Chickpea Noodle Soup
Submitted by Isa
|
 |
| prep time: | cooking time: 50 minutes | makes 6 - 8 servings |
|
Chickpea Soup for the Vegan Soul. This is some Oprah’s Book Club stuff right here: 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.
Tip: We use brown rice miso here, which has a nice winelike taste and isn’t too salty, but you can use any kind of miso you like. If using a stronger miso, such as barley miso, you may want to first use 1/4 cup and add more to taste from there. Need a little green? Add some chopped greens toward the end of the cooking process. Spinach, kale, chard—whatever you’ve got. Let them wilt and then serve.
Tip: Some soba noodles come wrapped conveniently in 3-ounce serving sizes. If yours aren’t wrapped, you can measure ’em this way: the circumference of one 3-ounce bundle is about the size of a quarter.
Tip: Soba noodles expand a lot when they’re soaking, so this isn’t the best soup to keep in the fridge overnight. If you don’t plan on eating it all in one day, use instead regular pasta noodles broken in half or thirds.
|
|
Equipment:
Soup pot
Ingredients
2 tablespoons olive oil
1 large yellow onion, sliced thinly
1 cup peeled, thinly sliced carrots (or chopped baby carrots)
2 cloves garlic, minced
2 cups sliced cremini mushrooms
1/2 teaspoon celery seeds
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 vegetable stock
2 cups cooked dried chickpeas, or 1 (15-ounce) can, drained and rinsed
6 ounces soba noodles
Directions
Preheat a soup pot over medium-high heat. Sauté the onions and carrots in the oil for about 10 minutes. Add the garlic, mushrooms, and herbs, and sauté for another 5 minutes. Deglaze the pot 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 flavor. |
 |
|
Reviews (add your own)
|
|
|
|
| supercarrot wrote on Thursday September 27th, 2007 10:54 AM |
 three and a half soybeans |
|
this recipe is so wonderful!
captures the essence of chicken noodle soup to a T. |
|
|
|
|
| lizzie wrote on Saturday September 29th, 2007 04:54 PM |
three and a half soybeans |
|
i haven't tried this yet, but i know it's gonna be great. one question, though: what greens are floating around in the photo of the soup? did i miss that in the recipe??
In the intro to the recipe I gave instructions for adding greens. I used escarole! - Isa |
|
|
|
|
| armchairlinguist wrote on Saturday September 29th, 2007 11:56 PM |
 four soybeans |
|
This soup is great! I made it tonight after I started feeling coldy earlier and it's a perfect soup for change-of-weather coldiness.
The only thing I would change is that I would add more liquid to begin with -- the broth was a little scant after cooking the noodles.
I also added the miso gradually and I didn't end up adding the whole amount, so it depends on taste (or the miso brand, maybe).
Parsley was a great add-in at the end. |
|
|
|
|
| food dérive wrote on Sunday September 30th, 2007 02:33 PM |
four soybeans |
|
|
this soup looks delicious! i'm almost looking foreward to a cold & rainy fall so i can warm myself with this dish. |
|
|
|
|
| wrote on Tuesday October 02nd, 2007 08:42 PM |
 three soybeans |
|
|
The taste is different to what I expected coz I have never tried miso before but it was pretty delicious. I added an extra 2 cups of water because it started to set & I'd add an extra carrot for sure! I used shittake mushrooms instead of cremini. |
|
|
|
|
| Kristin wrote on Wednesday October 03rd, 2007 11:51 AM |
four soybeans |
|
|
Delish! My whole family (omnis AND veggies) were fighting for the leftovers. |
|
|
|
|
| Jennifer wrote on Saturday October 06th, 2007 09:44 PM |
four soybeans |
|
|
This soup was delicious, hearty and easy to make. I will definitely make this again. |
|
|
|
|
| ashley wrote on Saturday October 06th, 2007 12:23 PM |
four soybeans |
|
|
this is too good..im a huge miso and chickpea fiend and this was just perfect!! my brother has already made this twice..delicioso! |
|
|
|
|
| Embers wrote on Sunday October 07th, 2007 06:45 PM |
three and a half soybeans |
|
|
This soup was really good. It was much better the next day, so it's perfect for leftovers. I left the soba noodles in the broth and it was fine. I also used a little extra miso, since I adore miso. I'll be making this again. |
|
|
|
|
| esme wrote on Tuesday October 23rd, 2007 03:11 PM |
four soybeans |
|
|
this is my absolute favorite sick-soup. it's all the things i want when i'm sick. veggies, noodles, chickpeas, miso. i kind of want to get a cold right now. |
|
|
|
|
|
|
| |
|
