Ingredients
Scale
- 6 cups filtered water or low-sodium vegetable broth
- 3 tablespoons white or yellow miso paste (substitute: chickpea miso for a milder flavor)
- 2-inch piece of fresh ginger, peeled and thinly sliced
- 1 lemon, thinly sliced plus 2 tablespoons fresh lemon juice
- 2 cloves garlic, smashed
- 1 small carrot, peeled and diced (optional for sweetness)
- 1 stalk celery, diced
- 1 tablespoon apple cider vinegar (optional for extra detox support)
- 1 teaspoon turmeric powder or fresh turmeric, grated
- 2 green onions, sliced (reserve some for garnish)
- Fresh parsley or cilantro for garnish
- Salt to taste (start with 1/4 teaspoon; miso is salty)
Instructions
- In a large pot, combine the filtered water or vegetable broth with the sliced ginger, garlic, carrot, celery, turmeric, and lemon slices. Bring to a gentle boil over medium heat.
- Reduce the heat to low and let the broth simmer uncovered for 20 minutes. This slow simmer helps extract the flavors and healing properties without losing the freshness.
- After simmering, strain the broth through a fine mesh sieve into a clean pot or large bowl. Press gently on the vegetables to release as much liquid as possible, but leave the solids behind.
- While the broth is still warm (not boiling), whisk in the miso paste until fully dissolved. This step is crucial because boiling miso can kill its beneficial probiotics—Mama Lou always reminded me to add miso last, like a secret finishing touch.
- Stir in the fresh lemon juice and apple cider vinegar, if using. Taste and adjust salt as needed. The broth should have a balanced, bright flavor with a gentle kick from the ginger and turmeric.
- Garnish with sliced green onions and fresh herbs like parsley or cilantro just before serving. These add a burst of color and additional nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
