Paraben Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to curl up with on a slow morning or a chilly evening — warming, mineral-rich, and genuinely restorative. Kombu and wakame bring a natural depth of flavor that no powder or packet can replicate, while fresh ginger and smashed garlic steep into the liquid until the whole pot smells incredible. Coconut aminos stand in for conventional soy sauce, keeping the umami going without any of the additives or preservatives that sneak into so many bottled condiments. Apple cider vinegar adds a subtle brightness and helps draw out the minerals from the seaweed, making every sip feel intentional. The technique is straightforward — a gentle soak, a slow simmer, and a final strain — so the finished broth is silky and clean rather than murky or bitter. A squeeze of lemon and a scatter of scallions at the end lift the whole bowl without complicating it. Whether you sip it from a mug or use it as a base for a light soup, this is the kind of recipe that 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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