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)