BHA & BHT Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is built from the ocean floor up — kombu and wakame bring a natural, mineral-rich depth that no bouillon cube or packaged shortcut can replicate. Avoiding BHA and BHT means steering clear of a lot of shelf-stable broths and seasoning blends that quietly sneak in those synthetic preservatives, but every single ingredient here is whole and clean. The kombu is gently coaxed in cool water before the heat goes on, which pulls out its glutamates without bitterness, and the garlic and ginger get a long, slow simmer until they're completely soft and fragrant. Coconut aminos stand in for soy sauce and add a subtle umami sweetness without any of the additives that show up in conventional soy products. Apple cider vinegar brightens the whole thing and helps draw minerals out of the bone broth, making this as nourishing as it is flavorful. A squeeze of lemon and a scatter of scallions at the end keep it feeling fresh and alive rather than heavy. Sip it straight from a mug on a cold afternoon or use it as a base for noodles, grains, or anything that could use a serious flavor boost.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!