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


  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.

3 thoughts on “Chickpea Noodle Soup

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