Terri Ward says a soup made with bone broth, chickpea miso, ginger, and egg strands may help support digestion and reduce inflammation in people dealing with leaky gut symptoms.
By yourNEWS Media Newsroom
A functional nutritionist is drawing attention to a ginger miso soup recipe centered on fermented ingredients, bone broth, and anti-inflammatory spices as part of a dietary approach aimed at supporting digestive health and reducing inflammation.
Terri Ward, who holds a master’s degree in human nutrition and functional medicine, shared the recipe in an April 5, 2026 article published by The Epoch Times. According to Ward, the soup was developed specifically for individuals experiencing symptoms associated with leaky gut, a condition commonly described as increased intestinal permeability.
Ward’s recipe combines bone broth, fresh ginger, chickpea miso, and thin egg strands intended to resemble noodles. She described the dish as warm, soothing, and easy to digest, with each ingredient selected for a specific nutritional purpose tied to gut support and inflammation management.
Unlike traditional miso, which is typically produced from fermented soybeans, Ward uses chickpea miso because of her personal intolerance to soy. The alternative ingredient preserves the fermented qualities associated with miso while avoiding soy-based components.
Fermented miso products are frequently promoted for digestive support because of their probiotic content. One report described miso as “brimming with live microbes called probiotics that support gut health” while also identifying it as a concentrated source of nutrients including copper, manganese, zinc, and B vitamins. Chickpea miso is considered to provide similar fermentation-related properties without relying on soy.
Fresh ginger serves as another central component in the recipe. Ginger contains antioxidant compounds including gingerol, shogaols, and zingerone, substances commonly associated with anti-inflammatory activity in nutritional research and wellness literature. Ward stated that the inclusion of ginger is intended to help calm inflammation while supporting healing within the digestive tract.
Bone broth, another primary ingredient in the soup, is included for its collagen and gelatin content. These compounds are frequently promoted in natural health discussions as supportive nutrients for the intestinal lining and connective tissue health.
Ward said the recipe was specifically structured around the concept of strengthening the gut’s protective barrier. The term “leaky gut” is often used to describe a state in which the intestinal lining becomes more permeable, potentially allowing substances from the digestive tract to pass into the bloodstream. One source cited in the discussion described the condition as a process where “toxins that should be in the gut can seep out into the bloodstream.”
The article attributed all claims regarding the soup’s intended effects directly to Ward’s professional expertise rather than to specific peer-reviewed clinical trials.
The broader focus on fermented foods and gut health continues to gain attention within nutrition and wellness communities. Researchers studying fermented foods have noted that food is considered a primary source of lactic acid bacteria, microorganisms widely regarded as beneficial for digestive health. Fermented foods are also described as one of the most common natural sources of those bacteria.
Miso itself has long been associated with Japanese cuisine and daily dietary routines. Another source referenced in the discussion described miso as widely valued for its savory flavor profile while also providing iron, calcium, potassium, protein, and B vitamins.
The soup recipe also reflects a larger trend emphasizing food-based approaches to chronic inflammation and digestive concerns. Functional nutrition advocates often recommend combinations of fermented foods, collagen-rich broths, and anti-inflammatory spices as part of dietary strategies aimed at supporting microbiome balance and digestive repair.
Separate commentary referenced in the report encouraged readers to prepare pea miso soup specifically for its potential digestive and immune-supporting properties, further reflecting growing consumer interest in fermented foods as wellness-oriented meals.
While the article did not present clinical evidence directly evaluating Ward’s soup recipe, the ingredients highlighted in the meal continue to be widely discussed in nutritional literature focused on inflammation, gut microbiome support, and digestive health.
Source: Natural News
Original article
Comments