Chickpea Noodle Soup

So good. And vegan too. From Veganomicon by Isa Chandra Moskowitz

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  large yellow onion, sliced thinly
• 1  cup  peeled thinly sliced carrot (or chopped baby carrots)
• 2  garlic cloves, minced
• 2  cups  sliced cremini mushrooms
• 1⁄2 teaspoon celery seed
• 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 6  cups  vegetable stock
• 2  cups  cooked chickpeas, drained and rinsed
• 6  ounces  soba noodles

Directions

1. Preheat a soup pot over medium-high heat.
2. Sauté the onions and carrots in the oil for about 10 minutes.
3. Add the garlic, mushrooms, and herbs, and sauté for another 5 minutes.
4. Deglaze the pot with the mirin (or just a splash of water).
5. Add the 6 cups of water and the chickpeas.
6. Cover and bring to a boil.
7. Once the broth is boiling, break the soba noodles into thirds and throw them inches
8. Lower the heat to medium so that the soup is at a low boil.
9. Cover and cook for 15 minutes, stirring occasionally.
10. Add the miso and stir until it’s incorporated.
11. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.