Peanut Miso Soup
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.
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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
- ¼ 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.