In a medium bowl, combine finely grated garlic, fresh ginger, horseradish, ground turmeric, raw apple cider vinegar, avocado or coconut oil, and sea salt into a fragrant paste.

In a large pot, pour in 8 cups of filtered water and heat over medium-high flames to a gentle boil, then reduce heat to maintain a gentle simmer.

While the water simmers, whisk together ½ cup hot water with the miso paste until fully dissolved.

Turn off the heat and drizzle in the miso mixture while whisking continuously, then stir in lemon juice and optional zest. Ladle into bowls garnished with scallions.