Shiitake, leek and seaweed broth

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 chili, finely chopped
  • 1 garlic clove, peeled and crushed
  • 3 tablespoons white miso paste
  • 4 tablespoons soy sauce (swap for either tamari or coconut aminos for  gluten-free)
  • 500ml organic chicken bone broth

To serve

  • Sesame oil to drizzle
  • 1 tablespoon super seed mix (see below)
  • Handul fresh coriander roughly chopped or sprouts such as alfalfa, broccoli or radish

Super seed mix

  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 3 tablespoons sesame seeds
  • 3 tablespoons ground flaxseed
  • 20g coconut chips
  • 1 tablespoon coconut oil


Start by making the super seed mix. Preheat the oven to 150°C/Gas 2. Mix all of the seed ingredients in a bowl and spread over a baking tray. Bake for 15 minutes, then remove from the oven and leave to cool. Store in a sealable glass or ceramic container in the fridge for up to 3–4 weeks.


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

Add the miso and soy, coconut aminos or tamari and stir well. Then add the bone broth and bring to the boil. Turn the heat down to low. Add the drained arame, loosely cover the pan and simmer tor 10 minutes.

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.


Recipe taken from my first book BE GOOD TO YOUR GUT. Available on Amazon HERE