Artificial Food Coloring Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to curl up with on a slow afternoon — warming, mineral-rich, and genuinely restorative. Kombu and wakame bring natural umami depth, while fresh ginger and smashed garlic steep into the liquid and fill your kitchen with an incredible aroma. Coconut aminos stand in for soy sauce here, delivering that salty, slightly sweet backbone without any of the additives or dyes that sneak into conventional condiments. Turmeric adds a gentle earthiness and a gorgeous golden hue that comes entirely from the spice itself — no color enhancers needed. The apple cider vinegar brightens everything and helps draw out the minerals from the seaweed, making this broth as nourishing as it is flavorful. Straining the finished broth gives it a clean, silky texture that's perfect sipped straight from a mug or ladled over a simple bowl of rice. A squeeze of lemon and a scatter of scallions at the end are optional, but they make the whole thing feel a little more special.
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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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