Anti Inflammatory Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to curl up with on a slow afternoon — warming, mineral-rich, and genuinely restorative from the very first sip. Kombu and wakame bring natural depth and a wealth of trace minerals, while bone broth adds a silky, collagen-rich base that makes the whole thing feel nourishing rather than just flavorful. Fresh ginger and smashed garlic simmer low and slow until they've given everything they've got to the liquid, and ground turmeric layers in that golden, earthy warmth that makes this broth so distinctly anti-inflammatory in character. Apple cider vinegar brightens the whole pot and helps draw minerals from the seaweed, while coconut aminos add a gentle umami note without any soy or refined ingredients. The technique of soaking the kombu first, then removing it just before a full boil, is a classic Japanese method that coaxes out the best flavor without any bitterness — and it's easier than it sounds. Straining everything at the end gives you a clean, clear broth you can sip straight from a mug or use as a base for noodles, grains, or a simple soup bowl. A squeeze of lemon and a scatter of scallions at the end are small touches that make it feel finished and bright.
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Learn more →Ingredients
4 servings
- 1 piece (about 4 inches) dried kombu
- ¼ cup dried wakame
- 4 cups bone broth
- 2 cups water
- 1 tbsp fresh ginger, peeled and thinly sliced
- 4 cloves garlic, smashed
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ½ tsp ground turmeric
- ¼ tsp fine sea salt, or to taste
For serving
- 2 scallions, thinly sliced (optional)
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Place the kombu in a large saucepan with the water. Let it soak for 10 minutes at room temperature — the kombu will soften and the water will turn pale green.
- 2
Set the saucepan over medium heat and bring the kombu water to a bare simmer. Remove and discard the kombu just before the liquid reaches a full boil — small bubbles will begin to form at the edges of the pan.
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