Isa Chandra Moskowitz and Terry Hope Romero’s Veganomicon is so full of amazing recipes. I tried out the simple, delicious chick pea noodle soup last night.
It helped me use up produce– a yellow onion, what was left of a bag of carrots, and a couple handfuls of whole mushrooms– that would have gone bad otherwise.
It was fast and easy and my baby tore it up, and liked it enough to take a thermos of it to school for lunch today.
Nobody in my town has ever heard of Soba noodles, so I just used a combo of spinach linguine and mini farfalle– added some visual interest.
I had soy miso, not brown rice– still delicious, though I did start out with 1/4 cup and taste as I added, as advised, to keep the soup from being too salty.
I use vegan veggie boullion cubes– cheap and tasty. I have no idea what the hell mirin is, so I used cheap pinot grigio (in an environmentally friendly cardboard bottle, natch) to deglaze the pan.
I hate mushrooms, and nobody in my town has heard of cremini mushrooms, so I just used up some I had in the house from a marinara I made. My baby loves them, I gave her all of mine, everyone’s happy.
And between the wrong deglazer, the wrong mushrooms and the wrong miso the flavor of this soup is as rich as any made with meat stock.
You gotta try it! And doesn’t every kid like noodle anything?
