Whole 30 Ginger-Garlic Seaweed Mineral Broth
This deeply nourishing broth is the kind of thing your body seems to crave before you even know why — warm, savory, and layered with the earthy depth of kombu, wakame, ginger, and garlic. The technique of gently simmering kombu and then removing it before a full boil is a classic move that coaxes out its mineral richness without any bitterness, and it makes a real difference in the final cup. Bone broth forms the backbone here, bringing collagen and body, while turmeric adds a subtle golden warmth and apple cider vinegar helps draw out even more goodness from the ingredients. Coconut aminos step in for the soy sauce you might normally reach for, delivering that savory, slightly sweet depth without any off-plan ingredients. Everything gets strained into a clean, silky broth that you can sip straight from a mug or use as a restorative base for other dishes. A squeeze of lemon and a scatter of scallions at the end brighten the whole thing up beautifully. It's simple, intentional cooking that genuinely tastes like it's doing something good for you.
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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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