7 Tasty Ways To Use Bone Broth

Boil the bone broth.

Add the dried rice noodles, fish sauce, organic ghee and mushrooms, and simmer for ten minutes.

Add a pinch of pink Himalayan salt, chilli flakes and spinach leaves to serve.

To start the broth, slice the onion and sweat down a little in a suitable pan with a little oil until starting to soften.

Add the crushed garlic and grated ginger and continue to sweat down over gentle heat.

Add the mushrooms, making sure they are cut into similar sized pieces, so they cook at a similar rate.

Once they have started to soften add the stock and bring to a simmer.

Add the noodles and taste for seasoning. Add a little soy if needed.

To finish, add the shredded greens and kimchi for the final minute or two and, off the heat, add the lime juice and chopped coriander.

Have a final test of the seasoning and serve up in deep bowls.

Place the spices in a medium saucepan and toss over low heat for 3-4 minutes, until fragrant.

Add the bone broth, carrot, spring onions, the ginger and mandarin peel, if using, and bring to the boil over high heat.

Decrease the heat and gently simmer for 30 minutes.

Wrap the beef fillet tightly in plastic wrap, to make a nice round shape. Freeze for 30 minutes, or until partially frozen, firm but not solid. This helps to make it easier to slice thinly, for serving.

Meanwhile to prepare the hoisin sauce, soak the dates in the boiling water for 10 minutes.

Combine the dates and their soaking liquid with the remaining ingredients in a high-speed blender. Blend until smooth.

Soak the noodles in boiling water, or according to the packet instructions, until softened. Strain.

Strain the broth, discarding the solids. Return to the pan. Add the tamari and lime juice.

Unwrap the partially frozen beef. Using a sharp knife, slice into very thin rounds.

To assemble, divide the noodles among four serving bowls.

Top with slices of raw beef, bean sprouts, fresh herbs and chilli. Ladle over the hot broth.

Serve with lime wedges. Drizzle with chilli and hoisin sauces, as desired.

In a large pan, sauté the leeks in the ghee until soft. Add the chopped ginger and cumin and sauté again.

Add the parsnips first and cook for a few minutes, then add the beetroot and sweet potato.

Add 750ml of bone broth or veg stock, and the rosemary, split lentils and sea salt if using.

Bring to the boil, cover and simmer on low for about 20 minutes until the vegetables are completely tender. Carefully remove the sprigs of rosemary and discard.

Use a stick blender to purée the soup to your liking, adding more hot water, broth or stock if needed. Taste and adjust seasoning, stirring in a generous grind of black pepper and ladle into bowls.

Dress with extra virgin olive oil, a squeeze of lemon juice and a final grind of black pepper to serve.

Pour the stock into a medium saucepan, place over a high heat and add the dried porcini, ginger, garlic, spices, lemongrass and white spring onions. Add the chicken thighs, bring to a low simmer and cook gently for 25 minutes or until the chicken is tender.

Meanwhile, put the carrot julienne and rice noodles into a large heatproof bowl, pour on boiling water to cover generously and leave to soften for 10 minutes. Finely shred the green spring onions for the garnish.

Pour the broth through a strainer into a jug, remove the chicken from the strainer and set aside for later; discard the rest of the contents. Return the flavoured broth to the pan and place over a medium-high heat.

Bring back to the boil and let bubble for 5 minutes to reduce and intensify the flavour. Stir in the fish sauce and lime juice. Season the soup with a pinch of sea salt if needed and a small pinch of white pepper.

Shred the chicken, discarding the bones, then add to the broth to warm through for 2 minutes.

Drain the noodles and carrot and share between warmed bowls. Scoop the chicken out of the pan and add to the bowls. Ladle over the broth and finish with the spring onions, beansprouts, herbs, chilli and lime wedges.

Place the chicken bones into a large pan or stock pot and add the cold water.

Peel and chop the ginger into fine pieces and slice the chillies and lemongrass. Add to the pot.

Add the ponzu and fish sauce to the pot.

Bring the soup to the boil and simmer for an hour.

Finely slice the spring onions, coriander and lime leaves. Add the noodles to a pot of water, boil and simmer until cooked.

Once the broth has cooked, strain it through a fine sieve and add the cooked noodles, finely sliced spring onions, coriander and lime leaves.

Soak the seaweed (if using) in water according to the packet instructions, then drain, rinse in fresh water and roughly chop before setting aside. Boil the kettle.

Fill a saucepan with boiling water and cook the noodles according to the packet instructions until al dente (about five minutes instead of the usual six to eight), then drain, rinse with cold water to stop them cooking, and set aside.

Meanwhile, melt the oil in a second, larger saucepan over a medium-high heat. Add the ginger, garlic, chilli and white parts of the spring onions and fry for two minutes, stirring occasionally.

Add the mushrooms and cook for three to four minutes, stirring occasionally, then add the stock and bring to the boil. Reduce to a medium simmer to cook for two minutes and then add the cooked noodles back to the pan to heat through for one minute before removing from the heat.

While the mushrooms are simmering, fill the original pan with boiling water and lower the eggs into the pan. Simmer over a medium heat for six and a half minutes (for a just-runny yolk), then cool the boiled eggs under cold water, peel and halve.

Remove the soup pan from the heat, drop in the shredded cabbage and the soaked seaweed, then mix together the ‘miso stir-in’ in a small bowl and stir through the soup.

Divide the soup among four bowls, add the egg halves and top with the remaining chopped spring onions and a drizzle of toasted sesame oil. Sprinkle the egg halves with sea salt and black sesame seeds and serve with a lemon wedge if you wish.