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
Add the oil and miso to a large saucepan or small soup pot. Set on the stove over medium to medium-low heat and stir-fry for 4 to 5 minutes, lowering the heat if the miso is threatening to burn, until the miso is very fragrant and a toasty, chestnutty brown.
Carefully pour off the oil into a small heatproof bowl (you don’t need to obsess over every last drop, just try to get most of it); discard this later on, whenever it’s cool.
Set the pan back on the stove and add about half the water, stirring until the miso is incorporated and all the bits on the bottom are scraped up.
Add the rest of the water, as well as the chickpeas and pasta. Bring to a simmer and cook for 5 to 6 minutes, until the pasta is super-duper al dente (remember, it will continue to cook as it hangs out in the hot soup).
Divide into two soup bowls and top with however much chili crisp you want.