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.

Spicy Asian Bone broth soup

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 contains 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

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 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.”


asian bone broth soup

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 rapidly in the wok. 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

5 from 36 votes
Prep Time 20 minutes
Cook Time 1 day
Total Time 1 day 20 minutes
Servings 4 people
Calories 420
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!


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

The Soup

  • 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

The toppings

  • 300 g pho noodles (or any asian noodles)
  • 200 g shiitake mushrooms
  • 3 carrots
  • spinach (to taste)
  • scallions (to taste)


  • Sear the bones with oil in a big pot or Dutch oven, then add the rest of the ingredients and let the aromas form for a minute before filling the whole pot with water and bringing it to a simmer. Let it simmer for 24 to 72 hours, adding water when it gets too low.
  • Discard the bones and pass the bone broth through a meshed sieve.
  • Once you have the broth, add the rest of the soup ingredients.
  • Soak the Pho noodles for 60 minutes 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.
Author: Marie Breton
Calories: 420kcal
Course: main, Sopa
Cuisine: asian
Keyword: asian, bone, broth, soup


Calories: 420kcal | Carbohydrates: 77g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 695mg | Potassium: 449mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10197IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg
Nutrition Facts
Asian Bone Broth Soup
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

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Asian Bone Broth Soup


  1. 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!

  2. 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!

    • How delicious! I absolutely could not find any bones to make this with so I just bought organic beef broth and added the soup ingredients along with anise and cinnamon. Instead of onions I used leeks and it turned out amazing!! I can’t wait to order some bone marrow to make this with instead. I don’t typically eat meat outside of fish but want to add this to my diet for extra collagen. Thank you so much for this recipe it’s a keeper 😊

  3. 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!

  4. 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!

  5. Pingback: Delicious Recipes That Use Collagen-rich Bone Broth | The Gowlett

  6. I didn’t see in your list of ingredients on how much water to use for step one where you say to slowly simmer for 24 to 72 hours.

    • There is no precise amount of water, it’s simply filling up the pot, the water will evaporate, so every second hour or so you have to go and make sure it’s not too low, if so adding water. Just like any broth, water quantities are variable. This recipe is for any big pot from 20L to 30L let’s say. I did mine in a big oval Dutch oven. Hope it helps.

5 from 36 votes (36 ratings without comment)

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