Chickpea Noodle Soup

DIRECTIONS

• 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 inches
• 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.