Monday, January 14, 2008

Chickpea Noodle Soup

A recipe from the Veganomicon.  Leave it to Isa and Terry to take such a quintessentially American comfort food as Chicken Noodle Soup, and make it not only vegetarian, but also Asian.  But this soup is even more soothing and delicious than the original.

This is a great soup for a weeknight dinner.  It's just a few simple steps, and it comes together surprisingly quick.  Just saute a base of vegetables and herbs, add the water, and then toss in soba noodles and miso paste.  

The only quirk when it comes to making this soup is that it is near impossible to play with the seasonings until the very end.  Because a lot of the flavor, and all of the salt, in this soup comes from the miso paste, which is added at the VERY end, I had to follow the recipe precisely, and then make a leap of faith that it would be properly seasoned.  

(The recipe actually calls for brown rice miso, but soy miso was all I could find, and it works great.)

Here's the final result in all its noodley goodness.  Warm, hearty, and chock full of protein (my mom constantly worries that I don't get enough).

Too bad there are never any left-overs.

9.5/10 stars from the Big Kahuna... high praise, although now he's opining that parsley, or maybe hot sauce, would bring it up to a perfect 10.

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