Gut-Calming Vegetable Broth (+ Miso Tonic) by Minimalist Baker

When an upset stomach has you down, this is just the remedy: 1-Pot Gut-Calming Vegetable Broth with ginger, spices, and seaweed. Plus, a 3-ingredient miso tonic for a kick of flavor and comfort.

Original recipe

View on Minimalist Baker

Time

Prep: 10mins Cook: 60mins Total: 70mins

Nutrition

Calories

52 kcal

Carbohydrate content

11.3 g

Fat content

0.2 g

Fiber content

1.7 g

Protein content

2 g

Saturated fat content

0.1 g

Serving size

1 tonic

Sodium content

634 mg

Sugar content

2.3 g

Unsaturated fat content

0.11 g

Ingredients

• 1/2 small onion, roughly diced ((if onion is aggravating to your digestion, sub shallots or the top of green onions))
• 4 cloves garlic, minced ((if garlic is aggravating to your digestion, omit))
• 1 Tbsp roughly chopped ginger
• 1 stalk/rib celery
• 1 cup chopped carrots
• 1/2 medium red bell pepper
• 1 cup chopped red cabbage
• 1 tsp curry powder ((or sub a smaller amount of ground turmeric))
• 1 strip kombu ((dried seaweed // adds minerals and aids digestion))
• 1 oz. dried shiitake mushrooms
• 2 kale stems, chopped ((reserve greens for serving or other uses))
• 1 tsp sea salt, plus more to taste
• 1 healthy pinch black pepper, plus more to taste
• 1 Tbsp nutritional yeast ((optional))
• 10 cups water
• 2 tsp chickpea miso paste ((or sub soy miso // ensure gluten-free for GF eaters))
• 1 cup broth ((make using recipe above // we strained out the veggies))
• 1 small green onion, thinly sliced
• Black pepper

Instructions

1. BROTH: Heat a large pot or dutch oven over medium-high heat. Add a little water (or sub oil) and onion, garlic, ginger, celery, and carrot. Season with a bit of salt and pepper and sauté for 4-5 minutes.
2. Add bell pepper, cabbage, and curry powder and stir. Sauté for 3 minutes, then add kombu, shiitake mushrooms, kale stems, salt and pepper, nutritional yeast (optional), and water.
3. Bring to a low boil over high heat, then reduce to a simmer, cover, and cook for at least 30 minutes, preferably 1 - 1 ½ hours.
4. Season to taste with more salt and black pepper. Then, 1) serve as a vegetable soup, 2) strain and use as a broth (cool and store leftovers in the refrigerator for 5 days, or in the freezer for 3 months), or 3) strain and make a tonic with miso.
5. TONIC: To make a serving of miso tonic, add 2 tsp miso paste to a serving bowl and add a bit of the broth. Stir to combine. Then add ~1 cup broth and stir to combine (add more broth for a less potent miso flavor, less broth for a more potent miso flavor). Then add a bit of chopped green onion and serve. Best when fresh but will keep in the refrigerator for 2-3 days. Though not ideal for reheating because the aromatic qualities and nutritional benefits of miso are damaged when boiled.