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Ginger Miso Kombu Broth (~10 Cal / 2 Tbsp)

·262 words·2 mins
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Arguably the most micronutrient-dense sauce in the entire plan. Iodine, glutamates, probiotics, and anti-inflammatory compounds – all under 10 calories per 2-tablespoon serving. Built on kombu dashi, white miso, wakame, and turmeric. Use it as a drizzle, a dipping broth, or a base for any bowl.

Why these ingredients
Kombu dashi delivers iodine, glutamates, and trace minerals at near-zero calories. White miso provides probiotics and manganese – add off heat to preserve cultures. Wakame adds iodine, magnesium, and fucoxanthin. Turmeric contributes curcumin for anti-inflammatory support.

Ingredients
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  • 1 strip kombu (4 inch)
  • 2 cups cold water
  • 1 tbsp white miso paste
  • 1 tsp fresh ginger, microplaned
  • 1 tsp rice vinegar
  • 1 tsp low-sodium soy sauce
  • 1/2 tsp turmeric
  • 1 tbsp rehydrated wakame, chopped
  • 1 tsp arrowroot powder
  • 1 tbsp cold water (for arrowroot slurry)
  • 1/8 tsp xanthan gum

Instructions
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  1. Soak the kombu strip in 2 cups cold water for 30 minutes.
  2. Bring to a bare simmer. Remove the kombu before it boils.
  3. To 1 cup of the dashi, add ginger, rice vinegar, soy sauce, turmeric, and chopped rehydrated wakame. Warm gently.
  4. Dissolve arrowroot in 1 tbsp cold water. Whisk into the warm broth to thicken.
  5. Add 1/8 tsp xanthan gum for extra body. Stir to incorporate.
  6. Remove from heat. Whisk in the white miso paste until dissolved.
  7. Cool and refrigerate.

Storage
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Keeps 1 week refrigerated. The miso is added off heat to preserve its probiotic cultures.