Pho

Egg Drop Bone Broth Soup

Egg Drop Bone Broth Soup recipe made with bone broth created by Bone Brewhouse.

One very simple and nutritious way to use our Bone Brewhouse broth is to make an egg drop soup. Here’s our take on this Chinese classic, which turns our Pho bone broth into a complete, well balanced meal. It doesn’t get any better than this! 

Ingredients:

  • Bone Brewhouse Pho bone broth

  • 1-2 mushrooms sliced

  • 1 bok choy/pak choy, leaves separated, washed

  • 2 eggs

  • 1 tablespoon chopped chives or spring onions

  • Handful of fresh coriander/cilantro leaves

Directions:

1. Bring to a boil bone broth and mushrooms
2. Once boiling, reduce to medium heat and add bok choy. Cook over for a minute.
3. Finally, whisk the eggs in a small bowl. Add the chives to the soup and turn the heat down to gentle simmer. Pour the egg mixture slowly and gradually into the pot (over a fork) and stir in. The egg will cook right away. Turn the heat off and add chives and pepper (optional).

Zucchini Noodle Bone Broth Bowl

Zucchini Noodle Bone Broth Bowl recipe made with bone broth created by Bone Brewhouse.

Wok-fried zucchini noodles with spicy Pho bone broth on a lazy afternoon. Happy Sunday everyone! 

Open a container of Bone Brewhouse Pho bone broth, heat in medium pot. Meanwhile, use a spiralizer or vegetable peeler to create zucchini noodles. Set aside. Heat coconut oil in a wok or pan over medium-high heat, place zucchini noodles and garlic and quickly sauté, tossing the noodles in the hot oil, about 1 minute. Remove from heat and transfer noodles to a bowl, add bone broth and top with cooked shrimp, chili peppers and basil leaves. 

Spicy Red Curry & Coconut Noodle Bone Broth Soup

Spicy Red Curry & Coconut Noodle Bone Broth Soup recipe made with bone broth created by Bone Brewhouse.

For those of us in cold places, a Spicy Red Curry and Coconut Noodle Soup with Shrimp to warm up your day! Happy Sunday everyone! 

Here's what you'll need:

  • 8 ounces flat rice noodles (medium width, same as used for Pad Thai)

  • 2 tablespoons extra virgin olive oil or coconut oil

  • 3 tablespoons minced shallots

  • 3 garlic cloves, minced

  • 2 teaspoons minced ginger

  • 2 Thai chili peppers, split in half lengthwise

  • 1 tablespoon red curry paste

  • 1 1/4 cups Bone Brewhouse Pho bone broth

  • 1 tablespoon fish sauce

  • 2 (15 ounces cans) coconut milk

  • The juice of 2 limes

  • 10 large shrimp, peeled and deveined with the tails intact

  • salt and pepper to taste

  • garnish: cilantro leaves, bean sprouts, lemon or lime wedges

Directions:
Fill a large pot with water and bring to a boil. Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside. Pour oil into a large saucepan and place over medium-high heat. Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes. Stir in bone broth and fish sauce and bring to a boil. Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper and stir in lime juice. Once the soup begins to simmer add shrimp and poach for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. You can discard the chili peppers halves if you wish. Adjust seasonings and top with cilantro leaves, bean sprouts and serve with lemon or lime wedges.