Chickpea Noodle Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 large yellow onion, sliced thinly
1 cup peeled thinly sliced carrot (or chopped baby carrots)
2 garlic cloves, minced
2 cups sliced cremini mushrooms
1/2 teaspoon celery seed
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 6 cups vegetable stock
2 cups cooked chickpeas, drained and rinsed
6 ounces soba noodles

Preparation

Preheat a soup pot over medium-high heat.
Saute the onions and carrots in the oil for about 10 minutes.
Add the garlic, mushrooms, and herbs, and saute 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 inches
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.