Brazil Nut Free Ginger-Garlic Seaweed Mineral Broth
This deeply nourishing broth layers the ocean-forward depth of kombu and wakame with the warming punch of fresh ginger, smashed garlic, and ground turmeric — the result is something that tastes like it took all day but comes together in under an hour. The technique of soaking the kombu first and pulling it before a full boil is a small but important step that coaxes out its mineral richness without any bitterness. Apple cider vinegar and coconut aminos add a subtle tang and umami backbone that make the broth feel surprisingly complex for such a clean ingredient list. Every component here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution anxiety — just straightforward, wholesome cooking. Strained smooth and finished with a squeeze of lemon and sliced scallions, it's elegant enough to sip from a mug on a slow morning or serve as a restorative starter before a larger meal. If you've been looking for a way to work more sea vegetables and mineral-rich ingredients into your routine, this broth is one of the most approachable entry points you'll find.
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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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