Why make this recipe
This broth cleans and comforts. It feels light but fills you. The ginger, lemon, and miso help digestion and add warmth. The shrimp give protein without heaviness. Make it when you want a simple, healthy meal that soothes.
Introduction
This recipe uses few whole foods and simple steps. The broth gives a clear, bright taste. The shrimp cook fast and stay tender. If you like baked goods with lemon, try a soft bake like soft lemon blueberry bread after your bowl for a gentle treat.
How to make Miso-Ginger Lemon Shrimp Detox Broth: A Cleansing Bowl of Comfort
Make the shrimp first, then build the broth. Whisk the miso into hot water so it dissolves. Mix the garlic, ginger, and horseradish into a paste for bold flavor. Add the miso blend and lemon to the warm water off the heat so you keep the good microbes. Put shrimp in bowls and pour the broth over them. Garnish and serve.
Ingredients :
For the Broth, 8 cups water, ½ cup white or light miso paste (gluten-free if preferred), 8 cloves garlic, finely grated, 2 tablespoons fresh ginger, peeled and grated, 1 tablespoon fresh horseradish root, peeled and grated, 2 teaspoons avocado oil or coconut oil, 2 tablespoons raw apple cider vinegar (with the “mother”), 1 teaspoon ground turmeric, ½ teaspoon sea salt, or to taste, Juice of 1 large lemon (about 2 tablespoons), Zest of ½ lemon (optional, for extra brightness), For the Shrimp, 1 pound large shrimp, peeled and deveined (tails optional), 1 tablespoon olive oil or avocado oil, Pinch of salt and black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika (optional for color), For Garnish, 1 scallion, thinly sliced, Fresh parsley or cilantro leaves (optional)
Directions :
- Sauté the Shrimp, In a medium skillet, heat 1 tablespoon oil over medium heat., Add the shrimp, garlic powder, paprika, salt, and black pepper., Cook for about 2–3 minutes per side, until pink and opaque. Remove from heat and set aside., 2. Build the Flavor Base, In a bowl, combine the grated garlic, ginger, and horseradish., Add turmeric, vinegar, oil, and salt, stirring to form a paste. Set aside., 3. Heat the Broth, In a large pot, bring 8 cups of water to a gentle simmer over medium-high heat., Once steaming, lower the heat slightly., 4. Blend the Miso Mixture, In a separate bowl, whisk ½ cup of the hot water into the miso paste until smooth., Stir the miso blend into the aromatic paste until well mixed., 5. Combine and Infuse, Turn off the heat under the pot of water., Slowly whisk in the miso-aromatic mixture until fully combined., Add the lemon juice and zest, stirring gently to finish., Do not boil once miso and lemon are added — this keeps their nutrients and probiotics intact., 6. Assemble the Soup, Divide the cooked shrimp evenly into serving bowls., Ladle the hot miso-lemon broth over the shrimp., Garnish with sliced scallions, and optionally, a sprinkle of fresh parsley or cilantro., Serve warm and enjoy the light, cleansing flavors.
How to serve Miso-Ginger Lemon Shrimp Detox Broth: A Cleansing Bowl of Comfort
Serve hot in a wide bowl so aromas rise. Add scallions and herbs on top. Offer lemon wedges if you want extra brightness. A small side of brown rice or steamed greens works well. For a warm drink after, try a mild cup of lemon tea or coffee to keep the citrus theme.
How to store Miso-Ginger Lemon Shrimp Detox Broth: A Cleansing Bowl of Comfort
Cool the broth fast and store in fridge in a sealed container for up to 3 days. Keep shrimp in a separate container if you made more than you need. Reheat gently on low heat. Do not boil after you add miso and lemon; heat just until warm to keep flavor and good bacteria.
Tips to make Miso-Ginger Lemon Shrimp Detox Broth: A Cleansing Bowl of Comfort
- Use white or light miso for a mild taste.
- Grate ginger and horseradish fresh for sharp flavor.
- Whisk miso into hot water first to avoid lumps.
- Do not boil once miso or lemon is in the pot. Heat gently.
- Taste and adjust salt and lemon before serving.
Variation
- Make it vegan: skip the shrimp and add tofu or mushrooms.
- Add noodles for a fuller bowl.
- Use lime instead of lemon for a different tang.
- Add sliced chili if you like heat.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking. Cook as directed.
Q: Can I make the broth ahead?
A: Yes. Make the broth and store in fridge up to 3 days. Add shrimp when you serve.
Q: Is miso safe to heat?
A: Yes, but do not boil after adding miso. Gentle heat keeps flavor and probiotics.
Q: Can I skip horseradish?
A: Yes. The broth will still taste good. Horseradish adds a sharp kick.
Q: Can I use bottled lemon juice?
A: Fresh juice is best for bright flavor, but bottled works in a pinch.
Conclusion
For more context on the original print of this recipe, see the full Miso-Ginger Lemon Shrimp Detox Broth recipe page. If you want simple salad ideas to serve with this bowl, check the Seasonal Salads menu at Just Salad.
Miso-Ginger Lemon Shrimp Detox Broth
Ingredients
For the Broth
- 8 cups water
- ½ cup white or light miso paste gluten-free if preferred
- 8 cloves garlic, finely grated
- 2 tablespoons fresh ginger, peeled and grated
- 1 tablespoon fresh horseradish root, peeled and grated
- 2 teaspoons avocado oil or coconut oil
- 2 tablespoons raw apple cider vinegar (with the “mother”)
- 1 teaspoon ground turmeric
- ½ teaspoon sea salt or to taste
- Juice of 1 large lemon juice, about 2 tablespoons
- ½ lemon zest, optional, for extra brightness
For the Shrimp
- 1 pound large shrimp, peeled and deveined tails optional
- 1 tablespoon olive oil or avocado oil
- Pinch of salt and black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika, optional for color
For Garnish
- 1 scallion, thinly sliced
- Fresh leaves parsley or cilantro, optional
Instructions
Sauté the Shrimp
- In a medium skillet, heat 1 tablespoon oil over medium heat.
- Add the shrimp, garlic powder, paprika, salt, and black pepper.
- Cook for about 2–3 minutes per side, until pink and opaque. Remove from heat and set aside.
Build the Flavor Base
- In a bowl, combine the grated garlic, ginger, and horseradish.
- Add turmeric, vinegar, oil, and salt, stirring to form a paste. Set aside.
Heat the Broth
- In a large pot, bring 8 cups of water to a gentle simmer over medium-high heat.
- Once steaming, lower the heat slightly.
Blend the Miso Mixture
- In a separate bowl, whisk ½ cup of the hot water into the miso paste until smooth.
- Stir the miso blend into the aromatic paste until well mixed.
Combine and Infuse
- Turn off the heat under the pot of water.
- Slowly whisk in the miso-aromatic mixture until fully combined.
- Add the lemon juice and zest, stirring gently to finish.
- Do not boil once miso and lemon are added — this keeps their nutrients and probiotics intact.
Assemble the Soup
- Divide the cooked shrimp evenly into serving bowls.
- Ladle the hot miso-lemon broth over the shrimp.
- Garnish with sliced scallions, and optionally, a sprinkle of fresh parsley or cilantro.
- Serve warm and enjoy the light, cleansing flavors.