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.
4-6chicken backboneschunks of beef bones, or leftover chicken/turkey whole cooked chicken bones
1bulbfennelquartered
1onionquartered
1bay leaf
1tablespoonblack peppercorns
3inchesfresh gingersliced
1headgarliccut in half
1jalapeño
water
Soup
~6oz.frozen udon noodlesper person
1teaspoongrated fresh ginger
1scallionthinly sliced
salt & pepper
Instructions
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!
Udon
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.
Notes
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.