Seed Oil Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to sip slowly from a warm mug on a cold afternoon, and it delivers a serious mineral punch from two different types of seaweed. Kombu and wakame bring natural depth and umami that make the whole pot taste like it simmered for hours, while fresh ginger and smashed garlic build a fragrant, warming backbone. Coconut aminos stand in for soy sauce here, adding that salty-sweet complexity without any of the additives or refined oils that sneak into conventional condiments. The apple cider vinegar brightens everything up and helps coax even more goodness out of the bone broth base. Every single ingredient in this recipe is completely free of industrial seed oils — no canola, no soybean oil, nothing hiding in a sauce packet — so what you get is a clean, nourishing liquid that actually tastes like real food. A final squeeze of lemon and a scatter of scallions before serving lifts the whole bowl and makes it feel finished and intentional. It's the kind of simple, thoughtful cooking that rewards you every single time.
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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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