Soy 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. Bone broth gets a serious flavor upgrade here ā garlic and fresh ginger bloom in coconut oil before the broth goes in, and a long, slow simmer pulls every bit of that fragrance into the liquid. The secret weapon is coconut aminos, which delivers that rich, umami depth you'd normally get from soy sauce, making this completely safe for anyone avoiding soy without sacrificing a drop of flavor. A splash of apple cider vinegar and a pinch of turmeric round things out, giving the broth a subtle brightness and a gorgeous golden hue. After straining, what you're left with is silky, clean, and incredibly satisfying ā nothing muddy or heavy, just pure, infused goodness in a mug. Garnish with a few fresh scallion greens and a thin slice of ginger if you want that extra pop of freshness right before serving. It's simple enough for a weeknight but feels like a real treat every single time.
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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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