Herb-Infused Lemon-Ginger Broth with Shiitake Mushrooms
A soothing, electrolyte-rich broth featuring aromatic herbs and ginger to support hydration during dietary adjustments. This Japanese-inspired Whole30 recipe, ready in about 27 minutes, pairs beef bone broth, shiitake mushrooms, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups beef bone broth
- 4 oz, thinly sliced shiitake mushrooms
- 1.5 tbsp, julienned ginger
- 1, sliced lemon
- 3 sprigs fresh thyme
- 2 tbsp, chopped fresh parsley
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium pot, combine bone broth, sliced lemon, thyme, and 1 tbsp ginger. Bring to a gentle simmer over medium-low heat and cook for 10 minutes.
- Step 2: Add sliced shiitake mushrooms and remaining ginger; simmer uncovered for 7 minutes until mushrooms are tender.
- Step 3: Remove from heat, discard lemon slices and thyme stems. Stir in sea salt and parsley. Serve warm in mugs.
