How to Make Chicken and Lentil Soup with Homemade Miso - A Step-by-Step Guide

Welcome to our kitchen! Today, we're going to show you how to make a comforting and hearty Chicken and Lentil Soup with Homemade Miso. This soup is packed full of flavor and is the perfect dish to warm you up on a cold day. The combination of tender chicken, earthy lentils, and rich, umami-packed miso creates a delicious and satisfying meal that the whole family will love.

This recipe is great for those busy weeknights when you need a quick and easy meal that doesn't skimp on flavor. ...

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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

Information

  • 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

  • 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

    381 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 30mg
    • Sodium: 540mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 19g
    • Total Sugars: 4g
    • Protein: 30g
    • Vitamin C: 7mg
    • Calcium: 81mg
    • Iron: 6mg
    • Potassium: 819mg