In a large pot, pour in 8 cups of water and place it over high heat. Allow the water to come to a rolling boil, which typically takes about 5 minutes.

Once the water reaches a boil, reduce the heat slightly and quickly add in the ½ cup of gluten-free mellow white miso, 8 cloves of grated garlic, 2 tablespoons of grated ginger, 1 sliced scallion, and 1 tablespoon of grated horseradish root. Stir these ingredients together until the miso dissolves completely.

Next, drizzle in 2 teaspoons of avocado oil or coconut oil, followed by 2 tablespoons of raw apple cider vinegar. Stir gently to ensure all the flavors meld beautifully.

Now, add 1 teaspoon of ground turmeric and ½ teaspoon of salt into the mix. Stir well to blend the colors and flavors.

Reduce the heat to a gentle simmer and cover the pot, allowing it to cook for 5 minutes.

After simmering, taste the broth and adjust the seasoning with more salt or vinegar if needed.

Once satisfied with the flavor, remove the pot from heat. Serve your broth hot in a mug or bowl.