High Fructose Corn Syrup Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is built on a foundation of dried kombu and wakame, two sea vegetables that release a naturally rich, umami-forward flavor without any sweeteners or additives. Fresh ginger and smashed garlic simmer low and slow until the liquid turns fragrant and golden-tinged from a touch of turmeric, making every sip feel genuinely nourishing. Coconut aminos stand in for conventional soy sauce here, delivering that salty, slightly savory depth without the hidden corn syrup that sneaks into so many bottled condiments and seasoning blends. Apple cider vinegar adds a gentle brightness that balances the mineral weight of the seaweed, and the whole thing gets strained into a clean, clear broth that's as elegant as it is wholesome. Store-bought broths and flavored liquids are notorious for containing sweeteners you didn't ask for, so making this from scratch puts you fully in control of every ingredient. Finish it with a squeeze of lemon and a scatter of scallions, and you have something that feels like a restorative ritual as much as a recipe.
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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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