Celery Free Ginger-Garlic Seaweed Mineral Broth
Warm, deeply savory, and packed with minerals, this broth is the kind of thing you'll want to sip straight from a mug on a slow morning or a rough afternoon. Kombu and wakame bring a natural oceanic richness that makes the base feel almost impossibly complex for how simple the process actually is. Fresh ginger and smashed garlic simmer low and slow until the liquid turns fragrant and golden-tinged from the turmeric, while apple cider vinegar quietly rounds out every flavor in the bowl. Coconut aminos add a gentle umami depth without any soy, keeping the whole thing clean and approachable. For anyone navigating a celery-free lifestyle, this is a genuinely satisfying alternative to store-bought broths and bouillons, which often sneak in celery seed, celery powder, or celery extract as a background flavoring. Every ingredient here is straightforward and easy to verify, so there's no label-reading anxiety involved. Finish it with a squeeze of lemon and a scatter of scallions, and you've got something that feels restorative and a little bit special.
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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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