Nutmeg Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is built on a foundation of dried kombu and wakame, two sea vegetables that lend a naturally oceanic depth without any of the warming spices that can sneak into store-bought broths and blends. Fresh ginger and smashed garlic simmer low and slow until the liquid turns fragrant and golden, while turmeric adds an earthy, anti-inflammatory warmth that feels nourishing from the very first sip. A splash of apple cider vinegar brightens everything up, and coconut aminos round out the umami without soy. The whole thing gets strained into a clean, silky broth that you can sip straight from a mug or use as a base for soups, grains, or noodles. Finishing with a squeeze of lemon and a scatter of scallions keeps it fresh and lively. It's the kind of recipe that makes you feel genuinely good about what you're putting in your body — no label-reading required.
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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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