Shellfish Free Ginger-Garlic Seaweed Mineral Broth
Seaweed-based broths can feel intimidating to navigate when you're avoiding shellfish, since so many ocean-forward recipes sneak in shrimp paste, fish sauce, or shellfish-derived stocks. This one keeps things clean — every ingredient is straightforward and easy to verify, so you can sip with confidence. Kombu and wakame bring that deep, briny, mineral richness you'd expect from the sea, while bone broth adds body and a satisfying savory backbone. Fresh ginger and smashed garlic simmer low and slow until the whole kitchen smells incredible, and the turmeric gives the broth a warm golden hue that looks as good as it tastes. A splash of apple cider vinegar and coconut aminos round out the flavor with just the right balance of brightness and umami. The straining step at the end is what makes it feel truly refined — silky, clear, and ready to sip straight from a mug or serve as a light starter. A squeeze of lemon and a scatter of scallions right before serving take it from nourishing to genuinely craveable.
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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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