Wheat Free Ginger-Garlic Seaweed Mineral Broth
This deeply nourishing broth pulls together the ocean-rich minerals of kombu and wakame with the warming punch of fresh ginger, smashed garlic, and golden turmeric — the result is something that tastes like it took all day but comes together in under an hour. The base is bone broth, which gives the finished liquid a satisfying body that plain vegetable stocks just can't match. Coconut aminos stand in for soy sauce here, delivering that savory, slightly sweet depth without any wheat or gluten hiding in the bottle — a swap that makes a real difference for anyone navigating ingredient labels. The technique of soaking the kombu first, then pulling it before a full boil, is a classic move that coaxes out maximum flavor without any bitterness. A final strain through a fine-mesh sieve leaves you with a silky, clear broth that's clean enough to sip straight from a mug. A squeeze of lemon and a scatter of scallions at the end brighten everything up and make it feel like a proper bowl rather than a wellness project. It's the kind of recipe you'll come back to whenever you want something restorative that actually tastes incredible.
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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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