Fructose Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing that warms you from the inside out — earthy, aromatic, and layered with umami from two types of seaweed and a long, slow simmer. Kombu and wakame bring natural minerals and a gentle oceanic depth, while fresh ginger and smashed garlic build a fragrant backbone that makes the whole kitchen smell incredible. The apple cider vinegar adds just a whisper of brightness, and coconut aminos keep things savory without any hidden sweeteners or high-fructose additives that can sneak into conventional soy sauce. Managing fructose intake often means scrutinizing every condiment and flavoring on the label, so using whole, clean ingredients here takes the guesswork completely off the table. The straining step gives you a silky, clear broth that's as elegant sipped from a mug as it is ladled into a bowl. A finishing squeeze of lemon and a scatter of scallions are optional but genuinely lovely if they work for you. It's nourishing, mineral-rich, and surprisingly simple to pull together.
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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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