Gelatin Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth draws its mineral richness from two kinds of seaweed — kombu and wakame — along with a quality bone broth that brings body and depth without any added thickeners or setting agents. For anyone avoiding gelatin, broths and wellness drinks can be a minefield of hidden ingredients, but every element here is straightforward and plant-forward where it counts. The kombu is gently coaxed in cool water before the heat goes on, a small step that pulls out its natural umami without bitterness, and it's removed before a full boil to keep the flavor clean. Smashed garlic, fresh ginger, and ground turmeric simmer low and slow until the broth turns fragrant and golden, while coconut aminos and apple cider vinegar round out the flavor with a subtle savory tang. Wakame goes in at the end, rehydrating into silky ribbons that add texture and a gentle oceanic note. The whole thing gets strained into a clear, glowing liquid that you can sip straight from a mug or serve in a bowl with scallions and a bright squeeze of lemon. It's warming, nourishing, and genuinely satisfying — the kind of thing you'll want to keep on rotation all season long.
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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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