Chicken and Lentil Soup with Homemade Miso

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!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 381 Calories

Ingredients

• ⅓ cup peanut butter
• 2 teaspoons dried sage
• 1 cup chopped fresh spinach
• 10 cups water
• 2 teaspoons ground cumin
• 1 teaspoon red pepper flakes
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon tahini
• 1 pound skinless, boneless chicken breasts, diced
• 3 tablespoons chicken bouillon granules
• 2 large carrots, peeled and diced
• 1 (16 ounce) package dry lentils
• 1 ½ cups frozen shelled soy beans
• 1 tablespoon unsalted peanuts
• 2 tablespoons chile oil
• ½ cup diced cherry tomatoes

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.