Introduction

This Miso-Ginger Lemon Shrimp Detox Broth is a light and nourishing dish perfect for a revitalizing meal. Combining warming spices, fresh ginger, and tangy lemon with tender shrimp, this broth offers a comforting yet cleansing experience. It’s quick to prepare and packed with vibrant flavors.

A white bowl filled with a clear golden broth layered with small oil bubbles floating on top. Inside the broth, there are multiple cooked shrimp with an orange-pink color, scattered evenly across the surface. Thinly sliced green onions float throughout, adding bright green curved slivers. Small red chili flakes and sprinkled black pepper are visible, giving texture and speckled color variety. The bowl sits on a white marbled surface with blurred hints of a yellow lemon wedge in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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)
1 scallion, thinly sliced
Fresh parsley or cilantro leaves (optional)

Instructions

Step 1: In a medium skillet, heat 1 tablespoon of olive or avocado oil over medium heat. Add the shrimp along with garlic powder, paprika, salt, and black pepper. Cook for about 2–3 minutes per side until shrimp turn pink and opaque. Remove from heat and set aside.
Step 2: In a bowl, mix the grated garlic, ginger, and horseradish. Add turmeric, apple cider vinegar, avocado or coconut oil, and sea salt. Stir well to form a flavorful paste and set aside.
Step 3: In a large pot, bring 8 cups of water to a gentle simmer over medium-high heat. Once steaming, reduce the heat slightly to maintain a low simmer.
Step 4: In a separate bowl, whisk half a cup of the hot water into the miso paste until smooth and free of lumps. Stir this miso mixture into the aromatic paste prepared earlier until well combined.
Step 5: Turn off the heat under the pot of water. Slowly whisk the miso-aromatic mixture into the pot until fully blended. Add lemon juice and lemon zest, stirring gently. Avoid boiling after adding miso and lemon to preserve nutrients and probiotics.
Step 6: Divide the cooked shrimp among serving bowls. Ladle the hot miso-lemon broth over the shrimp. Garnish with thinly sliced scallions and fresh parsley or cilantro if using. Serve warm and enjoy the light, cleansing flavors.

Tips & Variations

For an extra dose of spice, add a pinch of chili flakes to the aromatic paste.
Use gluten-free miso paste to keep the broth gluten-free.
Swap shrimp for firm tofu for a vegetarian version.
Add sliced mushrooms or baby spinach for extra nutrients and texture.

Storage

Store leftover broth and shrimp separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove, avoiding boiling to maintain flavor and probiotics. Add fresh lemon juice after reheating for brightness.

How to Serve

A white bowl filled with clear golden broth that has a light oily surface with small bubbles. Floating in the broth are cooked shrimp with a pink-orange color, scattered evenly throughout. Thin slices of green onion rings and green leafy herbs add freshness and contrast on top. Small red chili flakes and black pepper bits are sprinkled around, giving a spicy look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp but be sure to thaw them completely and pat dry before cooking to avoid excess moisture.

Why shouldn’t the broth boil after adding miso and lemon?

Boiling can break down the beneficial probiotics in miso and diminish the fresh flavor of lemon juice, so it’s best to add them off the heat or at very low temperature.