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Chicken and Lentil Soup with Homemade Miso
Chicken and Lentil Soup with Homemade Miso
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
260 minutes
Asian-inspired chicken and lentil soup with a rich miso peanut broth, carrots, and spinach.
Ingredients:
  • 1.5 cups frozen shelled soy beans
  • 1 tablespoon unsalted peanuts
  • 1 tablespoon oyster sauce
  • 1 tablespoon tahini
  • 1 teaspoon red pepper flakes
  • 1 tablespoon rice vinegar
  • 2 tablespoons chile oil
  • 1 pound skinless, boneless chicken breasts, diced
  • 10 cups water
  • 1 (16 ounce) package dry lentils
  • 2 large carrots, peeled and diced
  • 1 cup chopped fresh spinach
  • 0.5 cup diced cherry tomatoes
  • 0.33333334326744 cup peanut butter
  • 3 tablespoons chicken bouillon granules
  • 2 teaspoons dried sage
Instructions:
  • Preheat your oven to 350°F (175°C), lightly grease a baking sheet with oil, and evenly spread the soybeans on top.
  • Bake in the oven until lightly golden, approximately 20 minutes.
  • In a food processor or blender, blend soybeans, peanuts, oyster sauce, tahini, and red pepper flakes into a smooth paste. Transfer the paste to a container and mix in vinegar. Allow the flavors to meld by covering and letting it sit for about 2 1/2 hours.
  • In a large skillet over medium heat, sizzle the chile oil, then stir in the chicken until beautifully browned, about 8 to 10 minutes.
  • In a large pot, mix chicken and your own miso. Pour in water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Lower the heat, then stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for around 1 hour.

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