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A rich bowl of Asian bone broth soup with noodles, tender beef, carrots, mushrooms, and fresh green onions.

Heartwarming Asian Bone Broth Soup

This nourishing Asian bone broth soup combines collagen-rich beef bone broth with aromatic spices, roasted vegetables, and noodles for a deeply comforting and customizable meal.
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Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 30 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Asian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg beef bones (marrow and/or knuckles)
  • 1 large carrot, chopped (for broth)
  • 1 yellow onion, quartered (for broth)
  • 2 star anise
  • 1 cinnamon stick
  • 10 whole black peppercorns
  • 1 garlic clove, minced
  • 15 g fresh ginger, grated
  • 2 tbsp chili oil
  • 2 tbsp soy sauce
  • 2 tbsp Shaoxing wine
  • 1 tsp sesame oil
  • to taste fish sauce
  • 300 g pho noodles or Asian noodles
  • 200 g fresh shiitake mushrooms, sliced
  • 3 medium carrots, thinly sliced
  • to taste fresh spinach
  • to taste green onions, sliced (for garnish)
  • enough to cover water (for simmering broth)

Equipment

  • large stockpot or Dutch oven at least 8-quart capacity
  • fine-mesh sieve or cheesecloth for straining broth
  • Cutting Board
  • Sharp knife
  • Serving bowls
  • Small pot for cooking noodles

Method
 

  1. Heat oil in a large pot. Sear bones until browned on all sides. Remove and set aside.
  2. Add carrot, onion, garlic, ginger, star anise, cinnamon, and peppercorns to pot. Sauté until fragrant.
  3. Return bones to pot. Add chili oil, soy sauce, Shaoxing wine, and sesame oil. Stir gently.
  4. Cover with water. Bring to simmer, then lower heat. Simmer gently for 24–72 hours.
  5. Strain broth through fine-mesh sieve or cheesecloth. Discard solids.
  6. Toss sliced mushrooms and carrots with oil and salt. Roast at 180°C (350°F) for 15 mins or sauté until tender.
  7. Soak pho noodles in cold water for 60 mins. Then boil for 1 minute and drain.
  8. Warm serving bowls. Place noodles and roasted veggies into each bowl.
  9. Ladle hot broth over contents. Garnish with spinach and green onions. Add chili oil or fish sauce to taste.

Notes

Use marrow and knuckle bones for the richest broth. Swap pho noodles with rice vermicelli, ramen, or even egg noodles. Add chicken, tofu, or soft-boiled egg for protein. Spinach can be replaced with bok choy or snow peas.