Anti Inflammatory Mushroom & Herb Bone Broth Sipper
Think of this as the most nourishing thing you can pour into a mug on a slow morning or a chilly afternoon. Bone broth forms the rich, collagen-packed base, then dried shiitake mushrooms, smashed garlic, and fresh ginger simmer low and slow until the liquid turns deeply fragrant and golden. A pinch of turmeric gives it that warm amber glow and brings one of the most well-known anti-inflammatory compounds straight into your cup, while coconut aminos add a subtle savory depth without any soy or refined ingredients. A splash of apple cider vinegar at the end brightens everything and helps the flavors snap into focus. Fresh thyme and rosemary do real work here — they're not just garnish, they steep into the broth and make the whole kitchen smell incredible. Strained smooth and sipped straight from the mug, this is the kind of ritual that actually feels like self-care rather than a chore.
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Learn more →Ingredients
2 servings
- 2 cups bone broth
- ¼ oz dried shiitake mushrooms (about 4–5 small caps)
- 2 cloves garlic, smashed
- 1 tsp fresh ginger, thinly sliced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- ¼ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt, or to taste
- 1 tsp fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the bone broth, dried shiitake mushrooms, smashed garlic, sliced ginger, thyme sprigs, and rosemary sprig in a small saucepan. Bring to a gentle simmer over medium heat.
- 2
Reduce the heat to low and simmer, uncovered, for 15 minutes, until the broth is deeply fragrant and the mushrooms have softened and released their flavor into the liquid.
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