Wheat Free Mushroom & Herb Bone Broth Sipper
Warm, deeply savory, and packed with earthy umami, 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 — it's genuinely stunning for something so simple. The coconut aminos bring a subtle salty depth that traditional soy sauce would normally handle, making this a smart swap for anyone avoiding wheat-based condiments without sacrificing any flavor. Apple cider vinegar adds a bright finishing note that keeps the whole cup from feeling heavy. Everything gets strained out so what lands in your mug is silky, clean, and completely clear of any hidden gluten concerns. It works beautifully as a morning ritual, a mid-afternoon pick-me-up, or a light starter before dinner.
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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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