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Scallion Ginger Bone Broth

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Scallion Ginger Bone Broth is a comforting and nourishing dish packed with deep, savory flavors. This rich, aromatic broth combines the health benefits of bone broth with the fragrant notes of fresh ginger and scallions, making it the perfect base for soups, stews, or a warming drink on a chilly day. The addition of ginger and scallions enhances the broth’s natural richness while providing digestive and immune-boosting properties. Whether you sip it as a standalone soup or use it in your favorite recipes, Scallion Ginger Bone Broth is a flavorful and healthy option that’s easy to make and full of nutrients.

Ingredients

Scale

Gather these simple ingredients for your Scallion Ginger Bone Broth:

  • 2–3 pounds beef or chicken bones (or a mix of both)
  • 2 tablespoons apple cider vinegar
  • 3–4 scallions, chopped (including the green tops)
  • 2-inch piece of fresh ginger, sliced
  • 1 medium onion, halved
  • 2 garlic cloves, smashed
  • 1–2 bay leaves
  • 10–12 cups cold water
  • Salt to taste
  • Optional: Peppercorns, herbs like thyme or rosemary

Instructions

Prepare the Bones:

  1. Roast the Bones (Optional): Preheat your oven to 400°F (200°C). Place the bones on a roasting pan and roast for 30-45 minutes, turning them halfway through, until they are browned. This step will add a deeper flavor to your broth, but it’s optional.
  2. Place Bones in Pot: Transfer the roasted (or raw) bones to a large stockpot or slow cooker. Add the apple cider vinegar, which helps draw out the minerals from the bones.

Add the Aromatics:

  1. Add Scallions and Ginger: Add the chopped scallions (white and green parts) and sliced ginger to the pot. These will infuse the broth with flavor and health benefits.
  2. Add Onion and Garlic: Place the halved onion and smashed garlic cloves into the pot. These aromatics will further enrich the flavor of the broth.
  3. Add Bay Leaves and Herbs (Optional): Add the bay leaves and any optional herbs or peppercorns for additional depth of flavor.

Simmer the Broth:

  1. Cover with Water: Pour the cold water into the pot, covering the bones and vegetables by about 2 inches.
  2. Bring to a Boil: Bring the water to a boil over medium-high heat.
  3. Reduce to a Simmer: Once boiling, reduce the heat to low and let the broth simmer uncovered for 12 hours, adding water as necessary to keep the bones submerged.
    • Tip: If using a slow cooker, cook on low for 12 hours.

Strain and Season:

  1. Strain the Broth: Once the broth has simmered, remove from heat. Use a fine mesh strainer to strain the broth into another large pot or bowl, discarding the solids.
  2. Season the Broth: Taste the broth and add salt to your preference. If desired, add a dash of pepper for a mild kick.

Serve or Store:

  1. Serve the Broth: Serve immediately as a hot, nourishing drink or use it as a base for soups, stews, or risottos.
  2. Store Leftovers: Allow the broth to cool completely before storing it in airtight containers. It can be kept in the fridge for up to 4-5 days or frozen for up to 3 months.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/scallion-ginger-bone-broth/