Seaweed-Infused “Bone Broth” with Ginger & Garlic

If you’ve never used seaweed in a broth before, this is an easy place to start! 

A cozy and umami-forward, this is basically plant-powered “bone" broth energy without the bones. 

Kombu, a type of seaweed, adds depth and minerals without tasting “fishy,” and when it’s paired with mushrooms, ginger, and garlic, the result is a broth that works in all kinds of winter cooking or on its own in a mug. 

It’s a small change-up in the kitchen, but a meaningful one—you’ll get delicious, umami-forward flavor, lots of nourishment, and will have cooked with an ingredient that’s good for both people and the planet.

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Yields: 6 cups

Ingredients:

• 8 cups cold water

• 1 piece dried kombu (kelp), about 3 x 4 inches

• 1 cup 4–5 fresh mushrooms, sliced

• 1 medium yellow onion, halved (skin on for color, optional)

• 4 cloves garlic, smashed

• 2–3 inches fresh ginger, sliced (no need to peel)

• 1 tbsp apple cider vinegar (helps extract minerals)

• 1 tsp sea salt, plus more to taste

Optional add-ins (choose 1–3):

• 1 tbsp white or yellow miso (stir in at the end)

• 1 stalk celery, chopped

• 1 small carrot, chopped

• ½ tsp black peppercorns

• 1 small piece dulse or wakame (extra sea flavor)

Method:

Cold Soak the Kombu (important!):
Add kombu to the cold water and let it soak for 20–30 minutes. This pulls out umami gently without bitterness.

Build the Broth:
Add mushrooms, onion, garlic, ginger, vinegar, salt, and any optional veggies or spices.

Slow Heat:
Bring the pot up to a bare simmer over medium-low heat.
Do not boil—boiling seaweed makes it bitter.

Simmer Gently:
Let simmer uncovered for 40–60 minutes. The longer it goes, the deeper and more “brothy” it gets.

Strain & Finish:
Strain out solids. Taste and adjust salt.
If using miso, whisk it into the warm (not boiling) broth at the end.