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“So good. And vegan too. From Veganomicon by Isa Chandra Moskowitz”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat a soup pot over medium-high heat.
  2. Sauté the onions and carrots in the oil for about 10 minutes.
  3. Add the garlic, mushrooms, and herbs, and sauté 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.

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