Pasta Chickpea Soup With Miso Chile Oil
Ingredients
- 2 tablespoons canola oil
- 3 tablespoons white miso
- 2 1/2 cups just-boiled water
- 1 (15-ounce) can chickpeas, drained
- 1/2 cup ditalini
- 2 teaspoons chili crisp (such as Lao Gan Ma or Fly By Jing), with oil, adjusted to taste
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