Lupin Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to curl up with on a cold afternoon — warming, mineral-rich, and layered with the earthy heat of fresh ginger and garlic. Kombu and wakame bring a natural oceanic depth that makes the whole pot taste like it simmered for hours, even though the process is surprisingly straightforward. Coconut aminos add a gentle umami note without any soy, and a splash of apple cider vinegar brightens everything just enough to keep it from feeling heavy. Lupin — a legume-based flour and protein ingredient that quietly shows up in everything from pasta to packaged broths — has no place here, and every single ingredient in this recipe is naturally free of it. The broth gets strained before serving, so you're left with a silky, clean liquid that's as elegant in a mug as it is in a bowl. A squeeze of lemon and a scatter of scallions at the end are optional, but they add a fresh lift that really ties the whole thing together. Whether you're sipping it solo or using it as a base for a bigger meal, this is the kind of nourishing, fuss-free recipe worth keeping on repeat.
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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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