Cashew 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 makes you feel genuinely nourished. 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 dairy in sight. The technique here is simple but intentional — soaking the kombu first, then pulling it before a full boil, preserves its delicate flavor and keeps the broth clean and clear. After straining, what you're left with is a silky, golden liquid that's as elegant sipped from a mug as it is served in a bowl with scallions and a bright hit of lemon. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and any sneaky nut-based thickeners — just whole, real ingredients doing all the work. It's the kind of broth that feels restorative without requiring any effort to decode the label.
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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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