The flu got ya down? Nothing helps better than this bowl of homemade chickpea noodle soup from the Veganomicon. Warm, delicious, and best when given to you by your Grandma. Campbell's, move over.
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w/Eli Haynes, edited by JosephLucas
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Chickpea Noodle Soup (Vegan Chicken Noodle Soup):
2 tbsp olive oil
1 large yellow onion, sliced thinly
1 cup peeled, thinly sliced carrots (or baby carrots)
2 cloves garlic, minced
2 cups sliced cremini/baby bella mushrooms
1/2 tsp celery seeds
1 tsp dried thyme
1/2 tsp dried rosemary, crushed in your fingers
1/2 tsp ground black pepper
2 tbsp mirin (optional)
1/3 cup brown rice miso
6 cups vegetable stock or water
2 cups cooked dried chickpeas, or 1 (15 oz) can, drained/rinsed
6 oz soba noodles
Directions:
Preheat 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 vegetable stock (or water) and the chickpeas. Cover and bring to a boil. Once broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so 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.
Music:
"Night Rider" by Neil Krin
A Wonderful Night / Modern Retro Swing Party Dancer by WebundKlang
"From the Continent" by Chester Coldcut
"Dat Step" by Gunnar Olsen
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