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Top-down view of a hearty noodle soup featuring shredded beef, vibrant vegetables, and rich beef bone broth soup.

Nourishing Beef Bone Broth Soup

This authentic Asian-inspired beef bone broth soup is a deeply nourishing, umami-packed dish made from slow-simmered beef bones, aromatic spices, tender vegetables, and noodles. A warming, restorative meal perfect for chilly days.
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Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 30 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Asian, Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg beef marrow or knuckle bones
  • 1 large carrot, chopped
  • 1 yellow onion, chopped
  • 2 star anise
  • 1 cinnamon stick
  • 10 whole black peppercorns
  • 1 garlic clove, minced
  • 15 g fresh ginger, grated
  • enough to cover cold water
  • 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 rice noodles)
  • 200 g shiitake mushrooms, sliced
  • 3 carrots, sliced
  • to taste fresh spinach
  • to taste green onions, sliced
  • optional fresh chili and cilantro for garnish

Equipment

  • large stock pot or Dutch oven For simmering bones
  • Fine mesh sieve For straining broth
  • Cutting Board
  • Sharp knife
  • roasting pan or wok
  • Serving bowls

Method
 

  1. Rinse beef bones under cold water and pat dry.
  2. In a large pot, sear bones over high heat with oil until browned (5–7 mins).
  3. Add carrot, onion, garlic, ginger, star anise, cinnamon, and peppercorns. Sauté briefly.
  4. Add enough cold water to cover everything by 1 inch.
  5. Bring to a gentle simmer. Skim foam and impurities regularly for first hours.
  6. Reduce heat and simmer uncovered on low for 24–72 hours. Top up water as needed.
  7. Strain broth through a fine mesh sieve. Discard solids.
  8. Roast carrots and mushrooms at 180°C (350°F) for 15 mins, or sauté until tender.
  9. Soak pho noodles in cold water for 60 mins. Boil for 1 min before serving.
  10. Season broth with chili oil, soy sauce, Shaoxing wine, sesame oil, and fish sauce. Reheat.
  11. Arrange noodles and roasted vegetables in serving bowls.
  12. Ladle hot broth over. Add spinach and green onions. Garnish with chili or cilantro if desired.

Notes

Swap in ramen, udon, or zucchini noodles as needed. Add bok choy, daikon, or Napa cabbage for extra vegetables. Use tamari for a gluten-free option. Tofu or chicken also work great as protein swaps.