I heat 2 cups of vegetable broth in a saucepan. You can also use chicken broth or hot water into which a tablespoon of white barley miso paste has been mixed.

Grate in 3 tbsp of fresh ginger

Squeeze in half a lemon, with zest

Chop and add a few scallions

2 tbsp of Fish Sauce for umami

1/4 tsp of Vietnamese chili garlic sauce for a kick