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Notes Chickpea & Mushroom Miso SoupServes: 6, Vegan
Ingredients
2 Tablespoons olive oil
2 leeks, chopped (discard dark green leaves)
3 cloves of garlic, sliced
2 carrots, sliced thin
2 cups of cremini mushrooms, sliced
1/2 teaspoon each of thyme, celery seed, black pepper and rosemary (adjust to taste)
2 Tablespoons mirin (rice wine) or red wine
1/2 cup of miso paste dissolves in one cup boiling water
5 cups of water or organic vegetable stock
2 cups cooked dried chickpeas, or one 15 oz. can
parsley for garnishDirections
In a frying pan, saute the leeks and garlic and carrots until tender in olive oil, then add the mushrooms and spices. When the mushrooms start to transform, add the miso, wine, stock and let simmer together for about 15 minutes. Then add the chickpeas. Garnish each portion with parsley.
This soup is best served with wild rice or soba noodles.
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