Hazelnut Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you'll want to sip slowly from a mug on a cold afternoon, letting the warmth settle all the way through. Kombu and wakame bring a natural oceanic depth, while fresh ginger and smashed garlic build a fragrant, almost medicinal backbone that makes the whole kitchen smell incredible. A splash of apple cider vinegar and coconut aminos round out the flavor with just enough brightness and umami to keep every sip interesting. The turmeric gives the finished broth a gorgeous golden hue and a subtle earthiness that ties everything together beautifully. Tree nut concerns can make a lot of packaged broths and seasoning blends feel risky, but every ingredient here is straightforward and easy to verify — no hidden oils, no blended spice mixes with ambiguous sourcing. The technique is gentle and intentional: soaking the kombu, timing its removal carefully, and straining everything at the end means you get a clean, silky broth without any bitterness. Finish it with a squeeze of lemon and a scatter of scallions, and you have something that feels genuinely restorative.
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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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