Carrageenan Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to sip slowly from a mug on a cold afternoon — warming, mineral-rich, and layered with the gentle heat of fresh ginger and the mellow depth of slow-simmered garlic. Kombu and wakame bring that oceanic, umami backbone without any of the thickeners or additives that sneak into so many packaged broths and seaweed-based products on store shelves. Carrageenan, a common additive derived from red seaweed, often turns up in ready-made broths and plant-based products, so making this from scratch with whole dried seaweeds is the cleanest way to get all the mineral goodness with none of the unwanted extras. The apple cider vinegar helps draw nutrients from the kombu, while coconut aminos add a subtle salty-sweet note that rounds everything out beautifully. Turmeric gives the finished broth a gorgeous golden hue and a gentle earthiness that plays perfectly against the bright finish of lemon juice. The straining step keeps the texture silky and clean, so what ends up in your mug is pure, clear, deeply flavored liquid. It's a restorative, nourishing recipe that feels almost medicinal in the best possible way.
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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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