Mushroom Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and loaded with bright aromatics, this sipping broth is the kind of thing that feels like a hug from the inside out. Fresh ginger and smashed garlic bloom in coconut oil before the scallions join the party, building a fragrant base that infuses every drop of bone broth with serious depth. A pinch of turmeric adds earthy warmth and a gorgeous golden hue, while coconut aminos and a splash of apple cider vinegar round out the flavor with just the right balance of umami and brightness. The whole thing simmers low and slow for fifteen minutes, then gets strained into mugs for a silky, clean finish that's ready to sip straight away. Store-bought broths and seasoning blends can be sneaky about hidden fungi-derived ingredients, but every single component here is straightforward and easy to verify. This is the kind of recipe that works just as well as a cozy afternoon ritual as it does a light starter before dinner.
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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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