Capsaicin Free Ginger-Garlic Seaweed Mineral Broth
This deeply nourishing broth layers umami-rich seaweed, warming ginger, and mellow garlic into something that tastes like it took all day — even though the hands-on work is minimal. Kombu and wakame bring a natural oceanic depth that makes the liquid feel substantial and restorative, while bone broth adds body and a satisfying richness. Coconut aminos give it a gentle savory sweetness without any soy, and a splash of apple cider vinegar brightens the whole pot. For anyone avoiding capsaicin, broths and soups can be a minefield of hidden chili, pepper flakes, or spiced seasoning blends — this one keeps the heat completely out of the equation while still delivering bold, complex flavor through aromatics and turmeric. The straining step is key: it leaves you with a silky, clear broth that's clean on the palate and easy to sip straight from a mug. A squeeze of lemon and a scatter of scallions at the end lift everything just enough to make it feel finished and bright.
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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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