Miso-Infused Chicken and Lentil Soup

Ingredients 0/17

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’re just starting to brown, which should take about 20 minutes.

Step 2

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

Step 3

When you’re ready to cook, heat some chile oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until it’s nicely browned, about 8 to 10 minutes.

Step 4

Transfer the chicken and your homemade miso paste to a big pot. Pour in the water, then add the lentils, carrots, spinach, and tomatoes. Bring everything to a boil, then lower the heat. Stir in the peanut butter, chicken bouillon, sage, and cumin. Cover the pot and let it simmer gently for about an hour, until the lentils are tender and the flavors meld together beautifully.