Making your own bone broth from scratch is super easy to do. The results are nourishing and hearty and a great base for all sorts of dishes.
Wondering what to do with some leftover bones from a gammon joint and the chance to sample a new I Sea Bacon seaweed product turned out to be an excellent opportunity to create my own broth.
There’s not much to do with this recipe, except wait several hours and enjoy the rich aroma wafting from your kitchen.
Obviously, there are as many variations to bone broth as there are people making it. I’m sure all sorts of other veggies, seasonings etc could be incorporated to come up with your own signature broth. I’ll keep tweaking my recipe, but as it is below is already pretty yummy. I hope you agree.
BONE BROTH WITH MISO AND SEAWEED Yum
- 250-600g of pork bones;
- 2l of water;
- 2 heaping tablespoons of miso;
- 10-20g dried seaweed or sheets of nori (I used 100% wild I Sea Bacon seaweed from Brittany);
- 1 tablespoon of cayenne;
- 4 tablespoons of soy sauce;
- 4 crushed garlic cloves;
- 2 diced shallots;
- 1-2 tablespoons of grated ginger;
- 1 carrot cut in half.
- Add all the ingredients to a pot and bring boil making sure the miso gets broken down and evenly distributed throughout the liquid;
- Allow to simmer for at least 15 hours;
- Check the broth from time to time and skim off any film at the top;
- Sieve through cheesecloth and strainer before serving.
I’ve had this broth on its own, with ramen, as the base for egg drop soup, and as the base for what turned out to be a surprisingly delicious French onion soup.
Consider adding some fresh herbs such as coriander or parsley and sesame seeds when serving.
Read more tikichris recipes.