Dairy Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to sip slowly from a warm mug on a cold afternoon — earthy, aromatic, and surprisingly complex for how simple it is to make. Kombu and wakame bring a natural oceanic depth and a serious mineral boost, 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 with a gentle tang and umami richness — no soy sauce, no butter, no cream, nothing that would make this off-limits for anyone avoiding dairy. The turmeric adds a warm golden hue and a subtle earthiness that ties everything together beautifully. Straining the broth at the end gives you a silky, clean liquid that feels almost luxurious despite being made entirely from pantry staples and dried seaweed. A squeeze of lemon and a handful of sliced scallions at the end brighten the whole bowl and make it feel finished and intentional. Whether you're sipping it straight or using it as a base for noodles or grains, this broth is the kind of recipe you'll come back to again and again.
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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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