Go Back

Anti-Inflammatory Miso Ginger Broth with Lemon

Anti-inflammatory miso ginger broth with lemon is a warm, savory sip made by dissolving white miso into gently heated vegetable broth and finishing with bright lemon. Fresh ginger and garlic infuse the broth, while green onions and cilantro add a clean, aromatic top note.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Appetizer, Dinner, Drink, Lunch
Cuisine: Asian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Vegetable broth base
  • 4 cup vegetable broth
  • 3 tbsp white miso paste Use white miso for a mild, savory flavor.
  • 1 tbsp fresh ginger, grated
  • 2 clove garlic, minced
  • 1 tbsp lemon juice Add off-heat or at the end for brighter flavor.
  • 1 tsp sesame oil
  • 2 green onions, sliced
  • 1 fresh cilantro, for garnish Optional, but recommended for freshness.

Equipment

  • 1 medium saucepan

Method
 

Warm the broth
  1. Heat the vegetable broth in a medium saucepan over medium heat until warm, but not boiling. You should see small steam wisps rising, not active bubbling.
  2. Whisk in the white miso paste until fully dissolved. Stop short of boiling once the miso is added, and keep the surface just lightly steaming.
  3. Add the grated ginger and minced garlic, simmering gently for 5 minutes. The broth should look lightly simmered with tiny bubbles at the edges, not a rolling boil.
Finish and serve
  1. Stir in the lemon juice and sesame oil. The broth will turn slightly brighter and smell more citrusy and nutty.
  2. Ladle the broth into bowls and top with sliced green onions and fresh cilantro. Garnish should sit visibly on the surface.
  3. Serve warm. Steam should rise from the bowl when it hits the table.

Notes

Pro tip: Keep the broth under a boil after adding miso—gentle heat helps preserve its delicate flavor. Store leftovers in the refrigerator up to 3 days and reheat gently (do not boil). Freezing is not recommended for best texture. For a dairy-free option, this recipe is already naturally dairy-free; to make it vegetarian (it already can be), confirm your vegetable broth is vegetarian/vegan.