After being fully vaccinated and released from Covid lockdown, I took to the skies and came to visit my long time pals in Connecticut.
My friend was belly aching about having GERD so I went to work making her fermented foods she would like to help her digestive system. She leans vegan, but is not fond of sauerkraut and won’t do dairy. She will do bone broths though.
So, we are doing a gentle miso soup full of prebiotic veggies and a real chicken bone broth that can heal the gut lining. The miso is a fermented soy paste with gut healing probiotics.
Here is the recipe:
1 medium onion
1 celery root
2 cloves of garlic
1 cup of shredded kale
8 oz sliced shitake mushrooms
1 tbs olive oil
2 cups real chicken bone broth
12 oz box cannoli beans
1 tbs Alaska Spice Shop Arctic Warming Blend spice.
2 tsp per bowl organic white miso
1. Finely slice all the veggies.
2. In a large stock pot, sweat the leeks, onions, garlic and celery root in the olive oil over low heat for five minutes. Stir well.
3. Add in 1/2 cup of the bone broth, and the Arctic Warming blend. Bring the stove to medium and cook for 5 min. Stir well.
4. Add on the kale and another 1/2 cup of bone broth. Cook for another 5 min. Stir well.
5. Add in the mushrooms with another 1/2 cup of the broth and cook for another 5 min. Stir well.
6. Zest the lemon into the veggies, juice the 1/2 lemon, remove the seeds and add to the veggies. Stir well.
7. Drain and rinse the Cannoli beans and add them with the last 1/2 cup bone broth. Stir well.
8. Add in 2 quarts filtered water. And heat to just before a boil.
9. Put 2 tsp of miso paste per bowl in bowls that can hold two cups of liquid.
10. Ladle about a cup of broth on top of the miso paste and stir until it is dissolved.
11. Fill the ladle with veggies from the soup and add to the bowl.
12. Eat and enjoy.