In a medium pot, bring 4 cups of vegetable broth to a gentle simmer over medium heat. Stir in 2 tablespoons of freshly grated ginger and 2 minced garlic cloves, simmer for about 5 minutes.

Incorporate 1 cup of sliced mushrooms into the simmering broth. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender.

In a small bowl, scoop out 3 tablespoons of white miso paste. Gradually mix in a ladle of warm broth until smooth, then stir into the pot.

Add the juice of one whole lemon, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Stir and let it simmer for another 2-3 minutes.

Taste your broth and adjust the seasoning with more lemon juice or broth if needed. Remove from heat once it’s fragrant.

Ladle the broth into bowls, garnishing with sliced green onions and fresh herbs. Serve warm.