If you’re feeling a stomach ache, this is just the thing: 1 pot of gut-soothing vegetable broth with ginger, spices and seaweed. Plus a 3-ingredient miso tonic for a flavor and comfort boost.

Ingredients

BROTH

  • 1/2 small Onion, roughly diced (if onions disturb digestion, under shallots or on spring onions)
  • 4 Cloves Garlic, chopped (if garlic is bad for your digestion, omit)
  • 1 EL roughly chopped ginger
  • 1 Stalk/Rib Celery
  • 1 cup chopped carrots< /li>
  • < span class="wprm-recipe-ingredient-amount">1/2 medium red peppers
  • 1 Cup chopped red cabbage
  • 1 t sp Curry powder (or under a smaller amount of ground turmeric)< /span>
  • 1 Strips< /span > kombu (dried seaweed // adds minerals and digestive aids)
  • 1 oz. Dried Shiitake Mushrooms
  • 2 Kale stalks, chopped (reserve kale for serving or other uses)< /span>
  • 1 < span class="wprm- recipe ingredient unit">tea Sea salt, plus more to taste
  • 1 h healthy pinch black pepper, more to taste
  • 1 tablespoon Nutritional yeast (optional)
  • 10 cups water
TONIC*
  • 2 TL Chickpea Miso Paste (or soy sub-miso //ensure gluten-free consumers are gluten-free)
  • < span class="wprm-recipe-ingredients-quantity">1 cup Broth (prepare using the recipe above // we strained the vegetables)
  • 1 small Spring onion, thinly sliced
  • Black Pepper

Instructions

  • BROTH: Heat a large saucepan or Dutch oven over medium-high heat. Add a little water (or sub-oil) and the onion, garlic, ginger, celery and carrot. Season with a little salt and pepper and sauté for 4-5 minutes.
  • Add the peppers, cabbage and curry powder and stir. Sauté for 3 minutes, then add kombu, shiitake mushrooms, kale stalks, salt and pepper, nutritional yeast (optional), and water.
  • Season with more salt and black pepper. Then 1) serve as a vegetable soup, 2) strain and use as a broth (refrigerate and store leftovers in the fridge for 5 days or in the freezer for 3 months), or 3) strain and make a tonic with miso.
  • TONIC: to prepare a portion of miso tonic , Put 2 teaspoons of miso paste in a serving bowl and add some broth. Stir to combine. Then add about 1 cup broth and stir to combine (add more broth for less strong miso flavor, less broth for stronger miso flavor). Then add some chopped spring onion and serve. Best chilled, but will keep in the fridge for 2-3 days. Although not ideal for reheating as miso’s aromatic properties and nutritional values are damaged during cooking.
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