Recipe by Lyttleton Kitchen

As autumn sets in and the evenings become chillier, we turn to cosy meals that utilise all the amazing benefits of bone broth. You’ve most likely heard of how bone broth is rich in minerals, collagen and amino acids - improving gut health and digestion, reducing inflammation, and supporting the immune system; but it can be hard to know just how to use it. Here is a few of our favourite ways and a recipe for a tasty mid week dinner:

1. In your favourite mug.

The easiest no fuss way is to enjoy a cup in place of a cuppa! Simply add a good sprinkle of salt (bone broths are usually fairly light on with salt) and a couple of delicious extras, try:

Freshly grated ginger and toasted sesame seeds
Thyme and a good squeeze of lemon
Coconut milk, lime and fresh coriander

For a quick soupy lunch or snack try:

Blending a cup of warm bone broth with a cup of chopped chard or kale, add lemon, salt and pepper
Make a simple egg drop soup by bringing your bone broth to a strong simmer, while you crack and beat an egg into a small bowl. Whisk your broth into a whirlpool and slowly pour the egg into it. Leave it to spin until fully cooked through and then add a generous dash of coconut aminos and the greens of a spring onion.

2. Cook your grains in it.

Cooking using the absorption method (in your rice cooker or on the stove) is a brilliant way to enjoy bone broth without having it in soups, sauces or braises. The grains will soak up all of the goodness and flavour, enhancing your rice, quinoa, couscous, and freekeh.

3. Use it on your veg.

Even a few tablespoons of bone broth is a great addition to any meal! Try adding it to your pan as you saute your favourite greens, or toss your roasted veg in it about 10 mins before they’ve finished cooking.

Japanese Noodle Soup (serves 2 )

Ingredients:

1 litre of liquid - this can be chicken or pork bone broth, or a combination of bone broth and water
4 dried mushrooms, soaked in boiling water for 20 mins, drained and then sliced
2 tablespoons of miso
2 teaspoons bonito flakes
1 tablespoon of sake
1 tablespoon of mirin
1 tablespoon of soy sauce
1 teaspoon of sesame oil
3 spring onions, sliced and separated into whites and greens
1 small finger of fresh ginger grated (approx 5cm)
2 eggs
1 tablespoon of sesame seeds
Nori or dulse flakes
1 cob of corn, boiled and then kernels cut off (can substitute with 1/2 a can of corn)
Udon, ramen or soba noodles

Method:

In a small pot, toast your sesame seeds without oil on a medium heat. Once golden, remove seeds, fill same pot with water and bring to the boil.

Once boiling, gently place both of your eggs into the water and cook for 5 minutes and 50 seconds on a gentle simmer.

Drain eggs, run under cold water, peel and place to the side.

Heat another small pot (or wash and reuse!) on medium-high heat and add sesame oil. Add the whites of your spring onions and fry quickly in the oil without stirring to achieve a nice caramelised colour on one side.

Add your liquids, rehydrated mushrooms, miso, bonito, sake, mirin, soy and ginger and bring to a strong simmer. Add your noodles of choice and cook as per packet instructions.

To serve, top with the peeled egg cut in half, corn, spring onion greens, nori sprinkles and toasted sesame seeds.

Some chilli oil, shredded chicken or roast pork also makes a delicious addition.

Notes:

Miso varies in colour, indicating how long it has been fermented, therefore how funky it tastes. The white miso is a lighter flavour profile while red is more robust and complex. We have used red in this recipe but either will work.
Bonito flakes, sake, mirin and nori flakes can all be bought at your local Asian Grocer. We love The Laughing Elephant at Wentworth Falls.

Dietary:

Gluten Free - use rice noodles and GF soy sauce or tamari
Vegetarian - use water and omit the bonito flakes. An an extra sprinkle of nori to your broth with the mirin
Vegan - use water and omit the bonito flakes and egg. An an extra sprinkle of nori to your broth with the mirin and top with some asian greens

RECIPE: Japanese Noodle Soup

Japanese Noodle Soup (serves 2 )