Low Sugar Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to sip from a mug on a slow morning or whenever you need something warming and restorative. Kombu and wakame bring a natural oceanic depth, while fresh ginger, smashed garlic, and turmeric layer in bold, aromatic heat that builds as the broth simmers. Coconut aminos add a gentle umami richness without any of the sweeteners that sneak into conventional soy sauces — making this a genuinely clean option for anyone keeping added sugars out of their diet. The apple cider vinegar brightens everything and helps draw minerals out of the seaweed and bone broth, so every cup is doing real work. The technique is straightforward: soak, simmer, and strain, with no special equipment beyond a fine-mesh strainer. A squeeze of lemon and a scatter of scallions at the end lift the whole thing without adding any sweetness. It's the kind of broth that tastes like it took all day but comes together with very little fuss.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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