Lisa Oz’s Miso and Vegetable Fasting Broth

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)

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

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.

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

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