Cinnamon Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is built on a foundation of dried kombu and wakame, two mineral-rich sea vegetables that give the liquid a clean, oceanic depth you simply can't get from a standard stock. Bone broth adds body and richness, while fresh ginger and smashed garlic simmer low and slow until they've released every bit of their warmth and fragrance into the pot. A splash of apple cider vinegar and a touch of coconut aminos round out the flavor with gentle brightness and umami — no soy, no wheat, and absolutely no spice blends that might sneak in unwanted ingredients. For anyone navigating a cinnamon sensitivity, that's actually a bigger concern than it sounds, since warming spice blends and pre-made broths frequently include it without much fanfare on the label. Making this from scratch means you control every single ingredient, and the result is a broth that's both nourishing and completely trustworthy. Finish it with a squeeze of lemon and a scatter of scallions, and it's the kind of thing you'll want to sip straight from a mug on a slow afternoon.
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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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