THE RECIPE JOURNAL · Main Course
Hearty Chicken and Lentil Soup with Miso
This comforting soup combines tender chicken, nutritious lentils, and a savory hint of miso for a deliciously warming meal. Perfect for chilly days, it’s both satisfying and packed with flavor.
FROM THE KITCHEN • Hearty Chicken and Lentil Soup with Miso
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Lightly grease a baking sheet with a bit of oil, then spread the soybeans out in a single layer. Pop them in the oven and roast until they’re just starting to turn golden, about 20 minutes.
02
Step 2
Once the soybeans are roasted, toss them into a food processor along with peanuts, oyster sauce, tahini, and red pepper flakes. Blend everything until you get a smooth paste. Transfer this mixture to a bowl, stir in the vinegar, cover, and let it sit for a couple of hours so the flavors can really come together.
03
Step 3
Next, warm some chili oil in a large skillet over medium heat. Add the chicken and cook it, stirring often, until it’s nicely browned, which should take around 8 to 10 minutes.
04
Step 4
Now, move the chicken into a big pot and add your homemade miso paste. Pour in the water, then stir in the lentils, chopped carrots, spinach, and tomatoes. Bring everything to a boil, then lower the heat. Mix in peanut butter, chicken bouillon, sage, and cumin. Cover the pot and let the soup simmer gently for about an hour, allowing all the flavors to meld beautifully.
Why you’ll love it
This soup is a warm and nourishing meal that combines the earthiness of lentils with the rich umami flavor of miso. It’s filling yet light, making it perfect for any season. Plus, it’s packed with protein and fiber, offering both comfort and nutrition in every bowl.
How to serve
Serve the soup with a side of crusty bread or warm rice to soak up the broth. A sprinkle of fresh herbs like parsley or green onions adds a bright finish. For extra creaminess, a dollop of plain yogurt or a squeeze of lemon can brighten the flavors.
Storage & leftovers
Allow the soup to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just thaw overnight in the fridge and reheat gently on the stove.
