Chicken and Lentil Soup with Homemade Miso
Description
Homemade soybean miso and peanut butter bring an Asian feel to this flavorful soup full of chicken, lentils, carrots, and spinach.
Ingredients
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1 1/2 cups frozen shelled soy beans
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1 tablespoon unsalted peanuts
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1 tablespoon oyster sauce
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1 tablespoon tahini
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1 teaspoon red pepper flakes
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1 tablespoon rice vinegar
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2 tablespoons chile oil
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1 pound skinless, boneless chicken breasts, diced
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10 cups water
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1 (16 ounce) package dry lentils
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2 large carrots, peeled and diced
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1 cup chopped fresh spinach
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1/2 cup diced cherry tomatoes
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1/3 cup peanut butter
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3 tablespoons chicken bouillon granules
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2 teaspoons dried sage
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2 teaspoons ground cumin
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.