I love using miso as a soup base. This healthy version of soy is fermented and brings along with it beneficial bacteria that help with many things in your body; from better digestion to increased immunity. I make sure to use an organic miso (as soy is now mostly grown genetically modified) and paired with buckwheat soba noodles, chickpeas and seasonal vegetables this makes a hearty and nutritious soup to warm your belly.
This soup was originally inspired by a similar version in the cookbook Veganomicon.
Chickpea noodle soup (recipe from Veganomicon)
2 tbsp olive oil
1 large yellow onion, sliced finely
1 cup thinly sliced carrots
2 cloves garlic, minced
2 cups sliced 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 miso paste
6 cups vegetable stock or water
2 cups cooked dried chickpeas or 1 15-oz can, drained and rinsed
6 oz soba noodles
Heat soup pot over medium high heat. Sauté onions and carrots for 10 minutes. Add garlic, mushrooms and herbs, sauté for another 5 minutes. Deglaze pot with mirin or a splash of water. Add 6 cups of stock or water and chickpeas. Cover and bring to a boil.
Once boiling break soba noodles and throw into pot. Lower heat to medium so that soup is at a low boil. Cover and cook for 15 minutes. Add miso and stir until incorporated. Serve right away.