What to Add to Bone Broth to Make It Better

November 7, 2025 •

4 min read

According to a 2025 study discussed on Today.com, bone broth is often praised for being rich in protein and amino acids that support various bodily functions. But for many, the taste can be a bit underwhelming. Knowing what to add to bone broth to make it better can transform a basic brew into a flavorful, nutrient-dense elixir you’ll actually crave.

Quick Summary

Turn bland bone broth into a delicious and nutritious beverage with the right additions. Explore flavorful hacks, from herbs and spices to healthy fats and vegetables, to boost taste and nutritional benefits.

Key Points

Start Simple: Begin by adding high-quality salt, fresh cracked black pepper, and a squeeze of lemon or lime to enhance the broth's natural flavors.
Incorporate Healthy Fats: For extra richness and a creamy texture, blend in a teaspoon of grass-fed butter, ghee, or coconut oil.
Add Anti-Inflammatory Spices: Include fresh grated ginger and turmeric for their potent anti-inflammatory and flavor-enhancing properties. Add black pepper to help with absorption.
Enhance with Aromatics and Herbs: Mince fresh garlic, grate shallots, or steep herbs like rosemary, thyme, and parsley to build complex layers of flavor.
Boost Umami: Add ingredients like miso paste, dried shiitake mushrooms, or a splash of tamari to give your broth a deeper, more savory profile.
Create Custom Blends: Mix and match ingredients to create your own signature flavor, such as a Thai-inspired blend with coconut milk, lime, and cilantro.
Experiment with Acidity: Finish your broth with a splash of apple cider vinegar or a squeeze of fresh citrus to brighten the taste and cut through richness.

Level Up Your Bone Broth with Simple Add-Ins

Adding ingredients to your bone broth is the key to unlocking its full flavor potential and customizing it to your personal taste and wellness goals. Whether you’re starting with homemade or store-bought broth, these simple additions can make a world of difference.

The Foundational Flavor Boosters

Even the most basic additions can profoundly impact your broth's taste. These ingredients are a must-have for any broth enthusiast:

High-Quality Salt: A pinch of sea salt or Himalayan salt can dramatically enhance and bring out the natural savory notes of your broth. Start with a small amount and add more to taste.
Fresh Herbs: Simmering fresh herbs like parsley, thyme, rosemary, or sage adds earthy, aromatic layers. Adding them in the last 10-15 minutes of heating prevents a bitter flavor.
A Touch of Acid: A squeeze of fresh lemon or lime juice or a splash of apple cider vinegar at the end of cooking can brighten the flavor and cut through the richness. While apple cider vinegar is often used during the initial simmer to extract minerals, adding more at the end gives a fresh pop.
Aromatics: For a more pungent and robust flavor, add aromatics like minced garlic, grated ginger, or shallots while reheating. Gently smash the cloves or grate the ginger to maximize flavor release.
Black Pepper: Freshly cracked black pepper adds a mild, peppery warmth that complements the savory broth.

Incorporating Nutrient-Rich Ingredients

Beyond basic seasonings, you can add powerful ingredients that boost both flavor and nutritional content, transforming your broth into a more substantial snack or meal base.

Healthy Fats: For extra richness and satiety, blend in a teaspoon of grass-fed butter, ghee, coconut oil, or MCT oil. This creates a latte-like texture and is popular in keto diets.
Anti-Inflammatory Powerhouses: Turmeric and ginger are potent anti-inflammatory agents. Add fresh grated ginger or turmeric root (with a pinch of black pepper to aid absorption) for a flavorful health kick.
Mushrooms: Dried shiitake or porcini mushrooms add a deep, savory umami flavor. Reishi mushrooms can also be added for their reputed immune-boosting properties.
Seaweed: For an extra dose of minerals and a subtle, briny flavor, try adding a piece of dried kombu or dulse.
Miso Paste: Stirring in a spoonful of miso paste at the very end (do not boil) introduces a salty, fermented, and deeply savory flavor profile.

Comparison Table: Enhancing Add-Ins


Add-in	Primary Function	Ideal for…	Notes
Salt & Pepper	Flavor enhancement	Any broth as a finishing touch	Use high-quality sea salt; taste before adding.
Fresh Herbs	Aromatics & subtle flavor	Lighter broths (chicken, fish)	Steep woody herbs; chop tender herbs as garnish.
Apple Cider Vinegar	Acidity & brightness	Any broth for a fresh finish	Add at the end to preserve tangy flavor.
Grated Ginger	Warming spice & gut health	Chicken or beef broths	Grate fresh for best flavor. Pair with turmeric.
Turmeric	Anti-inflammatory properties	Chicken broth, especially with ginger	Add black pepper to enhance absorption.
Healthy Fats	Richness & satiety	Broth for a satisfying meal	Blend with an immersion blender for a creamy texture.
Miso Paste	Umami depth & fermentation benefits	Adding to Asian-inspired broths	Add after heating and do not boil.
Roasted Garlic	Deep umami flavor	Beef broth, hearty soups	Mash cloves and stir directly into warm broth.

Flavor Pairings to Inspire Your Broth

Classic Comfort (Chicken): Combine chicken bone broth with fresh parsley, dill, and a squeeze of lemon juice.
Golden Glow (Chicken or Beef): Infuse your broth with grated ginger, turmeric, and a pinch of black pepper. Stir in a teaspoon of ghee for a rich finish.
Savory Umami (Beef): For a rich, deep flavor, simmer your beef broth with whole star anise, cloves, and a dash of tamari or coconut aminos.
Thai-Inspired (Chicken or Beef): Add coconut milk, lime juice, fresh cilantro, and a touch of red pepper flakes for a creamy and spicy experience.
Herbal Tonic (Any Broth): Steep woody herbs like rosemary, thyme, and sage in your hot broth. Add a garlic clove and a splash of vinegar for complexity.

Conclusion

Customizing your bone broth is an effortless way to boost both its flavor and nutritional value. From basic seasonings to global-inspired spice blends and healthy fats, the options are endless. By understanding what to add to bone broth to make it better, you can transform a simple base into a delicious, satisfying, and health-supporting staple that fits your unique palate. Don’t be afraid to experiment with different combinations to find your perfect brew.

To learn more about the nutritional science behind different broth benefits, you can explore detailed reports from resources like Healthline.

Frequently Asked Questions

The simplest and most effective way to improve the taste of bone broth is to add high-quality sea salt and freshly cracked black pepper. A small pinch can dramatically enhance its natural savory flavor.

For gut health, consider adding anti-inflammatory spices like fresh grated ginger and turmeric, along with gut-friendly compounds found in miso paste (added after cooking). The amino acids and gelatin in the broth are already beneficial for digestive health.

To improve bland store-bought bone broth, simmer it with aromatics like onion and garlic for a few minutes, then add fresh herbs like parsley and sage. A squeeze of lemon juice and a pat of butter can also add flavor and richness.

To make bone broth more filling, add healthy fats like grass-fed butter, ghee, or coconut oil. You can also add solid components like leftover roasted vegetables, shredded chicken, or cooked rice.

Yes, you can absolutely add vegetables to bone broth after it’s cooked. Simmering vegetables like carrots, celery, and onions for a short period can infuse the broth with fresh flavor. This is particularly useful for store-bought broth.

Blending healthy fats like ghee or coconut oil into warm bone broth with an immersion blender or whisk creates a rich, creamy, and latte-like texture that can feel more satisfying. It also helps the fat emulsify instead of simply sitting on top.

While most add-ins are fine, be mindful of sodium levels, especially with store-bought broth. Also, avoid adding ingredients that might clash with the broth's flavor profile; for instance, some might find cruciferous vegetables like cabbage or broccoli off-putting.