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Fake Ginger Root

Lacking ginger root one may resort to ginger powder, though in a miso soup the powder is quite different, and maybe needs a little more of something else with the ginger powder.

Fish sauce? Adds complexity and funk. Only a tiny amount per cup of soup, a ‐ instead of a -.
A single Sichuan pepper for some mouth-burn.
1/4 teaspoon vinegar.
A very small amount of sugar.

Probably a white pepper seed would also work for the spiciness? Or some other secret spice mix in very small quantities? Some spices will not work as they act at the back of the mouth, while ginger root is more a front of the mouth thing. A problem here is the additions may not come together, or are too complicated. Or maybe you want that? Ginger root without ginger root is something like temple food (the mock meats cooked up in vegetarian kitchens in countries with histories of meat eating where the meat eaters are given something meat-y for who knows what reason) so why not try for something totally different?