Barley Free Ginger-Garlic Seaweed Mineral Broth
This deeply nourishing broth pulls together the ocean-forward richness of kombu and wakame with the warming punch of fresh ginger, smashed garlic, and golden turmeric — the result is something that tastes like it took all day but comes together in under an hour. Coconut aminos bring a gentle umami depth in place of traditional soy sauce, keeping the flavor complex without any grain-based additives that could sneak barley into the mix. Many store-bought broths and seasoning blends hide barley derivatives in their ingredient lists, so making this from scratch gives you full control over every element in the pot. The technique of soaking and then removing the kombu before a full boil is a classic Japanese method that coaxes out maximum mineral flavor without any bitterness. A final strain leaves you with a silky, clear broth that's clean on the palate but genuinely satisfying — the kind of thing you'll want to sip straight from a mug on a cold afternoon. A squeeze of lemon and a scatter of scallions at the end brighten the whole bowl and make it feel finished without any extra effort.
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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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