Pecan 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 takes most recipes hours to develop. Kombu and wakame bring a natural oceanic richness, while fresh ginger and smashed garlic simmer low and slow until the whole kitchen smells incredible. A splash of apple cider vinegar and coconut aminos round out the flavor with just enough brightness and a gentle soy-like savoriness — no soy required. The turmeric adds a subtle earthiness and a gorgeous golden hue that makes the finished broth look as nourishing as it tastes. Tree nut concerns are completely off the table here — every ingredient is straightforward, whole-food, and naturally free of any nut-based additions. Finishing with a squeeze of lemon and sliced scallions lifts the whole bowl and makes it feel restaurant-worthy with almost zero effort. Whether you're sipping it solo or using it as a base for noodles or grains, this broth is a quiet powerhouse worth keeping in regular 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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