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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course, Soup
Cuisine: Japanese
Servings: 4
Ingredients
2garlic clovesminced
1 carrotsliced
1cupbroccolicut into florets
1bell peppersliced
1zucchinisliced
6cupswater
1tspkombu dashi powder*
1tbspsake
1tbspmirin
1/4cuppeanut butter
1cupred lentils
1cupspinach
3green onionschopped
2-3tbspwhite 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.