Chickpea Noodle Soup

Ingredients:

1. 1 large yellow onion, thinly sliced
2. 1 cup peeled, thinly sliced carrots (or chipped baby carrots)
3. 2 cloves garlic, minced
4. 2 clips sliced mushrooms
5. ½ teaspoon celery seeds
6. 1 teaspoon dried thyme
7. ½ teaspoon dried rosemary, crushed in your fingers
8. ½ cup brown rice or chickpea miso
9. 5 cups water or vegetable stock
10. 2 cups cooked dried chickpeas, or 1 (15-ounce) can, drained and rinsed
11. 6 ounces noodles

Directions:

1. 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.
2. 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. 
3. 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.