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

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


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



  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.