Yeast Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to curl up with on a slow afternoon — warming, mineral-rich, and genuinely restorative. Kombu and wakame bring an oceanic depth that feels almost medicinal, while fresh ginger and smashed garlic build a fragrant backbone that fills the whole kitchen as it simmers. Coconut aminos stand in for soy sauce here, delivering that umami punch without any fermented grain products that can be a problem on a yeast-free eating plan. Apple cider vinegar adds a subtle brightness that lifts the whole broth without tipping it into sour territory. The technique of soaking the kombu first, then pulling it before a full boil, is a small but meaningful step that keeps the flavor clean and balanced rather than murky or overpowering. Once strained, the broth is silky and clear — beautiful ladled into a mug on its own or used as a base for a simple bowl with scallions and a squeeze of lemon. It's the kind of recipe that proves eating with restrictions doesn't have to mean eating without pleasure.
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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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