Boiled Peanuts Recipe [Seasoned With Salt]

vietnamese boiled peanuts
Many Vietnamese people fled their home country after the Vietnam War and ended up in Louisiana. The Vietnamese were exposed to new, local foods resulting in some current mainstays of Vietnamese cuisine, such as Cajun crawfish boil, chicory in Vietnamese coffee and of course, boiled peanuts.

These are popularly boiled with just salt, or with Cajun spices, but in this recipe we’re going to keep it simple and only use salt.

Speaking of peanuts, check out the cutest peanut / my nephew here on our walk:

cute little nephew

This was yet another hot summer day in Los Angeles. We took our time walking through the neighborhood and some restaurants, leaving footprints on the mattress store’s window (sorry!) and ended up in a bird store.

There were some beautiful birds there that the little dude just stared at the entire time in silence. The shopkeeper warned us to be careful to not get too close to avoid getting bitten. “You’d get in big trouble with the wife if that happened!” I laughed it off, “Yeah, if only I had a wife.” She scrambled for a reply, “Oh, or your husband.”

o_O. I think I get this way too often.

Anyways let’s boil some peanuts!

Start with raw peanuts that are not dehydrated. Rinse these fellas well since they have lots of dirt on ‘em. There’s nothing worse than feeling dirt or sand between your teeth!

Then all you have to do is boil the peanuts in salted water until it reaches a consistency you like. I like it to be soft, but not mushy–it should have some bite. Young peanuts taste better and cook faster, so I would just boil it for an hour, then check doneness by eating a peanut every 20-30 minutes until done.

animation of washing peanuts

There are other Asian and African variations on boiled peanuts that use spices, but I am completely happy with these. Maybe some other day! As if taste wasn’t enough for you, you can happily snack knowing boiled peanuts have 2-4 times more antioxidants than raw or roasted versions.

If you want to feel really Vietnamese, kick this up a notch by pairing these with some Heineken on ice.

Much like watermelon seeds, sunflower seeds, Pirate’s Booty or Cheetos (mmm, Cheetos)… this is a snack I could just eat nonstop. What kinda snacks are you addicted to?

vietnamese boiled peanuts, yum!

Boiled Peanuts
 
Prep time
Total time
 
Author:
Ingredients
  • 2 pounds raw peanuts, not the dehydrated type
  • 2 ounces of salt
  • 2 gallons of water
Instructions
  1. Soak peanuts in water for 15 minutes to loosen dirt, rinse and drain
  2. Add peanuts and salt to boiling water
  3. Keep a low-medium boil for 1 hour, checking for doneness every 20-30 minutes. It should have some bite and be soft, but not mushy. It can take 1-4 hours depending on age of the peanuts.

 

Miso Soup Recipe (Super Easy!)

miso soup bowl

As a youngin, my parents took me out to eat with them a lot. They were great cooks, so a lot of going out was about discovery and enjoying new foods. To be honest though, it was partially because I was a stubborn customer who couldn’t stomach homemade food.

It’s mind-blowing now to think we did all this dining without some kind of trusty compass, like Yelp. WITHOUT YELP! I’m embarrassingly reliant on the ‘Yelps’ of today in discovering new spots and determine which places are worth trying.

What we did have back then was recommendations from friends, newspapers, and maybe some of the few food programs on TV. I’m getting flashbacks of Yan Can Cook as we speak. It was a dark time, but hey we eventually found good food.

Anyways, let’s reel this back a bit. We had this Japanese restaurant we’d frequent every month or so. They had a revolving sushi bar, but we always got a table because I had my eye on the only prize that mattered: the bento box. It was delicious, and I’m glad my parents agreed.

diced soft tofu for miso soup

The starter for this box always came with a steamy bowl of miso soup. It had this slightly cloudy broth, with pieces of white, silken tofu bobbing up and down with some seaweed friends. This restaurant was packed, and there would always be a wait. I’m realizing how easy (and smart) it was for them to have a pot of boiling miso soup to serve as quick damage control.

What’s in miso soup?

Miso soup has since taken on a sort of Zen vibe with me. It is very easy to make, too. Ingredients for this Japanese miso soup recipe simply include tofu, miso paste, dashi, and dried seaweed. That’s it! Not exactly stuff you may always have in the pantry, but trust me–it’s super simple to make.

Miso paste is the main flavoring component–a thick, salty, protein-rich paste made primarily of fermented soybeans. There are many wonderful varieties of miso, classified usually by their mix of grains, color and taste.

The wakame, or seaweed, adds a great visual contrast to the dish and a slight oceany aroma. It only takes a few minutes to hydrate–look how much these guys expand after soaking!:

hydrating dried seawead (wakame) for miso soup

Miso soup typically isn’t vegan since it’s made with dashi, a fish broth. Some miso even has dashi in it. However miso soup can easily be made vegan. Miso paste itself is packed with so much flavor that you can swap the dashi for other flavors, essentially making a vegan dashi if you wanted.

You’ll use instant dashi in this recipe, which are granules you just dissolve in water. You could make dashi from scratch, but quite frankly ain’t nobody got time for that (today, anyway!).

Lastly, miso is a ALIVE. You’ll be adding miso paste off the heat after everything else hits a boil. Miso, much like yogurt or cheese, contain beneficial living organisms that can be killed from over-heating.

Now go make some soup! Then report back with some of your favorite types of miso!

bowl of miso soup

Miso Soup Recipe
 
Author:
Ingredients
  • ¼ cup dried wakame (dried seaweed)bowl of miso soup
  • 2 tsp dashi granules
  • 4 cups water
  • ½ pound soft tofu, drained and cut into small cubes
  • 3 Tbsp miso (I used white, but any type can work)
  • ¼ cup thinly sliced scallions to garnish (optional)
Instructions
  1. Hydrate seaweed in warm water, then drain.
  2. Add water and dashi granules into a pot and bring to a boil.
  3. Reduce heat to medium, add tofu and wakame long enough to heat through.
  4. Remove from heat and mix in miso, taking care not to mash the tofu.
  5. Garnish with scallions and serve.