Paleo Ginger-Garlic Seaweed Mineral Broth
This deeply nourishing broth is the kind of thing your body seems to crave before you even know why — warming, mineral-rich, and layered with the earthy heat of fresh ginger and garlic. Kombu and wakame bring a natural depth that you simply cannot fake with a bouillon cube, and the bone broth base means you're getting serious collagen and gut-supporting goodness in every sip. Coconut aminos stand in for soy sauce here, delivering that savory umami note without any legumes or grains sneaking into the bowl. A splash of apple cider vinegar and a pinch of turmeric round out the flavor while quietly doing their anti-inflammatory thing in the background. The technique is straightforward — a gentle soak, a slow simmer, and a final strain — so the result is a beautifully clear, clean broth rather than a murky, muddy one. Ladle it into a mug on a cold afternoon or use it as a base for other dishes when you want something that tastes like it took all day but really didn't.
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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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