Original Menu Chicken and Lentil Soup with Homemade Miso :: So Tasty

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Chicken and Lentil Soup with Homemade Miso

"Homemade miso and peanut butter deliver an Asian sense to this flavorful soup. I want to serve this with my selfmade rye bread for dipping!"

Ingredients :

• Homemade Miso:
• 1 half cups frozen shelled soy beans
• 1 tablespoon unsalted peanuts
• 1 tablespoon oyster sauce
• 1 tablespoon tahini
• 1 teaspoon purple pepper flakes
• 1 tablespoon rice vinegar
• 2 tablespoons chile oil
• 1 pound skinless, boneless hen breasts, diced
• 10 cups water
• 1 (sixteen ounce) package dry lentils
• 2 massive carrots, peeled and diced
• 1 cup chopped sparkling spinach
• 1/2 cup diced cherry tomatoes
• 1/3 cup peanut butter
• three tablespoons chicken bouillon granules
• 2 teaspoons dried sage
• 2 teaspoons ground cumin

Instructions :

Prep : 15M	Cook : 8M	Ready in : 4H20M

• Preheat the oven to 350 stages F (one hundred seventy five ranges C). Grease a baking sheet gently with oil; spread soy beans on top.
• Bake within the preheated oven until barely browned, about 20 minutes.
• Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a meals processor or blender. Blend into a great paste. Place the paste in a container and upload vinegar. Stir together. Cover and let stand till flavors meld, about 2 1/2 hours.
• Heat chile oil in a large skillet over medium warmth. Cook and stir chook until nicely browned, eight to ten mins.
• Combine hen and homemade miso in a massive 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.

Notes :

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