Ingredients
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2 tablespoons Olive Oil
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1 large Yellow Onion
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1 cup peeled, thinly sliced Carrots
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2 cloves Garlic
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2 cups sliced Cremini Mushrooms
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½ teaspoon Celery Seeds
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1 teaspoon dried Thyme
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½ teaspoon dried Rosemary
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½ teaspoon freshly ground Black Pepper
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2 tablespoons Mirin
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6 cups Water
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1½ cups cooked Chickpeas
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6 ounces Soba Noodles
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⅓ cup mellow White Miso
Directions
Chickpea Soup for the Vegan Soul. A great soup for when you’re feeling under the weather and need something tasty to slurp on while you watch TV and pity yourself. But don’t let that dissuade you if you feel fine and just happen to want a nice, comforting bowl of soup.
Steps
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1
Done
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Preheat a soup pot over medium-high heat. Sauté the onion and carrot in the oil for about 10 minutes. Add the garlic, mushrooms, celery seeds, and herbs, and sauté for another 5 minutes. Deglaze the pot with the mirin (or just a splash of water). Add the water or broth and the chickpeas. Cover and bring to a boil. |
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2
Done
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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. |
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3
Done
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Add the miso and stir until it’s incorporated. Taste and adjust the salt and seasoning. Thin with a little water if needed. |
