You know those days where you’re just feeling blah, bloated and not yourself? Well, it might be time to whip up this delish gut healing veggie broth. Made with mushrooms, miso, seaweed and more! This broth is SO soothing and satisfying and it can be used a variety of different ways (you can even load it up with your favourite veggies and turn it into a hearty soup!).
Since Winter is not quite over yet, this broth is perfect for those chilly days before you head up to the mountains or to snuggle up on the couch with on a cozy Saturday afternoon.
Serve this with rice noodles and fresh veggies, or add it to your favourite soup. Mushrooms are a rich source of beta-glucans, which have prebiotic properties and can improve the growth of healthy bacteria. Win-win! Now, why can’t wine do that?! LOL!!
Gut Healing Veggie Broth
Ingredients
4 tbsp 4 white miso paste
3 tbsp 3 grapeseed oil (or other neutral-tasting oil)
3 tbsp 3 water
3 cups 3 shitake mushrooms, sliced
1 sheet of dried seaweed (optional)
1 large 1 yellow (sweet) onion, skin on, very thinly sliced
1 large 1 carrot, very thinly sliced
2 large 2 celery stalks, very thinly sliced
2 head 2 of garlic, cut in half
5 sprigs parsley or another herb
4 inch knob of ginger, unpeeled, sliced
Juice of one lemon
Salt & pepper to taste
Directions
- Preheat oven to 325 and line a large baking sheet with parchment paper. In a small bowl, whisk together miso, oil and water, and whisk to combine. Add mushrooms, seaweed, onions, carrot, celery, garlic, parsley and ginger to your baking sheet and toss with miso mixture until all pieces are covered.
- Bake for 1 hour or until vegetables are fragrant and deep in colour. Add vegetables to a large stock pot and cover with 10 cups of water. Bring to a boil and simmer for 1-2 hours on low. Strain through fine mesh strainer to remove solids and return to low heat. Add in lemon juice and stir. At this point, add your salt. The stock hasn’t been seasoned yet so keep adding until you’ve reached your desired taste. Add more lemon juice if desired.
- Store in airtight container in the fridge for up to a week, or in the freezer for up to 6 months. ENJOY!
xo
Jilly
Why is the baking necessary for this? I usually toss all ingredients into stock pot and let it simmer.
Why do you cook the onion with the skin on??
Best broth ever, so easy to add to for more plant based protein. Must make on repeat till we de thaw.
My pot is simmering! Can’t wait to cozy up with a bowl of this tonight. Xx
Amazing!! House smells like heaven when veggies are roasting in the oven.. mouthwatering ?
Anne Marie – I think it would be fine to skip the oven step but it does add more flavour once the veggies have roasted.
Lynda – roasting the onion skins and then simmering them gives the broth a beautiful golden colour. Veg broth tends to be an unappealing colour but this helps make it look more like a chicken stock.
Is there a substitute for the mushrooms? I’m allergic.
I love your recipes. This is my first time commenting! I’m wondering if you have any suggestions for what we can do with the left overs we strain out of the soup? I’d hate to throw all those ingredients away. Do you think they’d taste fine in a pho? or something of the sort? Would love to see more blogs (in general!) have wasteless recipes. I know broth is tricky though! Thanks Jillian!
This broth is simply amazing. Use it on it’s own for a fabulous gut reset, but it is so versatile! I made a wonton soup with lots of bok choy, and bean sprouts with it the other night, and tonight I am using the broth to make a laksa.
For those wondering why roasting first …. it adds a wonderful depth of flavour to the broth, the onion and garlic skin add flavour as well as colour.