Chickpea Noodle Soup

• 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

1. Preheat a soup pot over medium-high heat.
2. Saute the onions and carrots in the oil for about 10 minutes.
3. Add the garlic, mushrooms, and herbs, and saute for another 5 minutes.
4. Deglaze the pot with the mirin (or just a splash of water).
5. Add the 6 cups of water and the chickpeas.
6. Cover and bring to a boil.
7. Once the broth is boiling, break the soba noodles into thirds and throw them inches
8. Lower the heat to medium so that the soup is at a low boil.
9. Cover and cook for 15 minutes, stirring occasionally.
10. Add the miso and stir until it's incorporated.
11. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.

olive oil, yellow onion, carrot, garlic, cremini mushrooms, celery, thyme, rosemary, ground black pepper, mirin, brown rice, water, chickpeas, noodles

Taken from www.food.com/recipe/chickpea-noodle-soup-312431 (may not work)