Peanut Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you'll want to sip straight from a mug on a cold afternoon — warming, mineral-rich, and layered with the kind of umami depth that feels almost medicinal in the best way. Kombu and wakame bring oceanic complexity while fresh ginger and smashed garlic build a fragrant, spicy backbone that fills the kitchen as it simmers. Apple cider vinegar brightens everything up, and coconut aminos add a subtle salty sweetness without any soy in the mix. The technique of soaking the kombu first, then pulling it before a full boil, is a small but important step that keeps the broth clean and balanced rather than bitter or overpowering. Everything gets strained at the end, so what lands in your bowl is a silky, clear liquid that looks simple but tastes incredibly complex. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning required — just wholesome pantry staples doing exactly what they're supposed to do. A squeeze of lemon and a scatter of scallions at the end make it feel finished and bright, whether you're serving it as a starter or drinking it solo as a restorative pick-me-up.
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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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