Pork 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 and a serious mineral boost to every sip. The kombu is cold-soaked first, coaxing out its glutamates before being removed at just the right moment — a classic technique that keeps the flavor clean and rounded rather than bitter. Fresh ginger and smashed garlic simmer low and slow in bone broth until the whole kitchen smells incredible, while turmeric adds a warm, golden hue and coconut aminos bring a gentle umami richness in place of soy sauce. Apple cider vinegar brightens everything and helps draw even more goodness out of the broth as it cooks. Every single ingredient here is naturally free of pork and pork derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. Finish it with a squeeze of lemon and a scatter of scallions, and you have something that feels both nourishing and genuinely craveable. Sip it from a mug on a cold afternoon or use it as a deeply flavored base for noodles, grains, or a simple soup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!