2 tbs olive oil
1 large yellow onion, sliced thinly
1 cup peeled, thinly sliced carrots
2 cloves garlic, minced
2 cups sliced cremini mushrooms
1/2 tsp celery seeds
1 tsp dried thyme
1/2 tsp dried rosemary, crushed in fingers
1/2 tsp ground black pepper
2 tbs mirin (optional)
1/3 cup brown rice miso
6 cups water or vegetable stock
2 cups cooked chickpeas
6 oz soba noodles
1. Saute onions and carrots for 10 minutes. Add garlic, mushrooms, and herbs and cook for another 5 minutes.
2. Deglaze pot with mirin (or water). Add 6 cups of water and chickpeas. Cover and bring to boil.
3. With boiling, break noodles into thirds and add to pot. Lower heat to medium so soup is at low boil. Cover and cook for 15 minutes, stirring occasionally.
4. Add miso and stir until mixed in. Salt to flavor.