Turkey Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is built on a foundation of kombu and wakame, two mineral-rich seaweeds that give the liquid a naturally umami depth you'd never expect from such a short ingredient list. The ginger and garlic simmer low and slow until the broth turns fragrant and golden-tinged from the turmeric, while apple cider vinegar and coconut aminos round everything out with a subtle brightness and a touch of salty complexity. It's the kind of warming, restorative sip that feels like it's doing something good for you — because it genuinely is. For anyone navigating poultry-free eating, this is a satisfying answer to the question of what to reach for when you want something rich and nourishing without relying on bird-based stock. The bone broth base carries real body and depth, so nothing feels thin or like a compromise. Finished with a squeeze of lemon and a scatter of fresh scallions, it's elegant enough to serve as a starter and simple enough to make on a weeknight when you just need something soothing in a mug.
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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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