Chickpea Noodle Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.