Dairy Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and alive with the zing of fresh ginger and scallion, this sipping broth is the kind of thing you'll want to curl up with on a cold afternoon or reach for when you need something restorative. Coconut aminos step in where soy sauce might otherwise sneak in dairy-adjacent processed additives, keeping every sip clean and completely free of milk-based ingredients. A touch of coconut oil, a splash of apple cider vinegar, and a whisper of turmeric round out the flavor in a way that feels almost medicinal ā in the best possible sense. The technique is simple: bloom the aromatics in oil, let them steep low and slow in the broth, then strain everything out for a silky, crystal-clear sipper that looks as good as it tastes. Garnishing with fresh scallion greens and a thin coin of ginger right before serving adds a little brightness that makes it feel genuinely special. It's the kind of recipe that proves comfort food doesn't need cream, butter, or cheese to hit the spot.
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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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