Hearty Chickpea Soba Noodle Soup

1. Sauté onions and carrots

Start by heating 2 tablespoons of olive oil in a soup pot over medium-high heat. Add the thinly sliced onion and carrots, and sauté them for about 10 minutes until the onions become translucent and the carrots start to soften. This step builds a flavorful base for your soup.

2. Add garlic, mushrooms, and spices

Next, add the minced garlic, sliced cremini mushrooms, celery seeds, dried thyme, crushed rosemary, and ground black pepper to the pot. Continue to sauté for another 5 minutes, stirring occasionally, until the mushrooms have softened. If using mirin, pour it in now to deglaze the pot, scraping up any browned bits from the bottom to incorporate into the soup. If you don't have mirin, a splash of water will do the trick.

3. Add liquid and chickpeas

Pour in the 6 cups of water or vegetable stock and add the drained and rinsed chickpeas. Cover the pot and bring the mixture to a boil.

4. Cook soba noodles

Once boiling, break the soba noodles in half and add them to the pot. Lower the heat to medium to maintain a gentle boil, cover, and cook for about 15 minutes. Stir occasionally to ensure the noodles cook evenly and do not stick to the bottom of the pot. The noodles should be tender but not mushy when done.

5. Add miso and adjust seasoning

Finally, stir in the brown rice miso until it is fully dissolved. Taste the soup and adjust the salt to your liking. If you prefer a stronger flavor, you can add a bit more miso. Serve the soup hot and enjoy the hearty, comforting flavors.