Emulsifier Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and quietly restorative, this ginger-scallion sipper is the kind of thing you'll want to curl up with on a cold afternoon. Bone broth gets a serious flavor upgrade here ā garlic and fresh ginger are bloomed in coconut oil until golden and fragrant, then simmered low and slow with scallions, turmeric, and a splash of apple cider vinegar until every drop is rich with aromatic depth. Coconut aminos bring a gentle umami note without any of the additives or emulsifiers that sneak into conventional soy sauces and seasoning blends. Every single ingredient in this recipe is clean and straightforward, which makes it a genuinely easy win for anyone navigating labels and trying to avoid unnecessary additives. The broth gets strained before serving, so what ends up in your mug is pure, silky liquid ā no gritty bits, just a beautifully infused sip. A few slices of fresh ginger and a scatter of scallion greens on top make it feel almost spa-like. It's simple enough for a weeknight and special enough to serve to guests who just need something warming and real.
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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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