Citric Acid Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and fragrant with aromatics, this sippable broth is the kind of thing you'll want to curl up with on a slow morning or a chilly evening. Ginger and garlic bloom in coconut oil before the scallions soften and the broth absorbs every bit of that layered, earthy warmth ā it's simple technique with genuinely satisfying results. Turmeric adds a golden hue and subtle depth, while coconut aminos bring a gentle umami richness without any of the additives or preservatives that make so many store-bought broths off-limits. The small splash of apple cider vinegar rounds out the flavor beautifully, and because it's used in such a modest amount during a long, slow simmer, it integrates seamlessly for those who are sensitive to citric acid in processed or packaged foods. Everything gets strained into a clean, clear sipper that feels almost medicinal in the best possible way ā nourishing, clean, and genuinely delicious. Garnish with a few fresh scallion greens and a thin coin of ginger if you want that extra pop of brightness right in the mug. It's the kind of recipe that proves you don't need a long ingredient list to make something that tastes like it took real effort.
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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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