Vegan Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth draws on the ocean-forward richness of kombu and wakame to build a mineral-dense base that feels genuinely nourishing from the very first sip. The technique of gently coaxing the kombu in cool water before bringing it to a bare simmer is what unlocks its natural umami without turning the broth bitter — a small step that makes a big difference. Smashed garlic, fresh ginger, and ground turmeric layer in warmth and depth, while apple cider vinegar and coconut aminos round everything out with a subtle brightness and savory complexity. One thing worth flagging: the original recipe calls for bone broth, but this version swaps in a plant-based alternative, keeping all that layered flavor while staying completely animal-free. The finished broth gets strained smooth, so what lands in your mug is clean, fragrant, and silky — nothing muddy or overpowering. A squeeze of lemon and a scatter of scallions at the end lift the whole thing and make it feel restaurant-worthy with almost no effort. Sip it straight from a mug on a cold afternoon or use it as a stunning base for noodles, grains, or a simple bowl of vegetables.
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Learn more →Ingredients
4 servings
- 1 piece (about 4 inches) dried kombu
- ¼ cup dried wakame
- 4 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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