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!
- Serves: 8 persons
- 1½ cups frozen shelled soy beans
- 1tablespoon unsalted peanuts
- 1tablespoon oyster sauce
- 1tablespoon tahini
- 1teaspoon red pepper flakes
- 1tablespoon rice vinegar
- 2tablespoons chile oil
- 1pound skinless, boneless chicken breasts, diced
- 10cups water
- 1(16 ounce) package dry lentils
- 2large carrots, peeled and diced
- 1cup chopped fresh spinach
- ½cup diced cherry tomatoes
- ⅓cup peanut butter
- 3tablespoons chicken bouillon granules
- 2teaspoons dried sage
- 2teaspoons ground cumin
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
Step 2Bake in the preheated oven until slightly browned, about 20 minutes.
Step 3Combine 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 4Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
Step 5Combine 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.