Xanthan Gum Free Ginger-Garlic Seaweed Mineral Broth
This deeply savory broth is the kind of thing you want to curl up with on a cold afternoon — warming, mineral-rich, and layered with the kind of umami depth that only seaweed and slow-simmered aromatics can deliver. Kombu and wakame bring oceanic complexity while fresh ginger and smashed garlic build a fragrant, spicy backbone that makes every sip feel intentional. Apple cider vinegar brightens the whole thing, and a touch of turmeric gives it that golden, anti-inflammatory glow. Every single ingredient here is naturally free of thickeners and binders — no gums needed, because the kombu and bone broth create a silky, satisfying body all on their own. That's genuinely good news for anyone who has learned to scan labels obsessively, since so many packaged broths and seasoning blends sneak in additives you didn't ask for. Finished with a squeeze of lemon and a scatter of scallions, it's elegant enough to serve as a starter but simple enough to make on a weeknight just for yourself.
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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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