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…