In a medium bowl, combine the finely grated garlic, freshly grated ginger, and horseradish. Mix in the ground turmeric, raw apple cider vinegar, avocado oil, and sea salt to form a fragrant paste.

In a large pot, pour in the filtered water and bring it to a gentle boil over medium-high heat. Reduce heat to maintain a simmer.

Whisk together ½ cup of the hot water with the miso paste in a small bowl until smooth.

Add the aromatic paste to the simmering water. Stir continuously for about 2 minutes.

Turn off the heat and whisk the dissolved miso mixture into the pot. Add the lemon juice and zest.

Ladle the broth into bowls and garnish with sliced scallions.