Nitrate & Nitrite Free Mushroom & Herb Bone Broth Sipper
Warm, deeply savory, and quietly restorative, this golden-amber sipper is the kind of thing you'll want to curl up with on a cold afternoon. Dried shiitake mushrooms, smashed garlic, and fresh ginger simmer low and slow with thyme and rosemary until the broth turns impossibly fragrant — earthy, herby, and rich without being heavy. Turmeric gives it that gorgeous color and a gentle warmth, while coconut aminos add a subtle umami depth that soy sauce fans will immediately recognize. That last splash of apple cider vinegar brightens everything and keeps the flavors from feeling flat. For anyone navigating nitrate and nitrite concerns, this recipe is genuinely clean — every ingredient is whole, fresh, or naturally dried, with no cured meats, processed seasonings, or packaged flavor shortcuts anywhere in sight. Coconut aminos stand in beautifully for conventional soy-based condiments, which can sometimes carry hidden additives. Strain it into a mug, scatter a little fresh parsley on top if you're feeling fancy, and sip it slowly — it's as nourishing as it is delicious.
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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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