Chickpea Noodle Soup

Up next, just the most delicious vegan comfort food of all time: chickpea noodle soup (again, from the Veganomicon). It's the only way to cook when someone has a cold.

Here's another pretty good image that's totally not mine.

 

 

Alright, here we go:


Chickpea-Noodle Soup
Serves 4
50 minutes



Ingredients:
2 T. olive oil
1 large yellow onion
1 c. peeled, thinly sliced carrots
2 cloves of garlic, minced
2 c. sliced cremini mushrooms
1/2 t. celery seeds (I've replaced this with just celery too, I'm pretty flexible)
1 t. dried thyme
1/2 t. dried rosemary, crushed
1/2 t. ground black pepper
2 T. mirin (optional, and I've never bothered)
1/3 c. brown rice miso (but any miso really will do)
6 c. water or vegetable stock
1 can of chickpeas
6 ounces of soba noodles (or another nice, thick, short noodle)





Steps:

1. Preheat a soup pot over medium-high heat.
2. Saute the onion and carrots in oil for 10 minutes.
3. Add the garlic, mushrooms, and herbs and sauté for another 5.
4. Add the stock and the chickpeas, cover, and bring to boil.
5. Once the broth is boiling, add the noodles, breaking the soba or longer noodles into thirds if necessary. Lower heat to medium to keep a low boil, covered, for about 15 minutes.
6. Add the miso and stir well. Adjust for taste: either straight up salt or more miso will do the trick.