Chickpea Noodle Soup

Ingredients

• ¼ cup vegetable oil
• 2 15.5-oz. cans chickpeas, rinsed, divided
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• ¼ cup nutritional yeast, plus more
• 1 large onion, finely chopped
• 1 2" piece ginger, peeled, finely grated
• 4 garlic cloves, finely grated
• 1–2 Tbsp. chickpea miso or yellow miso
• 1 8–10-oz. package dried udon or other wheat noodles or 16 oz. fresh wheat noodles (such as yakisoba, ramen, or pan-fry noodles)
• 8 oz. broccolini, halved lengthwise if thick
• 1 tsp. (or more) unseasoned rice vinegar
• Cilantro leaves with tender stems (optional) and chili oil (for serving)

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