Chicken Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth draws its richness from the ocean rather than the barnyard, making it a genuinely satisfying option for anyone steering clear of poultry-based stocks. Kombu and wakame bring a natural umami depth that rivals anything you'd get from a chicken base, while bone broth adds body and a silky, nourishing quality to every sip. Fresh ginger and smashed garlic simmer low and slow until the liquid turns fragrant and golden-tinged from a touch of turmeric — it smells incredible and tastes even better. Coconut aminos and a splash of apple cider vinegar round out the flavor with a gentle savory-bright balance that feels complex without being fussy. The straining step at the end is what makes it feel truly refined — you're left with a clear, clean broth that's elegant enough to serve in a mug as a warming drink or use as a base for noodles and grains. A squeeze of lemon and a scatter of scallions right before serving lifts the whole thing and makes it feel restaurant-worthy with almost no extra effort.
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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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