Add the paneer and finishing herbs (3 minutes)
Add the cubed paneer to the simmering soup along with the chopped fresh coriander leaves and the remaining coriander stems. Stir gently to distribute everything evenly. Let it simmer for 2-3 more minutes until the paneer is warmed through and has absorbed some of the broth. The fresh coriander leaves and remaining stems add brightness and a final burst of herbaceous flavor.
Finish with lemon and serve (2 minutes)
Turn off the flame. Squeeze fresh lemon juice into the pot and give it a gentle stir. The lemon brightens all the flavors and cuts through the richness of the paneer beautifully. Ladle the piping hot soup into bowls and serve immediately while it’s steaming hot. The warmth, the vibrant green herbs, and that squeeze of fresh lemon make this a truly comforting and delicious meal. Enjoy!
Chef’s Notes
Paneer: The cubed paneer adds a creamy, protein-rich element that makes this soup more substantial. Look for fresh paneer at Indian grocery stores or the international aisle of most supermarkets. If you can’t find paneer, tofu is a good substitute.
Kala Chana: If you can’t find pre-cooked kala chana, you can use canned black chickpeas (also called black garbanzos). Simply drain and rinse them before adding to the broth.
Miso Ginger Broth: This is what makes the soup special. The umami from the miso is the backbone of the dish, while the ginger adds warmth and a subtle heat. If you can’t find the Trader Joe’s version, any quality miso ginger broth will work beautifully.
The Oil Factor: Sautéing the ginger and garlic in oil before adding the broth creates deeper, more complex flavors. This step is what transforms this from a simple broth-based soup into something truly aromatic and delicious.
Coriander Stems: Don’t throw away those stems! They’re herbal and earthy, and using them in two stages (early and late in cooking) creates layered flavor. The fresh leaves added at the end provide brightness and aroma.
The Lemon Finish: The squeeze of lemon at the very end is crucial. It brightens all the flavors and adds a refreshing note that balances the richness of the paneer and the earthiness of the kala chana.
Serving Hot: This soup is best enjoyed piping hot, straight from the stove. The warmth releases the aromatic oils from the herbs and makes the paneer even creamier.
Storage: This soup keeps beautifully in the refrigerator for up to 3 days. Reheat gently over medium heat. The paneer may absorb more of the broth as it sits, which is lovely. Add a squeeze of fresh lemon before serving.
Nutritional Highlights
Kala chana are loaded with plant-based protein and fiber, while paneer adds more protein and calcium. The cabbage contributes vitamins and minerals while keeping the overall dish balanced. The ginger and garlic bring their own anti-inflammatory benefits, and the miso provides beneficial probiotics. This is truly wholesome, nourishing food that tastes indulgent.
Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes | Difficulty: Easy
Mitahara - by Mansi Desai 
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