In a medium saucepan, bring 4 cups of water or vegetable broth to a gentle simmer over medium heat. Grate about 1 tablespoon of fresh ginger and add it to the pan.

Once the broth has reached a simmer, reduce the heat to low. Stir in 3 tablespoons of miso paste until fully dissolved.

Squeeze in the juice of one fresh lemon, stirring gently to combine. If desired, add one clove of minced garlic.

Pour the broth into warm bowls for serving. Garnish with chopped green onions or cilantro if desired.

Let the broth cool completely before transferring it to a covered container. Refrigerate for up to 3 days.