Umami Bone Broth (ImmuneIG)

When your body needs nourishment, a warm cup of broth can support both comfort and wellness. My Umami Bone Broth recipe combines mineral-rich beef bone broth or chicken bone broth with herbs, ginger, lemongrass, and dried kombu for a deeply savory flavor. It is simple to prepare and easy to incorporate into your daily routine.

Bone broth has long been used to support gut health, immune balance, and thyroid wellness. This recipe also includes ImmuneIG, a targeted immunoglobulin g supplement that supports gut barrier health and immune function. Together, these ingredients create a nutrient-dense recipe that fits beautifully into The Myers Way® or AIP lifestyle.

Bone Broth Health Benefits

Both beef bone broth and chicken bone broth provide amino acids, collagen, and minerals that help support overall wellness. When simmered slowly, bones release nutrients that nourish the gut lining, joints, skin, and connective tissue.

Beef bone broth is rich in collagen, glycine, and minerals from grass-fed bones. These nutrients help support healthy digestion and tissue repair. Many people with autoimmune disease also enjoy beef bone broth as part of a gut-supportive routine. Grass-fed beef broth also delivers a rich, hearty flavor that pairs well with herbs and savory ingredients.

Chicken bone broth has a lighter taste and contains beneficial amino acids that support hydration and digestion. Pasture-raised chicken broth can be especially soothing during times of stress or seasonal immune challenges. Many people rotate both beef bone broth and chicken bone broth throughout the week for variety and balanced nutrition.

Bone broth's health benefits may also support thyroid wellness by nourishing the gut. The gut and thyroid are closely connected. Supporting digestion and intestinal integrity can help create a healthier foundation for immune balance.

This recipe also contains ginger, parsley, thyme, and kombu, which provide antioxidants and minerals that support whole-body wellness.

What Is Umami?

If you have ever wondered what is umami, the answer is simple. Umami is the savory taste that creates depth and richness in food. It is often described as meaty, earthy, or deeply satisfying.

Foods naturally high in umami include mushrooms, seaweed, slow-cooked broths, and fermented ingredients. In this recipe, the combination of bone broth, dried kombu, herbs, and coconut aminos creates layers of savory flavor without processed ingredients.

Umami flavors can make nutrient-dense foods more enjoyable and satisfying. This recipe is especially helpful when transitioning to an AIP or elimination-style diet because many umami-rich foods are not well tolerated. 

Dried Kombu: Benefits & Flavor

Dried kombu is a mineral-rich sea vegetable commonly used in Japanese cooking. It is one of the best natural ingredients for adding umami flavor to broth.

Kombu contains naturally occurring iodine, which plays a role in thyroid hormone production. Since thyroid health depends on balanced nutrient intake, iodine-rich foods can be an important part of a well-rounded diet when consumed appropriately.

Dried kombu also contributes trace minerals and a subtle ocean-like flavor that enhances both beef bone broth and chicken bone broth. For the best flavor, simmer the kombu gently and remove it after about 30 minutes. This keeps the broth balanced and prevents an overly strong seaweed taste.

Immunoglobulin G Supplement

This recipe also includes AMMD™’s ImmuneIG, which features ImmunoLin®, a serum-derived bovine immunoglobulin concentrate rich in immunoglobulin g supplement compounds.

Immunoglobulins are proteins that support immune and gut health. They work within the digestive tract to help maintain a healthy gut barrier and support immune resilience.

Adding ImmuneIG to warm broth is an easy and comforting way to include targeted gut support in your routine. It is important to stir it into broth that has cooled slightly. Very hot temperatures may affect the delicate proteins.

How To Make Umami Bone Broth

Making Umami Bone Broth is quite simple and takes about 40 minutes to prepare with much of the time being spent simmering. 

• Add the bone broth, dried kombu, ginger, and lemongrass to a saucepan.

• Bring to a gentle simmer. Avoid boiling. Simmer for 20 to 30 minutes to develop flavor and extract minerals. 
• Remove the kombu after about 30 minutes. Stir in parsley, thyme, coconut aminos, sea salt, and turmeric if using.
• Simmer for another 5 to 10 minutes. Remove the saucepan from heat and allow the broth to cool slightly.
• Once warm and not hot, whisk in the ImmuneIG until dissolved. Add in fresh lemon juice.

• Strain if desired and serve warm.

If you enjoy this recipe, try pairing it with a sweet treat featuring ImmuneIG, such as my Chewy Lemon Cookies.