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In a heavy-bottomed pot on low-medium heat, saute the onion and carrot until they’ve softened.
Add the ginger and garlic and stir for a minute.
Rinse the rice, then add it to the pot with the broth.
Cook for 25+ minutes, stirring occasionally, until the rice is fully cooked (extra soft) and has absorbed most of the liquid. Add more liquid as needed.
Add the soy sauce and black pepper to taste.
Add rinsed chickpeas or pre-cooked chicken if desired.
Stir in frozen peas and/or greens until warmed through.
At the very end, turn off the heat.
Dissolve the miso paste in a couple tablespoons of water, then stir it into the soup.
Top with LOTS of chopped green onion and optional sesame oil or sriracha.