Gut Friendly Ginger-Garlic Seaweed Mineral Broth
This deeply nourishing broth layers some of the most gut-supportive ingredients you can find into a single, quietly powerful bowl. Kombu and wakame bring natural minerals and prebiotic compounds from the sea, while bone broth adds the slow-cooked collagen and gelatin that help soothe and support the gut lining. Fresh ginger and smashed garlic simmer low and slow until they're completely soft and fragrant, releasing their anti-inflammatory compounds into every sip. A splash of apple cider vinegar helps draw even more minerals into the liquid, and coconut aminos add a gentle umami depth without any soy or additives that can be hard on a sensitive digestive system. The technique of removing the kombu just before a full boil is a small but important step — it keeps the broth clean and prevents any bitterness from developing. Strained smooth and finished with a squeeze of lemon and fresh scallions, this is the kind of warming, restorative drink you'll want to keep on rotation whenever your body needs a reset.
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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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