2 tbsp olive oil
1 large yellow onion, sliced thinly
1 cup thinly sliced carrots
2 cloves garlic, minced
2 cups sliced cremini mushrooms
1/2 tsp celery seeds
1 tsp dried thyme
1/2 tsp dried rosemary, crushed in your fingers
1/2 tsp ground black pepper
1/3 cup brown rice miso
3 cups water
3 cups vegetable stock
2 cups cooked dried chickpeas, or 1 (15 oz) can, drained and rinsed
6 oz soba noodles (most come wrapped in 3-oz serving sizes. If not, the circumference of one 3-oz. bundle is about the size of a quarter).
Preheat a soup pot over medium-high 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 a splash of water. Add the 3 cups of water, the 3 cups of stock, and the chickpeas. Cover and bring to a boil.
Once the broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so that the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.
Add the miso and stir until it's incorporated. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavour.
Note: soba soaks up a lot of water, so leftovers will be more stew-ish than soup-ish. If you don't care for this, use a different noodle such as spaghettini.
(taken from Veganomicon)