Lactose Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is built entirely from whole, plant-based sea vegetables, aromatics, and bone broth — meaning there's not a drop of dairy anywhere in the process. Kombu and wakame bring a natural oceanic depth and a serious mineral punch, while fresh ginger, smashed garlic, and ground turmeric layer in warmth and complexity that makes every sip feel intentional. The apple cider vinegar brightens the whole pot, and coconut aminos add a subtle umami richness that rounds out the broth without any soy or dairy-based shortcuts. The technique is gentle and deliberate — soaking the kombu first, then simmering everything low and slow before straining — so you end up with a crystal-clear, deeply flavored liquid rather than something murky or bitter. It's the kind of thing you'll want to sip straight from a mug on a cold afternoon, or use as a nourishing base for soups and grains. A squeeze of lemon and a handful of sliced scallions at the end add a fresh, bright finish that keeps it from feeling heavy. Whether you're avoiding dairy for health reasons or just looking for something clean and restorative, this broth delivers in a big way.
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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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