Prep Time: 20 minutes Number of Servings: Serves 3 Recipe Source: The Gut Flush Plan by ;Ann Louise Gittleman ($16.00, Avery, 2009) Ingredients 2 Tbsp chopped shallots1 tsp minced fresh ginger1⁄2 cup each thinly sliced cabbage and carrot1 tsp olive oil2 cups low-sodium vegetable broth1 tsp almond butter2 Tbsp yellow miso2 Tbsp filtered water Directions In medium saucepan, saute shallots, ginger, and veggies in oil until crisp-tender, about 3 minutes. Add broth and almond butter and simmer gently for another 3 to 4 minutes. Dissolve miso in water and add to saucepan, stirring well. Heat for another 5 minutes. (Do not let soup boil.) Top each serving with minced chives. (Store leftover soup in covered container in refrigerator.) Share this content. facebookpinterestlinkedinredditemail Contributor Ann Louise Gittleman, Ph.D., C.N.S. Ann Louise Gittleman, PhD, is a New York Times award-winning author of 30 books on detox, health, and healing, including the international bestselling Fat Flush Plan and Zapped! Visit her blog and join her online Fat Flush Community. You Might Also Like... Miso Soup with Mushrooms, Bok Choy & Tofu Loaded Vegetable Miso Soup Soba Noodles in Dashi Broth Tags: soup / stewmisoAsianvegetarianvegan