Soy Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth pulls together two types of sea vegetables, bone broth, and a warming blend of ginger, garlic, and turmeric into something that tastes genuinely restorative. The kombu is soaked and gently simmered to coax out its natural minerals and umami depth, then removed before the broth ever reaches a full boil — a small but important step that keeps the flavor clean rather than bitter. Wakame adds a silky, ocean-forward note in the final minutes, and coconut aminos bring that rich, soy-sauce-like savoriness without any soy in sight. That swap matters more than it might seem, since so many umami-forward broths and seasonings lean on soy as a default, making this a genuinely satisfying alternative for anyone avoiding it. Apple cider vinegar brightens the whole pot and helps draw out even more goodness from the bone broth as everything simmers together. Once strained, the liquid is clear, fragrant, and ready to sip straight from a mug or serve as a warming bowl with scallions and a squeeze of lemon. It's the kind of thing you'll want to make on a slow afternoon and keep on the stove all week.
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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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