Honey Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth pulls from the ocean and the pantry in equal measure, layering kombu, wakame, ginger, garlic, and turmeric into something that tastes genuinely restorative. The technique is careful but not complicated — kombu soaks first to coax out its minerals, then gets removed before a full boil so the broth stays clean and balanced rather than bitter. Coconut aminos bring a subtle umami depth and a touch of natural sweetness without any added honey or sweeteners, which makes this a genuinely safe pick for anyone keeping their diet free of the stuff. Apple cider vinegar brightens everything and helps draw more goodness out of the bone broth as it simmers low and slow. After straining, what you're left with is a silky, golden-tinted liquid that's complex enough to sip straight from a mug but also works beautifully as a base for noodles or grains. A squeeze of lemon and a scatter of scallions at the end keep it feeling fresh and alive rather than heavy. It's the kind of thing you'll want to make on a Sunday and keep warm on the stove all 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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