Chickpea Noodle Soup - Veganomicon pg. 139

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chickpea Noodle Soup - Veganomicon pg. 139 calories by ingredient
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Introduction

Veganomicon pg. 139 Veganomicon pg. 139
Number of Servings: 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

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.

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