Asian Bone Broth Soup - The FoodOlic recipes (2024)

A Beef Asian Bone Broth Soup with rice pho noodles topped with roasted Shiitake, spinach, carrots and scallions fora bowl filled with flavours and a touch of heat!

It’s a recipeI wanted to do for a while: Asian Bone Broth Soup. It’s basically to simmer the thick beef bones and knuckles for at least 24 hours up to 3 days. This way, you’ll get all the goods and flavours from the dense bones. The process is pretty much the same as any broth… you sear the bones, add aromatics and wait. Yes… it’s that simple, although you must keep an eye on the liquid level and add some water when it goes too low.

Once the broth is done, you can either drink it as it is or do anything with it; for this post, I’ve done an Asian flair broth. I gave the broth a little “pho” mix of spices with a few anise stars, cinnamon and pepper. Although unlike with pho soups, I didn’t mind the colour of the broth, so I’ve added a carrot to itto give the final resulta natural sweet touch. Once you finish the bone broth, you can quickly freeze it to use another time.

Health Benefits of Bone Broth

The bone broth contains many minerals and collagen, glutamine, glycine, and proline, which have excellent healing properties forthe gut and reduce inflammation. The gut is the core of your immune system, which regulates and fights intruders. You need to take good care of it. In other words, bone broth is what“oil” is to yourcar; you need it tohelp your body function properly.

This magic liquid isbelieved to heal many “gut problems,” from leaky stool to specific food intolerances. Some even say it makes you age backwards! If this isn’t enough, bonebrothis also filled with minerals that help strengthen your bones and help relieve joint pain. It also contains collagen that gives your skin this lovely glow. At the end of the day… it’s practically a magic potion for eternal youth. (Check this link up for more information about it)

The Soup

The soup I’ve done with the Asian flair broth is not as delicate as a “pho” soup; it’s a bolder and spicier-tasting bowl. However, without excessive heat, this could easily be adjusted by anyone at the table with some extra hot peppers. The bone broth will be slightly modified with fresh ginger and garlic, and the colour will turn red”ish”with a good dose ofchilli in oil. As for thenoodles, I’ve used large rice noodles for making “pho,” but it could be any rice noodles or ramen noodles. Frankly, I’ve done the soup without a previous recipe in mind, meaning there are some Vietnamese, Chinese and Korean influences, but it’s not a “traditional” dish, so let’s call it generally “Asian.”

Toppings

The toppings are a simple mix of shiitake mushrooms, spinach, scallions and carrots. I’ve roasted the shiitake whole in the oven with the carrot to keep them in an excellent shape, or it could have been air-fried too; it gives the mushroom a nice meaty, firmer bite. To save time, youcould sauté the veggies rapidly in the wok. Tofu or thin meat pieces would be an excellent addition to this soup bowl.

Sides

This soup is a main meal, but if you want some extra sidekicks, check out these recipes:

• Skinny Purple EggRolls
• Mini Bok Choy with Oyster Sauce
• Szechuan eggplants

Let’s start simmering!

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