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Gut-Calming Vegetable Broth (+ Miso Tonic)
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.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 9 (1-cup servings)
Calories: 52 kcal
Course:
Side Dish , Appetizer
Cuisine:
Japanese , Vegan
Ingredients
BROTH
- 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
TONIC*
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
Notes
- *If adjusting batch size, tonic measurements in ingredient list will not accurately reflect 1 serving of tonic. Follow instructions section instead.*Nutrition information is a rough estimate calculated for 1 tonic without straining and without optional ingredients. *This is not a traditional miso soup, but rather a gut-calming tonic with miso. For a traditional take on miso soup, check out this recipe by Just One Cookbook.
Nutrition Information
Serving
1tonic
Calories
52
(3%)
Carbohydrates
11.3g
(4%)
Protein
2g
(4%)
Fat
0.2g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.07g
Monounsaturated Fat
0.04g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
634mg
(26%)
Potassium
238mg
(7%)
Fiber
1.7g
(7%)
Sugar
2.3g
(5%)
Vitamin A
3727IU
(75%)
Vitamin C
18.39mg
(20%)
Calcium
28.46mg
(3%)
Iron
0.46mg
(3%)
Nutrition Facts
Serving: 9(1-cup servings)
Amount Per Serving
Calories 52
% Daily Value*
| Serving | 1tonic | |
| Calories | 52 | 3% |
| Carbohydrates | 11.3g | 4% |
| Protein | 2g | 4% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.07g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 634mg | 26% |
| Potassium | 238mg | 5% |
| Fiber | 1.7g | 7% |
| Sugar | 2.3g | 5% |
| Vitamin A | 3727IU | 75% |
| Vitamin C | 18.39mg | 20% |
| Calcium | 28.46mg | 3% |
| Iron | 0.46mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.