Citrus 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 genuinely restorative. Kombu and wakame bring oceanic depth while ginger, garlic, and turmeric layer in bold, aromatic heat that builds beautifully as the broth simmers. Apple cider vinegar and coconut aminos round out the flavor without any citrus in the base, making this a naturally safe choice for anyone avoiding oranges, lemons, limes, and their relatives. The optional lemon finish at serving is easy to skip entirely — the broth is completely satisfying and complex on its own without it. The technique is straightforward: soak, simmer, and strain, with no special equipment beyond a fine-mesh strainer and a good saucepan. What you're left with is a clean, golden broth that works beautifully as a sipping drink, a light starter, or a nourishing base for other dishes. It's the kind of recipe that feels like it should be complicated but really isn't.
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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)
Can be omittedlemon juice
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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