The homemade miso and peanut butter give this tasty soup an Asian flair. For dipping, I prefer to serve this with my baked rye bread.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 4 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
- Bake in the preheated oven until slightly browned, about 20 minutes.
- 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.
- Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
- 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.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 19 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 540 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Peanut butter makes everything special, as is the flavor of this soup! Although I didn’t actually make my own miso (I used 1/2 c. of a white miso) and omitted the sage, but loved the simplicity of this recipe. Thank you.