Creamy peanut butter meets white miso in a rich, nutty umami broth filled with fresh, hearty veggies and lentils. This healthy, flavor-packed soup makes your taste buds dance and leaves you wanting more.

Soup and soup noodles are a staple during the colder months. Just like a hot cup of coffee or hot chocolate, hot soup warms you up from the inside out and at least momentarily pauses the shivering. I like making all kinds of hot soups and stews like chili, curry, jambalaya (coming soon!), and miso soup. While traditional Japanese miso soup is also delicious, sometimes you want something a little more filling and hearty. Enter this peanut miso soup.

The peanut butter in this soup brings it all together. It adds a creaminess and nutty flavor that balances perfectly with white miso, which adds a touch of sweetness that only enhances the peanut flavor. The lentils make the soup heartier and more filling, while the assortment of veggies provide various micronutrients and fiber to keep your body and gut happy.
This soup can be served as a side dish but can also easily be an entree. Just add some rice or noodles (noodles are my fave) for those complex carbs and dinner is served!

Ingredients

This peanut miso soup requires just 9 simple plant-based ingredients:

garlic
veggies of choice: I used carrots, broccoli, bell pepper, zucchini, and spinach, but feel free to omit some/add other veggies you have in your fridge
green onion
kombu dashi powder: usually found at Asian grocers, but if you can’t find any then just omit
sake
mirin
peanut butter
white miso: can sub red miso
red lentils: can sub with chickpeas or tofu, but you will only need about half the water

This soup is so good I made it at least 3 times in one week because my boyfriend and I could not stop eating it! So make sure you have lots of peanut butter on hand — this soup will not last long!

Still hungry?

Check out these other tasty soups & stews!

If you try out this recipe, don’t forget to tag me in your photos on instagram @ellielikes.cooking and/or leave a comment down below and let me know how you liked it! I love seeing your tasty recreations 🙂 You can also find me on pinterest for more yummy vegan food. Happy cooking!

Prep Time:10

Cook Time:20

Total Time:30

Servings: 4

Ingredients

2 garlic cloves minced
1 carrot sliced
1 cup broccoli cut into florets
1 bell pepper sliced
1 zucchini sliced
6 cups water
1 tsp kombu dashi powder*
1 tbsp sake
1 tbsp mirin
1/4 cup peanut butter
1 cup red lentils
1 cup spinach
3 green onions chopped
2-3 tbsp white miso

Instructions

Add garlic, carrots, and a splash of water to a large pot over hight heat and cook for a couple minutes to soften carrots.
Add broccoli, bell pepper, zucchini, water, dashi, sake, and mirin. Cover and bring to a boil.
Once boiling, add peanut butter and lentils and turn the heat down to a simmer. Simmer for 20 minutes or until the lentils are soft. Mix occasionally so the peanut butter is evenly mixed in.
Add spinach and green onions and cover to let the spinach wilt, about 1 minute. Turn off the heat and add the miso, making sure it is completely mixed in and there aren't clumps of miso. Taste and add more miso as needed.

Notes

*If you don’t have kombu powder, you can boil a strip of kombu in 6c water and use that instead. If you can’t find kombu, you can just use water and add extra miso to taste. Kombu adds umami flavor though, so if you can it will be best to use kombu dashi.

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