A Beef Asian Bone Broth Soup with rice pho noodles topped with roasted Shiitake, spinach, carrots and scallions for a bowl filled with flavours and a touch of heat!
It’s a recipe I wanted to do for a while: Asian Bone Broth Soup. It’s basically to simmer slowly the thick beef bones and knuckles for a minimum of 24 hours up to 3 days. This way you’ll get all the goods and flavours from the thick bones. The process is fairly the same as any broth… you sear the bones, add aromatics and wait. Yes… it’s that simple although you need to keep an eye on the level of liquid 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 really, 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 it in order to give the final result a natural sweet touch. Once you are done with the bone broth you can easily freeze it to use another time.
The health benefits of bone broth
The bone broth contained lots and lots of minerals as well as collagen, glutamine, glycine, and proline which have great healing properties for the gut and reduce inflammation. The gut is the core of your immune system, the one that regulates and fights against intruders you need to take good care of it. In other words, bone broth is what “oil” is to your car, you need it to help your body function properly.
This magic liquid is also believed to heal many “gut problems” from leaky stool to certain food intolerances. Some even say it makes you age backwards! If this wasn’t enough, bone broth is also filled with minerals that help strengthen your bones and help relieve joint pain. It also contains collagen that gives your skin this nice 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 I’ve done with the Asian flair broth is not as delicate as a “pho” soup, it’s a bolder and spicier tasting bowl although, 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 of chilli in oil. As for the noodles, I’ve used the large rice noodle 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 in there but it’s not a “traditional” dish so let’s just call it generally “Asian”.
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 a nice shape or could have been air fried too, it gives the mushroom a nice meaty, firmer bite to it. To save some time, you could sauté rapidly the veggies in the wok. Tofu or thin meat pieces would be a nice addition to this soup bowl.
This soup is a main meal but if you want some extra sidekicks, check out these recipes:
Let’s start simmering!
Asian Bone Broth Soup
The Beef bone broth
- 2 kg beef bones, marrow and/or knuckles
- 1 carrot (1)
- 1 onion
- 2 anise stars
- 1 cinnamon stick
- 10 whole black pepper
- 1 garlic clove (minced)
- 15 g ginger (grated or finely chopped)
- 2 tbsp chilli oil
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp sesame oil
- fish sauce to taste
- 300 g pho noodles (or any asian noodles)
- 200 g shiitake mushrooms
- 3 carrots
- spinach (to taste)
- scallions (to taste)
- Start by doing the bone broth (24h) by searing the bones first in oil, then add the rest of the ingredients and slowly simmer 24 hours up to 72 hours.
- Discard the bones and pass the bone broth through a thin sieve to make it clear.
- Once you have the broth, add the rest of the soup ingredients.
- Add the Pho noodles 60 minutes prior us eat in cold water to soften them up, once the soup is ready, add them to a pot of boiling water for 1 minute.
- Roast in the oven or sauté in the wok the carrots and mushrooms (15 minutes 180°C (350F)) with a light spray of oil and salt.
- Drain the noodles add to a preheated bowl (with the help of the boiling water from the noodles or with the oven residual heat).
- Cover with the hot soup and the toppings.
- Add extra chilli in oil or hot peppers on the table to adjust heat and soy sauce or fish sauce to adjust the salt.