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Eve Kalinik's Shiitake & Leek broth

This recipe was originally from Eve's book, 'Be Good to your gut' and true to the title, it incorporates so many gut-friendly foods: 'Everything from prebiotic shiitake mushrooms through to fermented miso and organic chicken bone broth, with its healing amino acids. Shiitake mushrooms may also have a positive impact on managing our stress hormone levels to leave us less wired. The other key ingredient here is arame, a type of seaweed, which helps to support the growth of beneficial bacteria in the gut while crowding out the less friendly guys. Seaweeds are also high in protective antioxidant compounds as well as having a natural anti--inflammatory effect. This is a recipe that takes no time to prepare but gives you and your gut back tenfold.'


Serves 2


2 handfuls dried arame

1 tablespoon coconut oil

2 leeks, sliced

80g shiitake mushrooms, sliced

2 teaspoons finely chopped fresh ginger

6 thin slices fresh red chilli, finely chopped

1 garlic clove, peeled and crushed

3 tablespoons miso paste

4 tablespoons coconut aminos or tamari

2 pouches Organic Chicken Bone Broth


to serve:


Sesame oil to drizzle

1 tablespoon Super Seed Mix

Handful fresh coriander, roughly chopped or sprouts such as alfalfa broccoli or radish


1. Soak the arame in cold water for 10-15 minutes, then drain.


2. Heat the coconut oil in a large saucepan and stir-fry the leeks for 2 minutes to soften slightly. Then add the mushrooms, ginger, chilli and garlic and stir-fry for a further minute.


3. Add the miso and coconut aminos or tamari and stir well. Then add the none broth (or filtered water) and bring to the boil. Turn the heat down to low. Add the drained arame, loosely cover the pan and simmer for 10 minutes.


4. Divide the broth between two bowls. Drizzle with a little sesame oil, sprinkle with the Super Seed Mix and garnish with chopped coriander or sprouts.

Photograph by Nassima Rothacker




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