Shellfish Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and fragrant with aromatics, this sippable 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. Ginger, garlic, and scallions bloom in coconut oil before the bone broth is added, and that brief sauté makes a real difference — the aromatics infuse the liquid with a layered, golden depth that plain broth just can't match. A touch of turmeric gives it that gorgeous amber hue, while coconut aminos and apple cider vinegar add a gentle savory-tangy balance that keeps every sip interesting. The whole thing gets strained into mugs, so the texture is silky and clean, with optional fresh scallion greens and ginger slices on top for a little extra brightness. For anyone navigating shellfish concerns, this recipe is naturally built around simple, whole-food ingredients — no seafood stocks, no hidden shellfish-derived additives, just honest pantry staples doing all the heavy lifting. It's the kind of recipe that feels fancy enough to serve to guests but easy enough to make on a weeknight just for yourself.
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Learn more →Ingredients
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
- ½ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ½ 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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