1 cup peeled, thinly sliced carrots (or chipped baby carrots)
2 cloves garlic, minced
2 clips sliced mushrooms
½ teaspoon celery seeds
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed in your fingers
½ cup brown rice or chickpea miso
5 cups water or vegetable stock
2 cups cooked dried chickpeas, or 1 (15-ounce) can, drained and rinsed
6 ounces noodles
Preheat a soup pot over medium heat. Sauté the onions and carrots in water for 10 minutes. Add garlic, mushrooms, and herbs, and sauté for another 5 minutes. Add 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.