Description
A quick 10-minute immune boosting broth made with garlic, ginger, turmeric, and miso. Vegan, gluten-free, and deeply comforting.
Ingredients
Scale
- 8 cups water
- 1/2 cup gluten-free mellow white miso
- 8 cloves garlic, grated
- 2 tablespoons peeled and grated ginger
- 1 scallion, sliced
- 1 tablespoon peeled and grated horseradish root
- 2 teaspoons avocado oil or coconut oil
- 2 tablespoons raw apple cider vinegar (with the mother)
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
Instructions
- Bring 8 cups of water to a boil in a pot.
- Grate garlic, ginger, and horseradish and place in a bowl.
- Add miso, oil, apple cider vinegar, turmeric, salt, and scallion. Stir to combine.
- Add 1/2 cup hot water to the bowl and whisk until smooth.
- Remove pot from heat and pour mixture into the pot.
- Stir well and serve immediately.
Notes
- For a soy-free option, use chickpea miso.
- Do not boil the miso mixture for extended periods.
- Store in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 2g
- Sodium: 480mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg