Gut-Calming Vegetable Broth (+ Miso Tonic)

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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:

& 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

Gut-Calming Vegetable Broth (+ Miso Tonic)

When an upset stomach has you down, this is just the remedy: 1-Pot Gut-Calming Vegetable Broth with ginger, spices, and seaweed. Plus, a 3-ingredient miso tonic for a kick of flavor and comfort.
Author Minimalist Baker
Bowl of our Miso Tonic made with homemade vegetable broth
4.85 from 13 votes
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



  • 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


  • 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.

Nutrition (1 of 9 servings)

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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Reader Interactions

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My Rating:

  1. Elle says

    What an amazing soup! I’ve had a terrible stomach bug for a few days and I made this soup to try to introduce some veg back. It was so comforting! I used fresh shiitake but otherwise followed the recipe and it turned out great. Didn’t strain it and just ate the soup as is with 1 tbsp of miso mixed into the bowl. Can’t wait to have it for lunch again! Yum!

  2. Megan says

    I was hesitant on this recipe, even though I love all of Minimalist Bakers recipes. It turned out really good! I didn’t have all the veg on the list but what I did have made a really yummy broth. Loved the miso tonic addition.

  3. Juliette says

    Hi! I want to make this recipe, and I have some frozen dorot ginger cubes I want to use up instead of buying fresh ginger. Each cube is 1 tsp, so I was wanting to know how much you think I should use or if I should abandon that idea and just get some fresh ginger?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Juliette, we think fresh would be best, but the cubes might work. We’d say 2-3 cubes. Let us know how it goes!

  4. Beth says

    This looks wonderful!! What do you recommend in place of bell peppers in this recipe? They’re the only pepper that I cannot eat. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Can you have yellow or orange bell peppers? If not, we’d suggest slightly more carrot. Hope that helps!

  5. Roxanna says

    Hi Dana!

    If I wanted to make this into vegetable soup, after making the broth, would I be able to just add desired vegetables to the same pot of broth?

    Thank you! Can’t wait to make this

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! What I do is strain the broth and reserve any vegetables I wan to keep. Then I sauté additional vegetables (I’ve been doing shiitakes, onion, celery, and sweet potato). Then add strained broth and simmer until tender (add any reserved veggies from the original broth at this time). Then add miso to your serving bowl along with ~1/4 cup broth. Stir to combine. Then top with broth and veggies!

  6. Betsy Tucker says

    Can you recommend a miso brand to try? I haven’t had a lot of luck picking out something I like… Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annette, thanks for letting us know! We weren’t able to replicate this issue. Is it still not working for you? If so, what browser are you using?

      • Meribeth says

        This broth is amazing!! Regarding the miso tonic, if the broth is refrigerated, can I warm it (30-45 seconds) and add to the miso? I saw your note that this not ideal for reheating because the aromatic qualities and nutritional benefits of miso are damaged when boiled. I tried having it cold but the miso paste didn’t fully dissolve into the broth.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoy it, Meribeth! You can definitely reheat the tonic and then add the miso. Sorry for the confusion there!

  7. Claire Hulett says

    Wow, so good! This recipe will be going in the winter dinner rotation. The broth was warming + flavorful. Just what I needed.

    I made the broth, let it simmer for a few hours, strained and boiled ramen in the broth w/ 1 Tbsp miso. Then added crispy oven baked tofu, chopped green onions + sambal chili paste on top.

    • Lina says

      This broth is just amazing!
      It’s the perfect treat when I am feeling snacky.
      So instead of grabbing some chips I get my umami kick this way. I just gently heat some broth in my mug and stir some miso paste in afterwards.
      I don’t see any guthealing atm, but I guess, that just needs time :)

  8. Quillin Musgrave says

    I made the broth yesterday, it was a quick and easy process – prep the veg and simmer the broth. I ended up straining it to save the broth and am having a serving of miso tonic for breakfast this morning. I used Miso Master mellow white miso, added some green onion, and it is perfect. Thanks for another fabulous recipe!

  9. Lei Ling NG says

    My boyfriend made this for me and I LOVED it. Now, we saved the cooked veggies as I wasn’t sure if these could be used for anything – maybe to make a new soup using it? Do you have any ideas?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lei Ling. We are so glad you enjoyed it! You can eat the vegetables in the broth as a soup. Or maybe try blending them up and adding small amounts to another soup? They won’t have much flavor left on their own, so we wouldn’t recommend using the whole batch in a new soup.

  10. Janice Short says

    Hi Dana, made this today and it’s awesome, great flavor and has the lightness I enjoy when my tummy is off. Especially enjoy the taste combo of the curry powder and ginger. I had no kale stems or bell pepper so I used two Anaheim chiles, sliced and seeded, and they gave it freshness and a spicy kick. This will be in my regular rotation from now on. Thanks so much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Janice! Love the modifications too. Thanks so much for sharing! xo

  11. Natasha says

    Made this last night (9/28/2020) and it worked out well. I forgot to buy the cabbage and I couldn’t find dried shitakes, so I opted for fresh.
    Wasn’t sure what kind of kale was best to use. I bought dino kale, which has really small stems for the boiling part.

    Turned out really good.

  12. noa says

    this recipe is amazing!
    made some for my mom and I for dinner tonight

    i’ve tried almost all your recipes and love every single one!
    you have taught me so much about cooking.

    thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I’d say put everything in once the ingredients are sautéed and pressure cook on high for 15 minutes (up to 25). Natural release. Let us know how it goes!

  13. Cathy Mahoney says

    Could I use this recipe to replace your vege stock recipe I make and freeze?

    I use your stock to replace oil when sautéing etc Would above work for this

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work! The vegetable broth is more flavorful, in my opinion. This is best for pairing with the miso tonic in my opinion.

  14. Janice Short says

    I swear, Dana, you have the best ideas! I’m retired and always looking to upgrade my nutrition (firmly believe food is the best medicine) and to try new foods and explore new flavors. Thus, I spend many hours perusing blogs and have read dozens. Yours is simply the BEST!

    Your creativity, artistry, attention to detail and flavors is extraordinary in its elegant simplicity. Thank you so much for helping me with my quest to eat the best. This recipe is a great example of why I love you. I’ve made miso tonic for years, but usually make just enough for one sitting, using low sodium vegetable broth from Whole Foods. I can tell your broth will taste sooo much better. I just love the idea of being able to freeze and save this as a broth or as a vegetable soup, to which I can later add miso if I wish.

    Thanks again for your great work👏👏👏👏👏

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sauté ingredients as instructed, add remaining ingredients, pressure cook on high for 15 min (up to 25), natural release! Let us know how it goes!