Chickpea Noodle Soup

I love this salty soup.  I added celery, a bit more carrots and used spaghetti noodles vs. soba noodles in the original recipe.  This reminds me of my mom's noodle soup --  without the chicken!

Chickpea Noodle Soup: Adapted from Veganomicon The Ultimate Vegan Cookbook

2     tablespoons olive oil
1     large yellow onion, sliced thinly
3     carrots, sliced
2     stalks celery, sliced
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 fingers
1/2  teaspoon ground black pepper
2     tablespoons mirin (optional (Japanese rice wine)
1/3  cup brown miso
6     cups water or vegetable stock
2     cups (1 15-ounce can) chickpeas
6     oz.  spaghetti noodles or soba noodles

Preheat a coup pot over medium 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 splash of water. Add water and chickpeas. cover and bring to boil.

Once broth is boiling, break noodles and add to broth. Lower the heat so soup is at a low boil. cover and cook for 15 minutes.

Add the miso and stir until it's incorporated. Add more miso if you want a saltier flavor.