Eggless Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth pulls together the ocean-forward richness of kombu and wakame with the warming punch of fresh ginger, smashed garlic, and ground turmeric — the result is something that tastes like it took all day but comes together in under an hour. The technique of soaking the kombu first, then removing it just before a full boil, is a classic Japanese method that coaxes out maximum mineral flavor without any bitterness. Coconut aminos add a subtle umami depth in place of soy sauce, and a splash of apple cider vinegar brightens the whole pot beautifully. Every single ingredient here is naturally free of eggs, so there's no swapping or substituting required — just a clean, nourishing bowl from start to finish. Straining the broth at the end gives it that silky, restaurant-quality clarity that makes sipping it from a mug feel genuinely restorative. Finish with scallions and a squeeze of lemon if you want a little lift, or keep it plain and let the seaweed and spices do all the talking.
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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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