Artificial Flavors Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth gets its complexity from real, whole ingredients — dried kombu and wakame, fresh ginger, smashed garlic, and a splash of apple cider vinegar — with absolutely nothing artificial in sight. Coconut aminos stand in for conventional soy sauce, delivering that umami depth without any of the synthetic additives or flavor enhancers that sneak into so many store-bought broths and seasoning blends. The technique is simple but intentional: the kombu soaks first to coax out its natural minerals, then gets removed before a full boil to keep the flavor clean and oceanic rather than bitter. Ginger and turmeric simmer low and slow with the bone broth, building warmth and fragrance from the inside out. Straining everything at the end leaves you with a crystal-clear, silky liquid that tastes like it came from a high-end wellness café. Finished with a squeeze of fresh lemon and a scatter of scallions, it's the kind of restorative cup you'll want to keep on rotation all season long.
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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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