Chickpea Noodle Soup

[Guest guest]

Chickpea Noodle Soup

 

2 tablespoons olive oil

1 large yellow onion, sliced thinly

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

 

Preheat a soup pot over medium-high heat. Sauté the onions and carrots in

the oil for about 10 minutes. Add the garlic, mushrooms, and herbs, and

sauté 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.

Makes 6 to 8 servings.