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Anti-Inflammatory Miso Ginger Broth With Lemon

Anti-inflammatory miso ginger broth with lemon is a soothing sipping soup where ginger, turmeric, and garlic steep at a gentle simmer before miso is whisked in off-heat. Bright lemon juice and a few drops of sesame oil finish the broth with a warm, tangy comfort.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

broth base
  • 4 cup vegetable or chicken broth
  • 3 tbsp white or yellow miso paste
  • 2 tbsp fresh ginger, grated
  • 1 tbsp fresh turmeric, grated (or ground)
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1 tsp sesame oil
  • 1 scallions, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Simmer the aromatics
  1. Bring the vegetable or chicken broth to a gentle simmer in a saucepan. You should see small bubbles around the edges, not a rolling boil.
  2. Whisk in the ginger, turmeric, and garlic, then simmer for 5-7 minutes. Keep the heat gentle so the broth stays at a light, steady simmer.
Add miso and finish
  1. Remove the saucepan from heat and whisk in the miso paste until fully dissolved. Do not boil after adding miso; the surface should stay calm and not bubble vigorously.
  2. Stir in the fresh lemon juice and sesame oil. The broth will look slightly brighter and smell more citrus-forward.
Serve
  1. Garnish with sliced scallions before serving warm. Serve immediately while steaming and fragrant.

Notes

Pro tip: Never boil the broth after adding miso—high heat can reduce beneficial probiotics, so keep it off-heat when you whisk in miso and only warm gently afterward. Store leftovers in the refrigerator up to 3 days and reheat on low. Freezing is not recommended because miso can change texture after thawing. For a heartier option, add soft-boiled eggs or stir in wilted greens right before serving.