Gut-Calming Vegetable Broth (+ Miso Tonic)

Stirring a bowl of miso tonic

Every once in a while when a stomachache or upset digestion comes along, nothing sounds quite as comforting as broth. Enter this 1-Pot Gut-Calming Vegetable Broth.

It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — and can be used in place of store-bought vegetable broth in cooking. And it comes together in 1 pot in about 1 hour. 

We also include a recipe for a quick and easy miso tonic for maximum flavor and minerals. Plus, it’s ideal for making ahead and freezing so it’s ready whenever you need it!

Celery, kale stems, shiitake mushrooms, bell pepper, carrot, ginger, miso, garlic, onion, red cabbage, green onion, kombu, salt, and curry powder

What Makes It Gut Calming?

  • Ginger – known for helping relieve indigestion, nausea, and vomiting (source)
  • Kombu – contains amino acids and enzymes to aid digestion (source)
  • Miso – may contain probiotics to help support the gut microbiome (source)
  • Electrolytes – supplies electrolytes such as sodium, potassium, magnesium, phosphorous, and calcium that can become depleted
  • It’s comforting, delicious, and feels like a hug in a bowl

How to Make This Vegetable Broth

Begin by browning the aromatics (onion, garlic, ginger, celery, and carrot).

Sautéing onion, garlic, ginger, celery, and carrot

Then add the remaining veggies, dried mushrooms, kombu, and seasonings. These are versatile and can be modified with what you have around!

Pouring water into a pot of onion, garlic, ginger, celery, carrot, bell pepper, cabbage, and more

Add water, bring to a boil, cover, and simmer for ~1 hour.

Dutch oven of vegetables boiled in water to make homemade broth

Then serve your favorite way(s):

  • Vegetable soup
  • Vegetable broth
  • Miso tonic
Pouring vegetable broth over chickpea miso in a bowl

Although this is not a traditional miso soup, the inspiration for adding miso to broth comes from Japanese cuisine. For a traditional take on miso soup, check out this recipe by Just One Cookbook.

Stirring miso into homemade vegetable broth

We hope you LOVE this vegetable broth & tonic! It’s:

Soothing
Savory
Comforting
Quick
& Easy!

It’s perfect for any time your gut needs a little extra love. But it’s also great as a flavorful broth for everyday cooking!

Sprinkling green onions into homemade vegetable broth to make a miso tonic

More Gut-Soothing Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Green onions in a bowl of homemade vegetable broth

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 9 (1-cup servings)

Course Appetizer, Side Dish

Cuisine Gluten-Free, Japanese-Inspired, Vegan

Freezer Friendly 3 months

Does it keep? 5 Days

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
  • 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.

*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.

Serving: 1 tonic Calories: 52 Carbohydrates: 11.3 g Protein: 2 g Fat: 0.2 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.07 g Monounsaturated Fat: 0.04 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 634 mg Potassium: 238 mg Fiber: 1.7 g Sugar: 2.3 g Vitamin A: 3727 IU Vitamin C: 18.39 mg Calcium: 28.46 mg Iron: 0.46 mg


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