Chicken and Lentil Soup with Homemade Miso recipe

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Ingredients

1 ½ 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
½ cup diced cherry tomatoes
⅓ cup peanut butter
3 tablespoons chicken bouillon granules
2 teaspoons dried sage
2 teaspoons ground cumin

Nutrition Info

380.6 calories
carbohydrate: 39.7 g
cholesterol: 29.6 mg
fat: 12.1 g
fiber: 18.9 g
protein: 29.6 g
saturatedFat: 2.3 g
servingSize: -
sodium: 540.4 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil, spread soy beans on top.

  2. Bake in the preheated oven until slightly browned, about 20 minutes.

  3. Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.

  4. Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.

  5. Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.

Recipe Yield

8 servings

Recipe Note

Homemade miso and peanut butter bring an Asian feel to this flavorful soup. I like to serve this with my homemade rye bread for dipping!

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