Barley Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and fragrant with ginger and garlic, this sippable broth is the kind of thing you want to curl up with on a cold afternoon or reach for when you need something nourishing but light. The aromatics ā fresh ginger, smashed garlic, and scallions ā are bloomed in coconut oil before the broth ever hits the pan, which coaxes out every bit of their flavor and gives the finished sipper a richness that feels almost luxurious. Coconut aminos add a subtle umami depth in place of soy sauce, and a splash of apple cider vinegar brightens the whole thing without making it taste sharp. Everything gets strained out after a gentle 15-minute simmer, so what lands in your mug is silky, clean, and beautifully infused. For anyone navigating grain sensitivities, this recipe is naturally free of wheat, barley, and any grain-derived additives ā every ingredient is straightforward and easy to verify. Finish it with a few slices of fresh ginger and a scatter of scallion greens for a little extra pop, or just drink it plain straight from the mug.
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Learn more āIngredients
4 servings
- 4 cups bone broth
- 1 tbsp fresh ginger, peeled and thinly sliced
- 4 scallions, cut into 2-inch pieces
- 2 cloves garlic, smashed
- Ā½ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- Ā½ tsp sea salt, or to taste
- 1 tsp coconut oil
For serving
- 2 tbsp fresh scallion greens, thinly sliced (optional)
- 4 thin slices fresh ginger (optional)
Instructions
- 1
Heat the coconut oil in a medium saucepan over medium heat until shimmering. Add the smashed garlic and sliced ginger and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 2 minutes.
- 2
Add the scallion pieces and cook, stirring, until softened and bright green, about 1 minute.
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