Steep the base. Heat the bone broth in a large stockpot. Add the ginger, turmeric root (If using), salt, garlic cloves. Bring to a boil. Lower the heat, and simmer covered for about 15-30 minutes. The longer you simmer the aromatics, the more flavor and benefits you will cook into the bone broth. When ready, fish out or strain the broth. At this point, you can keep the bone broth in the refrigerator to use later in the week, or use it as a sipping broth. You can also freeze this for about 12 months.
To finish out the soup, lightly heat the infused bone broth. Whisk the miso, ginger, turmeric, and coconut milk. Sprinkle the servings with chili flake to taste, and serve.
Servings 0