Eggless Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and loaded with aromatic punch, this ginger-scallion sipper is the kind of thing you'll want to curl up with on a cold afternoon or reach for when you need something restorative. Garlic and fresh ginger bloom in coconut oil before the broth goes in, building a fragrant base that infuses slowly over a gentle simmer ā the result is rich, layered, and anything but plain. Coconut aminos add a subtle umami depth, while a splash of apple cider vinegar brightens the whole cup without tipping it into sour territory. The turmeric gives it that gorgeous golden hue and a gentle earthiness that rounds everything out beautifully. Since the recipe relies entirely on broth, aromatics, and pantry staples, there are no eggs hiding anywhere ā not in the broth, not in the seasoning, not in the finish. Straining the solids at the end leaves you with a silky, clean liquid that feels almost luxurious to sip straight from a mug. Garnish with fresh scallion greens and a thin coin of ginger for a little extra flair, or keep it simple and just drink it as-is.
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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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