Miso Vegetable Cleansing Broth

Ingredients

• id: vegetable_stock metric: 1L imperial: 4 cups name: vegetable stock

• id: white_miso metric: 3 tbsp imperial: 3 tbsp name: white miso paste

• id: red_miso metric: 1 tbsp imperial: 1 tbsp name: red miso paste

• id: fresh_ginger metric: 3cm piece imperial: 1 inch piece name: fresh ginger, sliced

• id: garlic metric: 2 cloves imperial: 2 cloves name: garlic cloves, minced

• id: kombu metric: 5cm piece imperial: 2 inch piece name: dried kombu seaweed

• id: shiitake_mushrooms metric: 100g imperial: 4 oz name: fresh shiitake mushrooms, sliced

• id: carrot metric: 1 medium imperial: 1 medium name: carrot, julienned

• id: daikon_radish metric: 100g imperial: 3 oz name: daikon radish, sliced

• id: bok_choy metric: 200g imperial: 7 oz name: baby bok choy, halved

• id: spring_onions metric: 3 imperial: 3 name: spring onions, sliced

• id: wakame_seaweed metric: 2 tbsp imperial: 2 tbsp name: dried wakame seaweed

• id: silken_tofu metric: 200g imperial: 7 oz name: silken tofu, cubed

• id: mirin metric: 1 tbsp imperial: 1 tbsp name: mirin

• id: rice_vinegar metric: 1 tsp imperial: 1 tsp name: rice vinegar

• id: sesame_oil metric: 1 tsp imperial: 1 tsp name: sesame oil

• id: nori_sheets metric: 1 sheet imperial: 1 sheet name: nori sheet, torn into pieces

• id: sesame_seeds metric: 1 tbsp imperial: 1 tbsp name: toasted sesame seeds

• id: micro_greens metric: 20g imperial: ¼ cup name: micro greens for garnish

Instructions

1. Soak {wakame_seaweed} in warm water for 10 minutes until softened. Drain and set aside.

2. In a large pot, heat {vegetable_stock} with {kombu} and {fresh_ginger} over medium heat. Simmer gently for 10 minutes to build flavor base.

3. Remove kombu and ginger pieces. In a small bowl, whisk {white_miso} and {red_miso} with 125ml (½ cup) of the warm broth until smooth.

4. Add {garlic} and {shiitake_mushrooms} to the pot. Simmer for 5 minutes until mushrooms are tender.

5. Add {carrot} and {daikon_radish}. Cook for 3-4 minutes until just tender but still crisp.

6. Stir in the miso mixture, {mirin}, and {rice_vinegar}. Do not boil after adding miso to preserve beneficial probiotics.

7. Add {bok_choy} and soaked wakame. Cook for 2 minutes until bok choy is wilted.

8. Gently add {silken_tofu} cubes and heat through for 1 minute without stirring vigorously.

9. Remove from heat and stir in {sesame_oil} and half the {spring_onions}.

10. Serve in bowls garnished with remaining spring onions, {nori_sheets}, {sesame_seeds}, and {micro_greens}.

Tips

Miso Quality: Use high-quality, unpasteurized miso for maximum health benefits and authentic flavor. Store miso in the refrigerator.

Don't Boil Miso: Add miso at the end and avoid boiling to preserve beneficial enzymes and probiotics.

Vegetable Variations: Add other vegetables like snow peas, corn, or edamame based on season and preference.

Kombu Preparation: Wipe kombu with damp cloth but don't wash - the white powder adds umami flavor.

Make-Ahead: Prepare broth base without miso up to 2 days ahead. Add miso and finish cooking when ready to serve.

Cleansing Benefits: This broth is naturally detoxifying and great for digestive health. Drink between meals or as a light dinner.