Lisa Oz’s Miso and Vegetable Fasting Broth

Yield: 12 servings
Calories: 87
Theme: Low-Calorie
Rating:  This recipe has not been rated

This savory, flavorful broth recipe provides your body with an abundance of nutrients and health benefits. It's a great addition to any liquid cleanse and it's also perfect to drink when you're prepping for a colonoscopy.


  • 3/4 cup canned coconut milk
  • 1/3 cup white (shiro) miso
  • 2 tbsp liquid aminos
  • 2 tbsp tamari
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 large sweet onion, coarsely chopped
  • 1 small russet potato, peeled and cut into 2-inch chunks
  • 3 medium carrots, coarsely chopped
  • 2 small celery ribs, coarsely chopped
  • 1 oz dried mushrooms (about 1 cup loosely packed)
  • 1-inch piece fresh ginger, coarsely chopped
  • 12 garlic gloves, crushed and peeled
  • 2 tbsp loosely packed fresh cilantro leaves and stems
  • 1 lemongrass stalk, thick outer layer and tops removed, tender inner bulb coarsely chopped


1. Combine all of the ingredients in a very large stockpot and add 5 quarts water. Bring the mixture to a boil over high heat.


2. Reduce the heat to medium-low. Cook, stirring occasionally, until the broth has reduced to approximately 4 quarts, about 2 1/2 hours. Strain the broth through a fine-mesh sieve into a large bowl. Let cool until tepid. 


3. Transfer to covered containers. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat before serving. 


This recipe has not been rated

Tried this recipe? Log in to to rate it and find more recipes just for you.


This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It