Friday, November 23, 2012

Chickpea-Noodle Soup

This is from the Veganomicon and is specifically described as being "comfort food" (see description with recipe). If by "comfort food" we mean "food that is disgusting and that I do not ever want to eat again," then they are exactly right. Oh my gosh. There are too many things going on here, fusing too many different types of cuisines. It is not delicious. It had a weird aftertaste. It will never go in my mouth ever again. I did not like this at all. Ugh I'm so disappointed.


Chickpea-Noodle Soup
Veganomicon, page 139

This is a great soup for when you're feeling under the weather and need something tasty to slurp on while you watch TV and pity yourself. But don't let that dissuade you if you feel fine and just happen to want a nice, comforting bowl of soup.

2 tablespoons olive oil
1 large yellow onion, sliced thinly
1 cup peeled, thinly sliced carrots (or chopped baby carrots)
2 cloves garlic, minced
2 cups sliced cremini mushrooms
1/2 teaspoon celery seeds
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 vegetable stock
2 cups cooked dried chickpeas, or 1 (15 oz) can, drained and rinsed
6 ounces soba noodles

1. Preheat a soup pot over medium-high heat. Saute the onions and carrots in the olive 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.

2. Once the broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so that the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.

3. 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.

Servings: 6

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