Sesame Free Ginger-Garlic Seaweed Mineral Broth
This deeply nourishing broth draws on the mineral richness of kombu and wakame, the warming punch of fresh ginger, and the mellow depth of smashed garlic to create something that tastes like it took all day — even though the hands-on effort is minimal. The technique of soaking the kombu first, then pulling it before a full boil, is a classic move that coaxes out its oceanic umami without any bitterness. Coconut aminos bring a savory, slightly sweet note in place of soy sauce, which means the whole pot is naturally free from sesame and soy without sacrificing any of that rich, complex flavor you'd expect from a broth like this. Apple cider vinegar and turmeric round everything out, adding brightness and a golden hue that makes the finished broth look as good as it tastes. Once strained, it's silky and clean — perfect sipped straight from a mug or used as a base for soups, grains, or noodles. A squeeze of lemon and a handful of sliced scallions at the end lift the whole thing and make it feel like a proper, finished dish rather than just a cooking liquid.
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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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