Oats Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to curl up with on a slow afternoon — warming, mineral-rich, and layered with the bold aromatics of fresh ginger and smashed garlic. Kombu and wakame bring a natural depth that you simply can't fake, while bone broth adds body and richness that makes every sip feel genuinely nourishing. Coconut aminos give it a subtle umami backbone without any soy, and a splash of apple cider vinegar brightens the whole pot. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based thickeners or fillers — every ingredient here is clean and straightforward, with nothing hidden in the lineup. The technique is gentle and intentional: the kombu is soaked and removed before it turns bitter, the broth simmers low and slow to coax out maximum flavor, and everything gets strained to a silky, clear finish. A squeeze of lemon and a scatter of scallions at the end lift it from simple to something you'd genuinely be proud to serve. Whether you sip it from a mug or use it as a base for a more substantial bowl, this broth earns a permanent spot in your rotation.
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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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