Anti-Inflammatory Miso Ginger Broth With Lemon

Anti-inflammatory miso ginger broth with lemon is a soothing, sippable cup made by warming broth and infusing it with ginger, garlic, and turmeric. Miso is whisked in off-heat to fully dissolve without boiling, keeping the broth smooth and flavorful.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 servings

Course: Lunch

Cuisine: Asian

Calories: 190

Ingredients Equipment Method Notes

Ingredients

Broth base

4 cup vegetable or chicken broth Use broth you enjoy sipping; low-sodium works well.
3 tbsp white miso paste Add off heat to avoid boiling and preserve probiotics.
2 tbsp fresh ginger, grated Fresh ginger gives the strongest aroma.
2 clove garlic Minced garlic blends into the broth.
2 tbsp fresh lemon juice Add after simmering for bright flavor.
1 tsp turmeric Adds warmth and color.
1 fresh cilantro or green onion, for garnish Use whichever you have on hand.

Equipment

1 sheet pan

Method

Warm and infuse

Warm the broth in a saucepan over medium heat, keeping it below a boil until hot and steaming.
Whisk in the grated ginger, minced garlic, and turmeric until evenly distributed and fragrant.
Simmer gently for 10 minutes, maintaining a low simmer so the broth stays flavorful and aromatic.

Add miso and finish

Remove from the heat and whisk in the white miso paste until fully dissolved, taking care not to boil the miso.
Stir in the fresh lemon juice and taste, adjusting the balance to your preference.

Serve

Ladle into mugs and garnish with fresh cilantro or green onion.

Notes

Pro tip: keep the heat gentle and off-heat when adding miso—boiling can ruin the probiotic benefit. Store leftovers in the fridge up to 3 days; reheat gently (do not boil) and garnish fresh. Freezing is not recommended because miso texture can change. Dietary swap: use low-sodium vegetable broth and keep the miso amount the same, tasting and adjusting since brands vary widely in saltiness.