Almond Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to curl up with on a cold afternoon — warming, mineral-rich, and layered with the kind of umami depth that only comes from real ingredients doing real work. Kombu and wakame bring oceanic complexity, while fresh ginger and smashed garlic simmer low and slow until the whole kitchen smells incredible. A splash of apple cider vinegar and coconut aminos round out the flavor without any soy or sweeteners that might sneak in unwanted ingredients. The technique of soaking the kombu first, then pulling it before a full boil, is a small but meaningful step that keeps the broth clean and bright rather than bitter or murky. Everything gets strained at the end, so what you're left with is a silky, golden liquid that's as elegant as it is nourishing. Scallions and a squeeze of lemon at the finish add a little lift that makes the whole bowl feel complete. It's naturally free of tree nuts at every step, so there's nothing to swap or second-guess — just a genuinely restorative broth you can trust from the first sip.
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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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