Chickpea Noodle Soup - Veganomicon pg. 139

2 tbsp. olive oil
1 large onion, sliced thinly
1 cup peeled, thinly sliced carrots
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 tsp. celery seeds
1 tsp. dried thyme
1/2 tsp. dried rosemary, crushed in your fingers
1/2 tsp. ground black pepper
2 tbsp. mirin (optional)
1/3 cup brown rice miso
6 cups water or vegetable stock
2 cups cooked chickpeas (15 oz. can)
6 oz. soba noodles

Makes 6 generous servings.

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 post 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 flavour.

Number of Servings: 6

Recipe submitted by SparkPeople user ESPERANCE.