Walnut Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to curl up with on a cold afternoon — warming, mineral-rich, and genuinely restorative. Kombu and wakame bring oceanic depth while fresh ginger and smashed garlic build a fragrant, spicy backbone that fills the kitchen as it simmers. A splash of apple cider vinegar and coconut aminos round out the flavor with just enough brightness and umami to make every sip feel intentional. The technique of soaking the kombu first, then pulling it before a full boil, is a small but meaningful step that keeps the broth clean and balanced rather than bitter or overpowering. Bone broth adds body and richness, so the finished liquid feels nourishing rather than thin. Tree nut concerns are completely off the table here — every ingredient is straightforward and naturally free of any nut-based oils, pastes, or cross-risk additions. Finish it with a squeeze of lemon and a scatter of scallions for a little lift, and you have something that tastes far more complex than the effort involved.
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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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