Pistachio Free 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. Garlic and fresh ginger bloom in coconut oil before the bone broth goes in, building a fragrant base that simmers low and slow until every drop is infused with turmeric, scallion, and a bright hit of apple cider vinegar. Coconut aminos add a subtle umami depth without any soy, keeping the flavor profile clean and satisfying. The whole thing gets strained into mugs, so what you're left with is a silky, golden broth that drinks like a hug. Tree nut concerns are completely off the table here ā every ingredient is straightforward and easy to verify, with no hidden blends or specialty products that could introduce cross-contact worries. Finish with a few slices of fresh ginger and a scatter of scallion greens for a garnish that looks as good as it tastes. It's simple enough for a weeknight wind-down but special enough to serve to guests who appreciate something a little more intentional than plain stock.
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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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