Beef Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth draws its richness from the ocean rather than the pasture, making it a genuinely satisfying option for anyone steering clear of beef-based stocks. Kombu and wakame bring a natural umami depth that rivals any long-simmered meat broth, while the bone broth keeps things hearty and nourishing without a single trace of beef. Fresh ginger and smashed garlic steep low and slow into the liquid, building a warming, aromatic base that smells absolutely incredible as it simmers on the stove. A splash of apple cider vinegar brightens everything up, and coconut aminos add a subtle, savory sweetness that ties the whole bowl together. The process is gentle and intentional — soaking the kombu, pulling it before it boils, straining out the solids — and the result is a clean, mineral-rich broth that feels restorative in the best way. Finish it with a squeeze of lemon and a handful of scallions for a little freshness, and you have something that works equally well as a light meal or a cozy sipping broth on a cold afternoon.
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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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