MSG Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth draws on the natural umami of kombu and wakame — two sea vegetables that deliver that rich, oceanic depth without a single packet of added flavor enhancers. Coconut aminos steps in where soy sauce typically would, bringing a gentle saltiness and subtle sweetness that keeps the whole pot completely free of added glutamates. The technique of soaking and then removing the kombu just before a full boil is key: it coaxes out minerals and flavor while keeping the broth clean and clear. Fresh ginger and smashed garlic simmer low and slow until the liquid turns fragrant and golden-tinged from the turmeric, building layers of warmth that feel genuinely nourishing. A splash of apple cider vinegar brightens everything and helps pull minerals from the bone broth into the final cup. Strained smooth and finished with a squeeze of lemon and sliced scallions, this is the kind of thing you'll want to sip from a mug on a slow morning or use as a restorative base for soups and grains all week 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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