Black Pepper Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory, mineral-rich broth is the kind of thing you want to curl up with on a slow morning or a cold afternoon. Kombu and wakame bring a natural oceanic depth, while fresh ginger and smashed garlic steep into the liquid and create a broth that smells absolutely incredible as it simmers. Bone broth adds body and richness, and a splash of apple cider vinegar helps draw out every bit of goodness from the aromatics. Coconut aminos give it a subtle umami sweetness without any soy, and ground turmeric rounds everything out with warmth and a gorgeous golden hue. For anyone avoiding black pepper, this recipe is genuinely satisfying without it — the ginger brings its own gentle heat, and the layered flavors mean you won't miss a thing. A squeeze of lemon and a handful of sliced scallions at the end brighten the whole bowl and make it feel finished and intentional. It's nourishing, clean, and surprisingly elegant for something that comes together with so little fuss.
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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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