Magic Chickpea Noodle
Nov.24.09 § 5 Comments
This soup is really, really good. I mean, really.
Chickpea Noodle is originally a recipe from Veganomicon, a great vegan cookbook that I got for Christmas in 2007 when I was trying to be a vegan. The first time I tried the recipe, I omitted the miso for fear of saltiness and just was not satisfied with what I came up with. The second time I made it, I had a random assortment of ingredients, including miso, and with some adjustments discovered it is an amazing soup — whether you’re trying to cure an ailment or just seeking comfort. I eat it all the time even when I’m not feeling sick, just because I like it so much. And, it’s still vegan to boot. I call my version “Magic” because I typically use Rebecca Katz’s Magic Mineral Broth for every soup I make. In this recipe I use her techniques to make a quick make-shift version of her healing concoction.
Magic Chick Pea Noodle Soup
- 1/2 cup dried mushrooms (Shitake, Maitake, or a mix)
- 1 cup boiled water
- 1 cup dried chickpeas, soaked
- A 2-inch strip kombu seaweed
- 4 cups water
- 2 tbsp earth balance OR 1 cube Rapunzel vegan vegetable bouillon
- 1 large onion, diced
- 4-6 carrots, peeled and sliced
- 2-4 celery ribs, sliced
- 4 garlic cloves, minced
- 1/2 tsp dried ground thyme
- 1 tablespoon dried tarragon
- 4 cups vegetable broth
- 5 peppercorns and 5 all spice berries in a seasoning ball
- 1/4 lb whole grain noodles of your choice (I use Ancient Harvest Gluten Free Quinoa/corn blend)
- 1/4 cup miso paste (I use non-GMO white miso, but choose based on your taste or what’s available)
This soup may be a bit of a process, but it still comes together quickly and is very much worth the work.
First, boil the 1 cup of water and pour over the dried mushrooms in a small bowl to soak while cooking the soup. Drain the soaked chick peas and place in a large, heavy-bottom pot with the four cups of water. Add the kombu and turn the heat to high. Remove the kombu as soon as bubbles begin to form in the water. When the water reaches a boil, add the vegetable bouillon (if using) and turn heat to a simmer until the beans are cooked — about 30 minutes.
In a separate large soup or stock pot, start the base for the soup. Sweat the onions, carrots and celery in the earth balance (or just a bit of olive oil if you’re using the bouillon) until just tender. Add the garlic and seasonings and cook for less than a minute more. Add the vegetable broth and spice ball and bring to a boil. Once boiling, add the noodles, stir and cook until noodles are tender. When noodles are al dente, return soup to a simmer and add the beans and cooking liquid to the soup pot. Strain the mushrooms through cheesecloth and reserve soaking liquid. Rinse and chop the mushrooms. Add mushrooms and soaking liquid to the soup. Fish out the spice ball. Ladle about 1/2 cup of the broth into a separate bowl and whisk with the miso. Add more broth if necessary to form a smooth paste. Return to the pot and stir to combine.
Serve up and soak in the wellness.