Chicken and Lentil Soup Made with Miso

Ingredients

• Homemade Miso:
• 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
• 3 tablespoons chicken bouillon granules
• 2 teaspoons dried sage
• 2 teaspoons ground cumin

Step 1

Lightly heat your oven to 350°F (175°C). Lightly oil a baking sheet and spread the soy beans out in a single layer. Pop them in the oven and roast until they turn a nice golden brown, about 20 minutes.

Step 2

While the beans are roasting, toss the soy beans, peanuts, oyster sauce, tahini, and red pepper flakes into a food processor or blender. Blend everything until it forms a smooth paste. Transfer this mixture to a bowl, stir in the vinegar, then cover and let it sit for a couple of hours so the flavors can blend nicely.

Step 3

Warm some chile oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until it’s nicely browned—this should take about 8 to 10 minutes.

Step 4

Once the chicken is cooked, move it into a big pot along with the miso paste you prepared. Pour in water, then add the lentils, carrots, spinach, and tomatoes. Bring everything to a boil, then lower the heat and stir in the peanut butter, chicken bouillon, sage, and cumin. Cover the pot and let it simmer gently for about an hour, until all the flavors come together and the lentils are tender.