Nitrate & Nitrite Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you'll want to sip straight from a mug on a cold afternoon — warming, mineral-rich, and layered with the earthy depth of kombu, wakame, ginger, and garlic. The process starts with a gentle cold soak of the kombu, which coaxes out its natural umami without any harsh boiling, then builds flavor slowly with bone broth, turmeric, and a splash of apple cider vinegar. Coconut aminos step in where soy sauce might otherwise appear, delivering that savory, slightly sweet backbone without any of the additives that can sneak into conventional condiments. Many packaged broths and seasoning blends contain hidden preservatives, so making this from scratch gives you complete control over every ingredient in the pot. The final strain leaves behind a beautifully clear, golden broth that's clean-tasting but surprisingly complex. A squeeze of lemon and a handful of sliced scallions at the end brighten everything up and make it feel just a little bit 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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