Bone Broth With Seaweed And Noodles
Serves: 4
  • 4 portions of noodles
  • 6 cups of bone broth base
  • 7 oz of sliced leftover chicken (optional)
  • 1 thumb sized piece of ginger (peeled and grated)
  • A handful of dried seaweed (I use a mix)
  • 1 tbsp of tamari or coconut aminos
  • 2 tsp of fish sauce
  • 1 tsp soybean paste
  • 1 handful of fresh coriander chopped
  • 1 handful of finely sliced scallions/spring onions
  1. After the bones have been picked from your roast chicken and any leftover chicken saved, put everything - skin, bones and juices - in a pot then add water and cover.
  2. Add an onion, cut in half with skin on and bring to a gentle simmer.
  3. The longer and more gently you can simmer the bones, the better. It takes some time before the bones break down and allow the really good stuff out (I put mine in the slow cooker overnight).
  4. Strain the liquid into another pot to reveal the base of a lovely clear bone broth.
  5. Cook the noodles and set aside.
  6. Put the clear broth on the heat, do not boil (this would mix in the fats and it will become cloudy) and add the seaweed, soy sauce, fish sauce, soybean paste and ginger.
  7. Check for seasoning, it may need a splash of soy sauce or a little bit more ginger suit your taste.
  8. When it comes to a simmer, remove from the heat and add the coriander and scallions.
  9. Divide the noodles between 4 bowls, pour over the broth and top with sliced chicken.
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