Gut soothing, easy to digest and rich in probiotics.

I stripped back the ingredients to create a low fodmap, gut healing recipe following food combining principles. Further ingredients can be added depending on individual tolerance.

Each ingredient has a purpose..

GINGER digestive aid and fights nausea

RED MISO probiotic rich, boosts beneficial bacteria in the gut and helps digestion. It’s essential to not add miso to boiling broth, it kills live cultures and enzymes. If you have an issue with soy Na’vi organics make chickpea miso!

TEMPEH great choice for people who struggle digesting plant based protein or beans. Probiotic rich and the fermentation process creates enzymes that pre-digest carbohydrates, protein and fat making it much more easier on the tum to digest.

COCONUT OIL antimicrobial properties and the medium chain triglyceride in coconut oil bypasses the normal fat absorption process, making it much easier to digest and absorb than other oils.

SPRING ONION TOPS oniony flavour without fodmaps in normal onion/white part.

GARLIC OIL frying whole garlic cloves in oil then discarding, infuses the flavour without the fodmaps.

CARROT & COURGETTE fodmap friendly, low in fibre when cooked till completely soft for easy digestion. If unable to tolerate veg and/or noodz the broth on its own is still slurp worthy!

SWAPS instant white rice vermicelli or buckwheat noodles are a good replacement for tempeh. Eating both together however will make it harder to digest (food combining).  If you can’t tolerate soy, omit Tamari, tempeh and use extra chickpea miso in broth base.

          This is how we doooo 👇🏻

Print Recipe

NOURISHING VEGAN MISO BROTH

Total Time15 minutes
Course: Appetizer, Main Course
Servings: 2 or 1 big

Ingredients

  • 2 cups filtered water
  • 1 tbsp unpasteurised red miso or Na'vi organics chickpea miso
  • 1/2 tbsp tamari soy
  • 1 large courgette spiralled (peel for low fibre diet)
  • 2 carrots peeled & spiralled
  • 3 green spring onion tops sliced
  • Half a block tempeh diced
  • 2 garlic cloves halved length ways
  • 1-2 tsp ginger minced
  • 2 tsp coconut oil

Instructions

  • In a large saucepan heat oil, add in garlic + ginger. Cook for 2 mins. Remove garlic (for fodmap friendly)
  • Pour in water + carrot noodles. Bring to a simmer and cook for 3 mins then add in courgette noodles + spring onions tops. Cook for another 2 or so mins till everythings soft.
  • Take the saucepan off the heat, let cool down till warm to the touch.
  • Mix in miso + tempeh. Tempeh can be added the same time as carrots if you're not worried about some probiotics being lost.
  • Ladle into bowls and slurp away!

Notes

Omitting Soy products Add extra chickpea miso to broth to replace the Tamari soy.
Instant rice vermicelli noodles add to saucepan the same time as courgette.
Storage Keeps in fridge for up to 2 days.

I hope you enjoy this delish recipe as much as my pals and fam do! post and tag with @the.nil.by.mouth.foodie if you give it ago so I can see your creations!