PCOS Friendly Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is built around ingredients that genuinely pull their weight for hormonal balance — kombu and wakame bring iodine and trace minerals that support thyroid function, while bone broth adds collagen and gut-nourishing gelatin that can be hard to get from everyday meals. Ginger and garlic aren't just flavor here; both have well-documented anti-inflammatory properties that matter when you're managing the chronic low-grade inflammation that often comes with PCOS. Turmeric and apple cider vinegar round out the lineup, adding another layer of support without a single ingredient that would spike blood sugar or stress your system. The coconut aminos give it that umami depth you'd expect from soy sauce, but without the phytoestrogens found in soy — a swap that makes a real difference for hormone-sensitive diets. The process is gentle and intentional: kombu is removed before it boils to keep the broth clean and not bitter, and everything is strained so you're left with a silky, clear liquid that's as beautiful as it is functional. Sip it from a mug on its own, or use it as a base for soups and grains when you want to sneak extra minerals into a meal. It's the kind of recipe that feels like self-care in a bowl.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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