There are many bone broth recipes out there. But this is my interpretation of a bone broth to have on hand in the freezer and is super versatile to add to soups, stews and casseroles or as a base for noodle soup. The addition of mooli and corn creates a lovely sweet flavour of the soup. I’ve kept this stock very basic with ingredients that are readily available in most supermarkets but if you want to make this have a more interesting, you can add 2-3 Chinese red dates and a handful of dried goji berries to the stock when you add the vegetables in to cook.

AuthorKarenDifficultyBeginner

An Asian bone broth that is super versatile to use in soups, casseroles and stews or as a base for noodle soup.

Yields1 Serving

 750 g chicken bones
 750 g pork bones
 2 pieces of corn, chopped into half
 4-5 small carrots (2-3 medium carrots chopped into large chunks, skin off)
 1 large mooli chopped into big chunks (skin off)

1

Prep ingredients.

2

Put bones into a stock pot, add cold water to cover and bring to boil.

3

Whilst the stock is coming to a boil, prep the veggies.

4

Once you bring the stock to boil, you will notice some scum that will float to the surface. Tip out all of the water and wash the bones through with cold water. This is an important step to create a clear broth.

5

Refill the stock pot with water to 3/4 full add the veg and bring back to boil. Once at boiling point, bring to a slow simmer and cook for 3-4 hours. If using a slow cooker, cook for 4-5 hours and if using an instant pot/pressure cooker, I find 45-50 minutes works depending on the size of your pressure cooker.

6

If you want to keep the bone broth super fat free, cool the broth down and refrigerate overnight. You will see the fat rise to the surface. Remove and then use the stock or freeze the stock for future use.

Ingredients

 750 g chicken bones
 750 g pork bones
 2 pieces of corn, chopped into half
 4-5 small carrots (2-3 medium carrots chopped into large chunks, skin off)
 1 large mooli chopped into big chunks (skin off)

Directions

1

Prep ingredients.

2

Put bones into a stock pot, add cold water to cover and bring to boil.

3

Whilst the stock is coming to a boil, prep the veggies.

4

Once you bring the stock to boil, you will notice some scum that will float to the surface. Tip out all of the water and wash the bones through with cold water. This is an important step to create a clear broth.

5

Refill the stock pot with water to 3/4 full add the veg and bring back to boil. Once at boiling point, bring to a slow simmer and cook for 3-4 hours. If using a slow cooker, cook for 4-5 hours and if using an instant pot/pressure cooker, I find 45-50 minutes works depending on the size of your pressure cooker.

6

If you want to keep the bone broth super fat free, cool the broth down and refrigerate overnight. You will see the fat rise to the surface. Remove and then use the stock or freeze the stock for future use.

Asian Bone Broth
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2 Comments

  1. Stefan (Berkeley Square Barbarian) January 6, 2022 at 5:50 pm

    Hi Karen, hope you and Andrew and the little one are well. Only spotted your fabulous new blog now.

    I would not have guessed any of the ingredients to an Asian bone broth except for the bones, so found this very interesting. Will try at home soon.

    Reply
    1. Karen January 6, 2022 at 10:06 pm

      Great 🙂 It is an amazing bone broth.

      Reply

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