Citric Acid Free Mushroom & Herb Bone Broth Sipper
Warm, deeply savory, and packed with earthy depth, this mushroom and herb sipper is the kind of thing you'll want to curl up with on a cold afternoon. Dried shiitake mushrooms, smashed garlic, fresh ginger, thyme, and rosemary all simmer low and slow in bone broth, building a golden-amber liquid that smells absolutely incredible before you even take a sip. A touch of turmeric gives it that gorgeous color and gentle warmth, while coconut aminos rounds out the savory notes without any of the additives that can sneak into conventional soy sauce or seasoning blends. For anyone navigating citric acid sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, and there are no hidden preservatives or mystery flavorings to worry about. The small splash of apple cider vinegar is the only acidic element, and it's easy to adjust or omit entirely based on your personal tolerance. After a quick strain through a fine-mesh sieve, what's left in your mug is clean, rich, and genuinely nourishing. A little fresh parsley on top makes it feel almost fancy, even though the whole thing comes together with minimal effort.
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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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