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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.