Chickpea Noodle Soup - Veganomicon pg. 139

Name: Chickpea Noodle Soup - Veganomicon pg. 139 Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 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

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 6

Ingredients

2 tbsp. olive oil1 large onion, sliced thinly1 cup peeled, thinly sliced carrots2 cloves garlic, minced2 cups sliced mushrooms1/2 tsp. celery seeds1 tsp. dried thyme1/2 tsp. dried rosemary, crushed in your fingers1/2 tsp. ground black pepper2 tbsp. mirin (optional)1/3 cup brown rice miso6 cups water or vegetable stock2 cups cooked chickpeas (15 oz. can)6 oz. soba noodles

Directions

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.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 268.6
Total Fat: 6.0 g
Cholesterol: 0.0 mg
Sodium: 559.6 mg
Total Carbs: 47.6 g
Dietary Fiber: 4.9 g
Protein: 9.4 g

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