Rice Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to curl up with on a cold afternoon — warming, mineral-rich, and genuinely restorative. Kombu and wakame bring a natural oceanic depth that pairs beautifully with the sharp heat of fresh ginger and the mellow sweetness of smashed garlic simmered low and slow. Apple cider vinegar brightens the whole pot, while turmeric adds an earthy, golden warmth that makes the broth feel almost medicinal in the best way. Coconut aminos step in for soy sauce, delivering that umami punch without any wheat or grain-based ingredients sneaking into the bowl. The straining step is key — it leaves you with a silky, clear liquid that's clean on the palate and incredibly satisfying to sip straight from a mug. A squeeze of lemon and a handful of scallions at the end are small touches that make the whole thing feel finished and bright. Whether you're navigating a grain-free lifestyle or just craving something nourishing that isn't a smoothie, this broth delivers serious flavor with zero fuss.
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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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