Citric Acid 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 layered with the earthy depth of seaweed, ginger, and garlic. Avoiding citric acid can feel limiting when so many packaged broths, seasonings, and condiments sneak it in as a preservative or flavor enhancer, but every ingredient here is straightforward and easy to verify. Coconut aminos stand in beautifully for soy sauce without any of the usual additives, and apple cider vinegar brings a gentle brightness that keeps the flavor balanced. The kombu and wakame do serious heavy lifting, releasing natural umami and minerals into the liquid as they steep and simmer. Turmeric adds a subtle golden warmth, and the long, slow simmer with smashed garlic means the finished broth is fragrant and complex without any fuss. Straining everything at the end gives you a silky, clean cup that feels almost restorative. The optional lemon squeeze at serving is easy to skip if you're being extra cautious, making this a genuinely flexible recipe you can adapt to your comfort level.
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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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