An Asian Beef Bone Broth Soup with rice pho noodles topped with roasted Shiitake, spinach, carrots and scallions for a bowl filled with flavors and a touch of heat!
It’s a recipe I wanted to do for a while: a beef bone broth. It’s basically to simmer slowly the thick beef bones and knuckles for a minimum of 24 hours period up to 3 days. This way you’ll get all the goods and flavors 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.
Plus, this way you’ll get lots more health benefits, explained in the next paragraph, than you would with a normal broth. 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 a 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 color 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 benefits of bone broth
Bone broth contained lots and lots of minerals as well as collagen, glutamine, glycine, proline which have great healing properties for the gut and reduce inflammation. The gut being the core of your immune system, the one that regulate and fight against the 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. If this wasn’t enough, bone broth is also filled with minerals that helps strengthen your bones and help relieve joint pain and also contains collagen that gives your skin a nice glow. In the end of the day… it’s practically a magic potion for eternal youth.
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 but this could easily be adjusted by each at the table with some extra hot peppers. The bone broth will be slightly modified with fresh ginger and garlic and the color 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 wheat noodles or heaven 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” since it’s a mix of many Asian cuisines.
The toppings are a simple mix of shiitake mushrooms, spinach, scallion and carrot. I’ve roasted the shiitake whole in the oven with the carrot to keep them in a nice shape, plus it gives the mushroom a nice meaty bite to it. To save some time, you could also be rapidly sauté the veggies in the wok. Tofu or thin meat pieces would be a nice addition to this soup bowl.
Let’s start simmering!
Spicy Asian Bone Broth Soup with Shiitake
Makes 3-4 main meal soups | Preparation of the broth: 24 hours to 72 hours | Difficulty : easy
The Beef bone broth
- 2 kg (4.5 pounds) of beef bones, marrow and/or knuckles
- 1 carrot
- 1 onion
- 2 anise stars
- 1 stick cinnamon
- 10 whole black pepper
- 1 garlic clove minced
- 15g of grated ginger
- 2 tbsp of chilli in oil
- 2 tbsp of soy sauce
- 2 tbsp of Shaoxing wine
- 1 tsp of sesame oil
- salt or fish sauce to taste
- pho noodles (rice noodles)
- 10 shiitake mushrooms
- 3 carrots
- Start by doing the bone broth (24h) by searing the bones first in oil and then add the rest of the ingredient and slowly simmer for 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 usage in cold water to soften them up, when your soup is ready simply add them to a pot of boiling water for about 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 heat and soy sauce or fish sauce to adjust the salt