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 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 it to give the final result a 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 contained many minerals and collagen, glutamine, glycine, and proline which have excellent healing properties for the 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 your car; you need it to help your body function properly.
This magic liquid is believed 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, 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 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 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 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, but it’s not a “traditional” dish, so let’s 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 an excellent shape, or it could have been air fried too; it gives the mushroom a nice meaty, firmer bite. To save time, you could sauté the veggies in the wok rapidly. Tofu or thin meat pieces would be an excellent 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 the bone broth (24h) by searing the bones first in oil, then add the rest of the ingredients and slowly simmer for 24 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 for 60 minutes before we eat in cold water to soften them; 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 and 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 the heat and soy sauce or fish sauce to adjust the salt.
What a delicious looking soup! I love my bone broth, and you’ve inspired me to take some out of the freezer right now and make soup for lunch!
It’s my second batch in 2 weeks I’m doing! I’m totally falling for this broth, plus so healthy.
Love your photos. They made me want to lick the screen!
It won’t taste the same though;) Thanks for the comment!
This looks so good! I recently had Pho in Vietnam and it was so good! I think yours looks even prettier! And I love the benefits of adding bone broth to make it healthier. It’s funny that bone broth is gaining popularity recently, it’s a nice return to old values, because that’s basically what all soups used to be in the past. When my grandma was growing up in the early 20th century, the family always had a big pot of soup/broth simmering. 🙂 I love that these old cooking techniques are coming back because they’re good for us too! Nicely done!
Yes, you are right! Good to go back to our roots sometimes!
yummy! This looks so delicious!!
This looks yummy Marie! Your blog makes me drool! Haha
Oh my goodness. This sounds freaking good. I love soup but I love Asian soup even better. Asian flavors are ridiculously delicious. I really love the sound of this. It will be my first time making bone broth. Can’t wait to try it!
You ll love it!;)
That broth looks so rich and delicious! I was just thinking this morning how it had been so long since I’ve made beef stock…pinning this for later!
takes long but it’s worth it;)
Really nice recipe! I love Chinese bone broth soup, I may try this recipe. Looks really good! 🙂
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