Chickpea Noodle Soup

Copyright: Veganomicon

2 tablespoons olive oil

1 large yellow onion, thinly sliced

1 cup peeled, thinly sliced carrots (or chopped baby carrots)

2 cloves garlic, minced

2 cups sliced cremini mushrooms

1/2 teaspoon celery seeds

1 teaspoon dried thyme

1/2 teaspoon dried rosemary, crushed in your fingers

1/2 teaspoon ground black pepper

2 tablespoons mirin (optional)

1/3 cup brown rice miso

6 cups water or vegetable stock

2 cups cooked dried chickpeas, or 1 (15-ounce) can, drained and rinsed

6 ounces soba noodles (or regular pasta if soup will be refrigerated overnight)

Preheat a soup pot over medium-high heat. Saute the onions and carrots in the oil for about 10 minutes. Add the garlic, mushrooms, and herbs, and saute for another 5 minutes. Deglaze the pot with the mirin (or just a splash of water). Add the 6 cups of water and the chickpeas. Cover and bring to a boil.

Once the broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so that the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.

Add the miso and stir until it's incorporated. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.

This recipe was discussed here.