What do I do with my homemade bone broth? I make this simple bone broth udon soup. Just add some scallions, ginger, and udon noodles…plus any toppings you’d like: seaweed, soy sauce, chili oil, furikake, mushrooms, etc.
Bone Broth Udon Soup
What do I do with my homemade bone broth? I make this simple bone broth udon soup. Just add some scallions, ginger, and udon noodles...plus any toppings you'd like: seaweed, soy sauce, chili oil, furikake, mushrooms, etc.
- 4-6 chicken backbones, chunks of beef bones, or leftover poultry carcus
- 1 bulb fennel quartered
- 1 onion quartered
- 1 bay leaf
- 1 tbsp black peppercorns
- 3 inches fresh ginger sliced
- 1 head garlic cut in half
- 1 jalapeño
- ~6 oz. frozen udon noodles per person
- 1 tsp grated fresh ginger
- 1 scallion thinly sliced
- salt & pepper
Bone Broth (make in advance)
- Add all your ingredients to a stock pot. Cover with water.
- Bring to boil. Reduce to a light simmer. Cover. Cook 24-48 hours on lowest setting.
- Season with soy sauce to taste before serving!
- Heat your bone broth.
- Cook your udon noodles per the directions on the package.
- Pour 3 ladles of bone broth into a bowl with your udon noodles. Top with the scallion & ginger.
Can add any veggies (parsnips, celery, and turnips usually end up in my bone broth) and woody herbs you like...rosemary and thyme are a favorite. Other optional toppings: seaweed, furikake, soy sauce, chili oil, soft boiled egg.
Calories: 52kcal | Carbohydrates: 12g | Protein: 1g | Sodium: 34mg | Potassium: 365mg | Fiber: 3g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 16.3mg | Calcium: 59mg | Iron: 0.8mg