Nightshade Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you'll want to sip from a mug on a cold afternoon, and it delivers far more complexity than its short ingredient list suggests. Kombu and wakame bring a natural oceanic depth, while fresh ginger and smashed garlic build a warming, aromatic backbone that makes the whole kitchen smell incredible. The coconut aminos add a gentle umami richness in place of soy sauce, keeping everything squarely in safe territory for anyone avoiding nightshades — no tomatoes, no peppers, no paprika hiding in the base. Turmeric gives the finished broth a golden hue and a subtle earthiness, and the apple cider vinegar brightens everything just enough to keep it from feeling heavy. Straining out the solids at the end leaves you with a silky, clean liquid that's as elegant as it is nourishing. A squeeze of lemon and a handful of sliced scallions at serving are small touches that make a real difference. Whether you're sipping it straight or using it as a base for soups and grains, this broth earns a permanent spot in your weekly rotation.
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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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