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Mangrove Shrimp Detox Stew with Miso, Seaweed Ghee & Beef Bone Broth
This stew is deeply nourishing while remaining light and digestible. Mangrove black tiger shrimp are paired with homemade beef bone broth, enriched with seaweed ghee to support mineral absorption, then gently balanced with miso, aromatics, and grounding vegetables.
It’s a clean, restorative bowl that supports digestion, detox pathways, and mineral repletion—without unnecessary complexity.
Ingredients
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Mangrove black tiger shrimp, peeled and deveined
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Homemade beef bone broth
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Seaweed ghee
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White or light miso paste
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Fresh ginger, finely sliced or grated
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Garlic, minced
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Leek, thinly sliced
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Celery, chopped
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Daikon radish, sliced into half-moons
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Carrot, sliced
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Sea salt (only if needed, depending on broth + miso)
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Organic ramen noodles (optional for hot pot version)
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Fresh parsley, finely chopped
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Scallions, thinly sliced
Directions
Method (Stew Version)
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1.Warm the broth
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2.Add the beef bone broth to a pot over low to medium heat and warm gently. Avoid boiling.
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3.
Add vegetables + aromatics
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4.Add ginger, garlic, leek, celery, daikon, and carrot.
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5.Simmer gently until vegetables are just tender, about 10–12 minutes.
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6.Enrich with seaweed ghee
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7.
Stir in a small spoon of seaweed ghee and allow it to melt fully into the broth.
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8.Incorporate miso
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9.
Lower the heat. In a separate bowl, whisk miso with a ladle of warm broth until smooth.
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10.Stir back into the pot. Do not boil.
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11.
Cook the shrimp
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12.
Add the Tarakan shrimp and cook gently until just opaque and tender, about 2–3 minutes.
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13.
Finish + serve
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14.
Taste and adjust seasoning if needed.
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15.
Ladle into bowls and finish with fresh parsley and scallions.
Hot Pot / Pour-Over Variation
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16.
For a more ritual-style, ultra-gentle preparation, this dish can also be served hot-pot style:
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17.
Prepare the broth fully (steps 1–4 above), keeping it hot but not boiling.
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18.
Place raw Tarakan shrimp and organic ramen noodles into individual serving bowls.
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19.
Carefully pour the hot broth over the shrimp and noodles, fully submerging them.
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20.
Allow to sit for 4-6minutes, letting the shrimp gently cook until pink and opaque all the way through generally about 135 degrees f internal temperature and the noodles soften in the bowl.
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21.
Finish with parsley and scallions.
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22.
This method preserves texture, prevents overcooking, and turns the meal into an intentional, table-side experience.
Recipe Note
Nutrition + Detox Notes
This dish supports:
- Collagen & glycine intake from beef bone broth
- Fat-soluble mineral absorption from seaweed ghee
- Gut integrity & microbial balance from miso
- Detoxification pathways via ginger, garlic, and allium vegetables
- Clean protein + omega-3s from Tarakan shrimp
Light enough for a reset. Grounding enough to return to again and again.
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