Ingredients

• 500 ml low-sodium beef bone broth — room temperature or warm, not boiling
• 160 g cooked red lentils — well-cooked, soft, drained
• 80 g cooked quinoa — plain, cooled slightly
• 6 g fresh ginger — peeled and very finely sliced or minced
• 18 g white miso paste — loosely packed
• 5 g extra-virgin olive oil — none optional

Instructions

1. If not already prepared, cook red lentils in plenty of water until very soft (about 10–12 minutes), then drain well and let cool slightly; cook quinoa according to package directions without added fat or strong seasonings, then let cool slightly.
2. Warm the beef bone broth gently in a small pot over low heat until just steaming but not boiling; this keeps the aroma mild and protects the miso flavor.
3. In a blender, combine the warm bone broth, cooked red lentils, cooked quinoa, fresh ginger, white miso paste, and the olive oil if using.
4. Blend on low, then increase to high until completely smooth and creamy, 45–60 seconds; if the mixture is too thick for sipping, add 50–100 ml hot water or additional warm broth and blend again.
5. Taste and adjust: if the ginger feels too strong for your nausea, dilute with a little more broth or water; keep seasoning very light to avoid triggering symptoms.
6. Pour into small cups or mugs and sip slowly while warm, pausing if you feel full or queasy; avoid drinking it very hot, as extreme temperatures can worsen nausea.