Chicken and Lentil Soup Made with Miso

This hearty soup combines tender chicken and nutritious lentils with the rich, savory flavor of miso for a comforting meal. It’s easy to make and perfect for warming up on chilly days.

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TIME1 hr 50 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating 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.

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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.

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Step 3

Next, 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.

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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.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the lentils thoroughly before cooking to remove any dust or debris.
- Add miso paste at the end of cooking to preserve its delicate flavors and probiotics.
- Use low-sodium broth to control the saltiness since miso can be quite salty.

Why you’ll love it

This soup is a comforting blend of savory miso and hearty lentils that warms you from the inside out. It’s packed with protein and flavor, making it both nourishing and satisfying. Plus, it’s easy to make and perfect for any day you need a cozy meal.

Serving ideas

Serve this soup with a side of crusty bread or steamed rice to soak up the delicious broth. A simple green salad or some pickled vegetables can add a fresh contrast to the rich flavors. Garnish with chopped green onions or fresh herbs for extra brightness.

Storage & leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid breaking down the miso flavor. This soup also freezes well—just thaw overnight in the fridge before warming.