
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, and fresh ginger simmer low and slow with thyme and rosemary until the broth turns rich, fragrant, and golden-amber from a touch of turmeric. Coconut aminos bring that umami punch you'd normally expect from soy sauce — and since they're naturally free of sesame, you get all that savory complexity without any cross-contact concerns. It's a smart swap that actually improves the flavor, adding a subtle sweetness that plays beautifully against the apple cider vinegar's brightness. Everything gets strained out at the end, so what lands in your mug is silky, clean, and completely satisfying. Whether you sip it as a morning ritual, an afternoon pick-me-up, or a light evening wind-down, this broth delivers serious nourishment with minimal effort.
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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.
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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