Hawker Bone Broth Recipes: Singapore, Malaysian & Asian Street Food Soups for Gut Health, Umami & Everyday Nutrition

Explore hawker bone broth recipes inspired by Singapore, Malaysia and Asia. Discover pho, ramen, laksa and traditional street food soups rich in collagen, protein, gut-friendly nutrition and functional ingredients.

Across Asia, some of the most beloved comfort foods are built around one simple foundation:

👉 broth.

Long before modern wellness trends, traditional Asian cultures were creating deeply nourishing meals using:

slow-cooked bones
herbs
spices
vegetables
connective tissue
fermented ingredients

Today these dishes are often called:

hawker food
street food
comfort food

but many are also naturally rich in:

collagen
amino acids
minerals
protein
flavour compounds

making them surprisingly aligned with modern functional nutrition.

Many of Asia's most iconic dishes are fundamentally:

bone broth meals.

At Broth & Co, traditional broth-based nutrition remains central to supporting:

gut health
recovery
hydration
resilience
everyday nourishment.

Learn More:

Bone Broth Benefits: The Complete Guide

Bone Broth Recipes: How to make & More

What Is Hawker Food?

Hawker food refers to freshly prepared street food commonly found throughout:

Singapore
Malaysia
Thailand
Vietnam
China
Hong Kong
Indonesia
Taiwan

Many traditional hawker dishes revolve around:

soups
broths
noodles
slow-cooked meats
aromatic herbs

which naturally makes them ideal for:

👉 bone broth-based cooking.

Why Bone Broth Fits Traditional Asian Cuisine So Well

Many traditional Asian recipes rely on:

bones
cartilage
connective tissue
long simmering
collagen extraction

These cooking methods naturally produce broths rich in:

glycine
proline
glutamine
collagen-derived peptides

which are increasingly discussed in relation to:

gut health
recovery
connective tissue
hydration
healthy aging.

This is one reason broth-based meals have remained central to traditional Asian food cultures for generations.

Deep DIve:

The Amino Acids in Bone Broth: What They Are and Why They Matter

Why Traditional Asian Soups Are Functional Foods

Modern nutrition increasingly focuses on:

nutrient density
protein quality
gut health
metabolic resilience

Many traditional Asian soups naturally provide:

protein
minerals
hydration
collagen-rich ingredients
herbs
vegetables

making them examples of what modern nutrition calls:

functional foods.

These foods provide benefits beyond calories alone.

Deep Dive:

The Health Benefits of Spice

Healing Soups & Nourishing Broths: Bone Broth Recipes for Recovery

Asia-Pacific Soup Recipes with Bone Broth

🇸🇬 Singapore Hawker Bone Broth Classics

Singapore Hawker Bone Broth Classics: Bak Kut Teh (Peppery Pork Rib Soup)

Bak Kut Teh, meaning "pork bone tea," is one of Singapore's most beloved hawker dishes. Despite the name, there is no tea in the soup itself—the name refers to the strong Chinese tea traditionally served alongside the meal. The broth is fragrant, peppery and deeply savoury, created by slowly simmering pork ribs with garlic and spices.

Serves

4–6

Prep Time

15 minutes

Cook Time

2–3 hours (or 45 minutes in a pressure cooker)

Ingredients

For the Broth

1 kg pork spare ribs or baby back ribs
2 litres water
500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 2 tablespoons concentrate plus water)
1 whole garlic bulb, cloves separated and lightly crushed
2 tbsp whole black peppercorns
1 cinnamon stick
2 star anise
1 tbsp light soy sauce
1 tbsp fish sauce (optional)
1 tsp sea salt (adjust to taste)

To Serve

Steamed jasmine rice
Blanched bok choy or choy sum
Sliced fresh chilli
Soy sauce for dipping
Fresh coriander (optional)

Method

1. Blanch the Pork Ribs

Bring a pot of water to the boil.

Add ribs and simmer for 5 minutes to remove impurities.

Drain and rinse.

2. Build the Broth

Place the cleaned ribs into a large pot.

Add:

Bone broth
Water
Garlic
Black peppercorns
Star anise
Cinnamon
Soy sauce

Bring to a boil.

Reduce heat and simmer gently for 2–3 hours until the meat becomes tender and the broth develops its signature peppery aroma.

(Pressure cooker: cook for approximately 45 minutes.)

3. Season

Taste and adjust with salt and additional soy sauce if required.

4. Serve

Ladle the soup into bowls with pork ribs and plenty of broth.

Serve alongside:

Steamed rice
Blanched greens
Fresh chilli and soy sauce

Why Bak Kut Teh Is So Comforting

Traditional long-simmered soups have been enjoyed for generations because they provide:

✓ Warming, savoury comfort

✓ Protein and collagen-derived amino acids

✓ A nourishing meal that's easy to digest

✓ Deep flavour developed through slow cooking

Using prepared bone broth or bone broth concentrate provides the same rich foundation while reducing cooking time and making this classic Singapore hawker favourite more accessible for busy households.

Learn More

Amino Acids vs Peptides vs Protein vs Collagen Peptides

Amino Acids The Building Blocks

Variations

Mushroom Bak Kut Teh

Add:

Shiitake mushrooms
Enoki mushrooms
Tofu puffs

Herbal Bak Kut Teh

Include:

Red dates
Goji berries
Angelica root (Dong Quai)

Chicken Bak Kut Teh

Substitute pork ribs with chicken drumsticks for a lighter version.

Singapore Fish Soup

Often built around fish bones and slow-simmered stock.

Naturally rich in:

protein
minerals
umami compounds.

A staple of Singapore hawker centres, fish soup is prized for its light yet deeply savoury broth. Traditionally, the stock is made by simmering fish bones with ginger and aromatics for hours, creating a nourishing soup rich in natural protein, minerals and umami flavour.

This home version uses bone broth to provide extra depth and makes a quick, delicious meal.

Serves

Prep Time: 15 minutes
Cook Time: 45–60 minutes

Ingredients

For the Broth

500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared bone broth)
1 litre water
Fish bones and head from 1 white fish (snapper, barramundi or grouper)
3 slices fresh ginger
3 cloves garlic, crushed
1 small onion, quartered
1 tbsp fish sauce
Sea salt and white pepper to taste

For the Soup

400–500 g fresh white fish fillets, sliced
1 tomato, cut into wedges
100 g Napa cabbage or bok choy
100 g tofu, cubed
1 spring onion, sliced
Fresh coriander leaves

To Serve

Steamed rice
Fresh chilli slices
Light soy sauce

Method

1. Make the Stock

Place the fish bones, ginger, garlic and onion into a pot.

Add:

Bone broth
Water

Bring to a boil, then reduce heat and simmer gently for 45 minutes.

Strain and discard the bones and aromatics.

2. Add Vegetables

Return the clear broth to the pot.

Add:

Tomato wedges
Napa cabbage or bok choy
Tofu

Simmer for 5 minutes.

3. Cook the Fish

Add the sliced fish fillets and cook for 3–4 minutes until just opaque.

Season with:

Fish sauce
White pepper
Sea salt to taste

4. Serve

Ladle into bowls and garnish with:

Spring onion
Fresh coriander
Chilli slices

Serve with steamed rice and soy sauce on the side.

Why Singapore Fish Soup Is So Popular

Traditional fish soup offers:

✓ High-quality protein

✓ Naturally occurring minerals from slow-simmered stock

✓ Rich savoury umami flavour

✓ A light, comforting meal that's easy to digest

✓ Warming nourishment perfect for lunch or dinner

Adding bone broth creates even more depth and allows you to enjoy this classic Singapore hawker favourite without having to simmer fish bones all day.

Variations

Milk Fish Soup (Popular Hawker Style)

Add:

½ cup evaporated milk

This creates the creamy white broth commonly found in Singapore fish soup stalls.

Seafood Fish Soup

Add:

Prawns
Squid
Fish balls

Bitter Melon Fish Soup

Include:

Sliced bitter melon

For a traditional Cantonese-style variation.

Vermicelli Fish Soup

Serve with:

Rice vermicelli noodles
Extra leafy greens

Hainanese Chicken Soup

A simple but deeply nourishing broth made from:

chicken bones
aromatics
slow extraction.

Hainanese Chicken Soup is the heart of Singapore's famous Hainanese Chicken Rice. While the poached chicken often gets the attention, it's the fragrant broth—slowly simmered with chicken bones, ginger and aromatics—that gives this dish its soul.

Simple, comforting and deeply savoury, this traditional soup showcases the beauty of slow extraction and whole-food cooking.

Serves

4–6

Prep Time: 15 minutes
Cook Time: 1½–2 hours

Ingredients

For the Broth

1 whole chicken (1.5–1.8 kg), or 1 kg chicken carcasses and wings
500 ml Broth & Co Chicken Bone Broth Concentrate prepared according to directions (or 1 litre prepared chicken bone broth)
1 litre water
6 slices fresh ginger
4 garlic cloves, lightly crushed
3 spring onions, cut into large pieces
1 tsp sea salt
White pepper to taste

Optional Additions

1 carrot, sliced
2 shiitake mushrooms
Bok choy or choy sum

To Serve

Steamed jasmine rice
Sliced spring onions
Fresh coriander
Chilli sauce
Soy sauce

Method

1. Prepare the Chicken

If using a whole chicken, rinse and trim excess fat.

Place the chicken into a large stockpot.

Add:

Bone broth
Water
Ginger
Garlic
Spring onions

Bring to a gentle boil.

Reduce heat and simmer gently for 1½–2 hours.

Avoid vigorous boiling to keep the broth clear.

2. Remove the Chicken

Carefully lift the chicken from the broth.

Allow to cool slightly.

Remove the meat from the bones and slice into serving portions.

Return the bones to the stock and simmer for another 30 minutes if desired for extra flavour.

Strain the broth.

3. Season

Season with:

Sea salt
White pepper

Add vegetables and simmer for 5 minutes until tender.

4. Serve

Ladle the broth into bowls and garnish with:

Spring onions
Fresh coriander

Serve alongside sliced chicken and steamed rice with chilli and soy sauce.

Why Hainanese Chicken Soup Is So Nourishing

Traditional chicken soups have been enjoyed throughout Asia for generations because they provide:

✓ Protein from chicken and broth

✓ Naturally occurring collagen-derived amino acids

✓ Deep savoury flavour developed through slow cooking

✓ A warming meal that's gentle and comforting

✓ A versatile foundation for rice, noodles and vegetables

Using prepared chicken bone broth or concentrate provides the same rich base while reducing cooking time and adding even more depth to this Singapore hawker classic.

Variations

Traditional Hainanese Chicken Rice Soup

Serve with:

Fragrant rice cooked in chicken broth
Chilli-garlic sauce
Ginger and spring onion sauce
Sliced cucumber

Mushroom Chicken Soup

Add:

Shiitake mushrooms
Enoki mushrooms
Bok choy

Herbal Chicken Soup

Include:

Red dates
Goji berries
Chinese yam

Chicken Vermicelli Soup

Add:

Rice vermicelli noodles
Extra greens
Fresh coriander

Chef's Tip

Authentic Singapore hawker stalls often use the poaching broth from the chicken to cook the rice, creating the signature fragrant rice that accompanies Hainanese chicken. A splash of chicken bone broth concentrate helps amplify the rich flavour while maintaining the simplicity that makes this dish so beloved.

🇲🇾 Malaysian Bone Broth Favourites

Malaysian Laksa

One of Asia's most famous noodle soups.

Combines:

broth
spices
herbs
noodles
protein

into a complete comfort meal.

Malaysian Laksa is one of Southeast Asia's most iconic noodle soups. Rich, aromatic and deeply satisfying, it combines fragrant spices, creamy coconut milk, fresh herbs, noodles and protein into a complete comfort meal.

This version uses bone broth as the foundation, creating an even more flavourful base while staying true to the warming spirit of traditional laksa.

Serves

4–6

Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients

For the Laksa Paste

1 small onion, roughly chopped
3 cloves garlic
2 cm fresh ginger
2 cm galangal (optional)
2 stalks lemongrass, white part only
3 dried red chillies, soaked and deseeded (or 1 tsp chilli flakes)
1 tsp turmeric powder
1 tsp coriander powder
1 tsp shrimp paste (belacan) (optional)
1 tbsp oil

For the Broth

500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared bone broth)
400 ml coconut milk
500 ml water
1 tbsp fish sauce
1 tsp brown sugar
Juice of half a lime

Protein

Choose one or a combination:

300 g chicken breast, sliced
300 g prawns, peeled
200 g firm tofu, cubed
Fish balls or seafood sticks (optional)

Noodles

250 g rice vermicelli noodles
200 g egg noodles (optional)

Toppings

Bean sprouts
Fresh coriander
Thai basil
Mint leaves
Sliced cucumber
Lime wedges
Sliced red chilli
Fried shallots
Soft-boiled eggs, halved

Method

1. Make the Laksa Paste

Blend together:

Onion
Garlic
Ginger
Galangal
Lemongrass
Chillies
Turmeric
Coriander
Shrimp paste

Blend until smooth.

Heat oil in a pot and cook the paste for 5 minutes until fragrant.

2. Build the Broth

Add:

Bone broth
Water
Coconut milk

Bring to a gentle simmer.

Season with:

Fish sauce
Brown sugar
Lime juice

Simmer for 15 minutes to allow the flavours to develop.

3. Cook the Protein

Add chicken and cook for 10 minutes.

If using prawns, add them during the final 3–4 minutes until pink.

Add tofu or fish balls if desired.

4. Prepare the Noodles

Cook rice vermicelli according to package directions.

Divide between serving bowls.

5. Assemble

Ladle the hot laksa broth over the noodles.

Top with:

Chicken or prawns
Bean sprouts
Fresh herbs
Soft-boiled egg
Fried shallots
Fresh chilli
Lime wedges

Serve immediately.

Why Malaysian Laksa Is Such a Complete Meal

Traditional laksa combines several components into one nourishing bowl:

✓ Warming broth and spices

✓ Protein from seafood, chicken or tofu

✓ Carbohydrates from rice noodles

✓ Healthy fats from coconut milk

✓ Fresh herbs and vegetables

✓ Rich savoury and aromatic flavours

Using bone broth adds extra depth and creates a delicious foundation for this beloved Malaysian classic.

Variations

Curry Laksa (Kuala Lumpur Style)

Add:

Extra coconut milk
Prawns
Fish cakes
Tofu puffs

Assam Laksa (Penang Style)

Replace coconut milk with:

Tamarind paste
Mackerel or sardines

Creating a lighter, tangy broth.

Vegetarian Laksa

Use:

Mushroom broth
Tofu
Shiitake mushrooms
Extra vegetables

Seafood Laksa

Add:

Mussels
Squid
Prawns
White fish

Chef's Tip

Laksa tastes even better when finished with plenty of fresh herbs and a squeeze of lime. The combination of creamy coconut, aromatic spices and savoury broth is what makes this dish one of Malaysia's most beloved comfort foods.

Malaysian Herbal Chicken Soup

Built around:

medicinal herbs
slow-cooked stock
collagen-rich ingredients.

Malaysian Herbal Chicken Soup is a traditional comfort dish inspired by Chinese-Malaysian cooking. Slow-cooked with chicken, aromatic herbs and spices, this nourishing soup is prized for its deep flavour and warming qualities. The long simmer extracts flavour from the bones and creates a rich, collagen-containing broth that has been enjoyed for generations.

This home version combines traditional herbs with bone broth for an easy yet authentic meal.

Serves

4–6

Prep Time: 15 minutes
Cook Time: 2 hours

Ingredients

For the Soup

1 whole chicken (1.2–1.5 kg), cut into pieces, or 1 kg chicken thighs and wings
500 ml Broth & Co Chicken Bone Broth Concentrate prepared according to directions (or 1 litre prepared chicken bone broth)
1 litre water
6 slices fresh ginger
6 garlic cloves, lightly crushed
8 dried red dates (jujubes)
1 tbsp goji berries
4–5 dried shiitake mushrooms
1 small cinnamon stick
2 star anise
1 tbsp light soy sauce
Sea salt and white pepper to taste

Optional Traditional Herbs

(Available from Asian grocery stores)

10 g Chinese yam (wai san)
10 g Solomon's seal root
10 g codonopsis root (dang shen)
2 slices angelica root (dong quai)

These herbs are traditionally used in Chinese herbal soups and contribute earthy, aromatic flavours.

Garnish

Spring onions, sliced
Fresh coriander
White pepper

To Serve

Steamed jasmine rice
Bok choy or Asian greens
Fresh chilli and soy sauce

Method

1. Prepare the Chicken

Bring a pot of water to a boil.

Blanch the chicken pieces for 5 minutes to remove impurities.

Drain and rinse.

2. Build the Broth

Place the chicken into a large soup pot.

Add:

Bone broth
Water
Ginger
Garlic
Red dates
Goji berries
Shiitake mushrooms
Cinnamon stick
Star anise
Optional herbal ingredients

Bring to a boil.

Reduce heat and simmer gently for 1½–2 hours.

The chicken should become tender and the broth fragrant and deeply savoury.

3. Season

Add:

Light soy sauce
Sea salt
White pepper

Taste and adjust seasoning.

4. Serve

Ladle the soup into bowls.

Garnish with:

Spring onions
Fresh coriander
Extra white pepper

Serve with steamed rice and blanched greens.

Why Malaysian Herbal Chicken Soup Is So Beloved

Traditional herbal soups combine:

✓ Slow-cooked chicken stock

✓ Aromatic herbs and spices

✓ Protein and collagen-derived amino acids

✓ Mushrooms and vegetables

✓ A warming, comforting broth

✓ A complete, nourishing meal enjoyed throughout Malaysia and Southeast Asia

Using bone broth helps create extra depth while preserving the traditional flavours that make this soup a family favourite.

Variations

Black Silkie Chicken Herbal Soup

Use black silkie chicken for a traditional Chinese-Malaysian variation.

Mushroom Herbal Chicken Soup

Add:

Enoki mushrooms
Oyster mushrooms
Extra shiitake mushrooms

Lotus Root Herbal Soup

Add:

Sliced lotus root
Carrots

For additional sweetness and texture.

Double-Boiled Herbal Chicken Soup

Place all ingredients into a ceramic pot and cook slowly in a water bath for 3–4 hours for exceptional clarity and flavour.

Chef's Tip

Many Malaysian families have their own herbal soup blend, often purchased from traditional Chinese medicine shops. Red dates, goji berries and shiitake mushrooms provide plenty of flavour and create a beautiful introduction to herbal soups without requiring specialised ingredients.

Malaysian Beef Noodle Soup

Rich in:

amino acids
minerals
protein
connective tissue.

Malaysian Beef Noodle Soup is a beloved comfort food found in hawker centres throughout Kuala Lumpur, Penang and Ipoh. Built on a rich, slow-simmered beef broth infused with spices and aromatics, this satisfying bowl combines tender beef, noodles, fresh herbs and vegetables into a complete meal.

Traditionally cooked for hours to develop depth and flavour, this version uses bone broth to create an authentic and deeply savoury base.

Serves

4–6

Prep Time: 20 minutes
Cook Time: 2–3 hours (or 1 hour in a pressure cooker)

Ingredients

For the Beef Broth

1 kg beef brisket or chuck steak, cut into large pieces
500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared beef bone broth)
1.5 litres water
5 slices fresh ginger
5 garlic cloves, crushed
1 onion, quartered
2 star anise
1 cinnamon stick
1 tbsp light soy sauce
1 tbsp fish sauce
1 tsp sea salt
White pepper to taste

Noodles

Choose one:

300 g rice noodles (flat rice noodles or vermicelli)
Egg noodles
Yellow wheat noodles

Vegetables

2 cups bok choy or choy sum
100 g bean sprouts

Garnishes

Spring onions, sliced
Fresh coriander
Fried shallots
Fresh red chilli
Lime wedges

Optional Extras

Beef meatballs
Sliced daikon radish
Braised tendon
Soft-boiled eggs

Method

1. Prepare the Beef

Bring a pot of water to the boil.

Blanch the beef for 5 minutes.

Drain and rinse to remove impurities.

2. Make the Broth

Place the beef into a large pot.

Add:

Bone broth
Water
Ginger
Garlic
Onion
Star anise
Cinnamon
Soy sauce

Bring to a boil.

Reduce heat and simmer gently for 2–3 hours until the beef is tender.

(Pressure cooker: approximately 60 minutes.)

Remove the beef and slice thinly.

Strain the broth.

Season with fish sauce, salt and white pepper.

3. Prepare the Noodles

Cook noodles according to package directions.

Blanch bok choy and bean sprouts briefly.

Divide noodles between serving bowls.

4. Assemble

Top the noodles with:

Sliced beef
Greens
Bean sprouts

Pour over the hot broth.

Finish with:

Spring onions
Coriander
Fried shallots
Fresh chilli
Lime wedges

Serve immediately.

Why Malaysian Beef Noodle Soup Is Such a Complete Meal

Traditional beef noodle soup brings together:

✓ Slow-cooked broth rich in savoury flavour

✓ Tender beef providing high-quality protein

✓ Noodles for energy

✓ Fresh vegetables and herbs

✓ Aromatic spices including star anise and cinnamon

✓ A warming, satisfying meal enjoyed across Malaysia

Using bone broth creates an even richer foundation while preserving the essence of this hawker favourite.

Variations

Hainanese Beef Noodle Soup

Add:

Beef meatballs
Pickled mustard greens
Extra garlic

Ipoh Beef Noodle Soup

Serve with:

Flat rice noodles (hor fun)
Braised beef slices
Beef balls

Spicy Malaysian Beef Noodle Soup

Add:

Sambal chilli paste
Fresh bird's eye chillies

Slow-Cooker Version

Place all broth ingredients into a slow cooker and cook on low for 8 hours.

Chef's Tip

For extra depth, add daikon radish during the final hour of cooking. It absorbs the rich broth and adds a subtle sweetness that complements the warming spices beautifully.

🇻🇳 Vietnamese Bone Broth Traditions

Traditional Pho (Phở Bò)

Perhaps the world's most famous bone broth soup.

Traditionally simmered using:

beef bones
spices
aromatics

for many hours.

The result is a broth rich in:

collagen-derived amino acids
minerals
flavour compounds.

Pho is Vietnam's most iconic noodle soup and one of the world's great comfort foods. Traditionally, the broth is slowly simmered for hours with beef bones, aromatics and warming spices to create a clear, fragrant stock full of savoury depth.

Combining rich broth, rice noodles, fresh herbs and tender beef, Pho is a complete meal that beautifully balances flavour, texture and nourishment.

Serves

4–6

Prep Time: 20 minutes
Cook Time: 3–4 hours (or 1½ hours in a pressure cooker)

Ingredients

For the Broth

1 kg beef marrow bones or beef brisket
500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared beef bone broth)
2 litres water
1 onion, halved
5 cm piece ginger, halved
2 cinnamon sticks
3 star anise
4 cloves
1 tsp coriander seeds
1 tbsp fish sauce
1 tsp sea salt
White pepper to taste

Protein

Choose one or combine:

300 g beef brisket, thinly sliced
200 g eye fillet, sliced paper-thin
Beef meatballs (optional)

Noodles

300 g dried rice noodles (banh pho)

Garnishes

Bean sprouts
Fresh Thai basil
Vietnamese mint
Coriander leaves
Spring onions
Lime wedges
Sliced red chilli

Optional Condiments

Hoisin sauce
Sriracha sauce

Method

1. Char the Aromatics

Place the onion and ginger directly over a gas flame, under the grill or in a hot pan until slightly charred.

This traditional step gives Pho its signature aroma.

2. Build the Broth

Place the bones or brisket into a large stockpot.

Add:

Bone broth
Water
Charred onion
Charred ginger
Cinnamon
Star anise
Cloves
Coriander seeds

Bring to a boil.

Reduce heat and simmer gently for 3–4 hours.

Skim impurities occasionally to keep the broth clear.

Strain and season with fish sauce, salt and white pepper.

3. Prepare the Noodles

Cook rice noodles according to package directions.

Divide between bowls.

4. Assemble

Top noodles with:

Cooked brisket slices
Thin raw beef slices (which will cook in the hot broth)
Spring onions

Ladle boiling broth over the beef.

Finish with:

Bean sprouts
Thai basil
Coriander
Lime wedges
Fresh chilli

Serve immediately.

Why Pho Is Such a Balanced Meal

Traditional Pho combines:

✓ Slow-simmered broth rich in savoury flavour

✓ High-quality protein from beef

✓ Rice noodles for energy

✓ Fresh herbs and vegetables

✓ Aromatic spices including star anise, cinnamon and ginger

✓ A complete and comforting meal enjoyed throughout Vietnam

Using bone broth provides an extra layer of richness while preserving the authentic character that makes Pho so beloved.

Variations

Pho Ga (Chicken Pho)

Replace beef with:

Chicken thighs
Chicken bone broth

Garnish with fresh herbs and lime.

Southern Vietnamese Pho

Serve with:

Plenty of bean sprouts
Thai basil
Hoisin sauce
Sriracha

Northern Hanoi-Style Pho

Keep it simple with:

Beef
Spring onions
Coriander

Allowing the broth to shine.

Vegetarian Pho

Use:

Mushroom broth
Shiitake mushrooms
Tofu
Bok choy

Chef's Tip

Toast the spices—star anise, cinnamon, cloves and coriander seeds—in a dry pan for 1–2 minutes before adding them to the broth. This simple step deepens the aroma and creates the unmistakable fragrance of authentic Vietnamese Pho.

Bun Bo Hue (Spicy Beef Noodle Soup)

A spicier broth-based noodle soup featuring:

slow-cooked stock
herbs
beef.

Bún Bò Huế is one of Vietnam's most beloved noodle soups, originating from the ancient city of Huế in central Vietnam. Unlike Pho, which is delicately aromatic, Bún Bò Huế is bold, spicy and deeply savoury, combining slow-simmered beef broth with lemongrass, chilli, noodles and tender meat.

Traditionally prepared with beef bones and aromatic spices simmered for hours, this hearty soup is a complete comfort meal full of vibrant flavours and fresh herbs.

Serves

4–6

Prep Time: 25 minutes
Cook Time: 3–4 hours (or 1½ hours in a pressure cooker)

Ingredients

For the Broth

1 kg beef shank or beef brisket
500 g pork ribs (optional, traditional)
500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared beef bone broth)
2 litres water
3 stalks lemongrass, bruised and cut into large pieces
1 onion, quartered
5 garlic cloves
3 slices fresh ginger
1 tbsp fish sauce
1 tsp sea salt

For the Chilli Oil

1 tbsp avocado oil
1 tbsp chilli flakes
1 tsp paprika
1 garlic clove, minced

Noodles

400 g thick rice vermicelli noodles (bún)

Protein

Choose any combination:

Sliced beef brisket
Beef shank
Pork ribs
Beef meatballs

Traditional Garnishes

Bean sprouts
Fresh coriander
Thai basil
Vietnamese mint
Spring onions
Lime wedges
Sliced red chilli

Optional Extras

Bok choy
Banana blossom, finely sliced
Shredded cabbage

Method

1. Prepare the Meat

Blanch the beef and pork ribs in boiling water for 5 minutes.

Drain and rinse.

2. Build the Broth

Place the meat into a large stockpot.

Add:

Bone broth
Water
Lemongrass
Onion
Garlic
Ginger

Bring to a boil.

Reduce heat and simmer gently for 3–4 hours until the meat becomes tender.

Remove the meat and slice.

Strain the broth.

Season with fish sauce and salt.

3. Make the Chilli Oil

Heat oil in a small pan.

Add:

Garlic
Chilli flakes
Paprika

Cook gently for 1 minute until fragrant.

Stir a spoonful into the broth and reserve the remainder for serving.

4. Prepare the Noodles

Cook rice vermicelli according to package instructions.

Divide between serving bowls.

5. Assemble

Top the noodles with:

Sliced beef
Pork ribs
Beef meatballs (if using)

Ladle over the hot broth.

Finish with:

Bean sprouts
Thai basil
Coriander
Lime wedges
Fresh chilli

Serve with extra chilli oil on the side.

Why Bún Bò Huế Is Such a Complete Meal

Traditional Bún Bò Huế combines:

✓ Slow-cooked broth rich in savoury flavour

✓ High-quality protein from beef and pork

✓ Rice noodles for energy

✓ Fragrant lemongrass and spices

✓ Fresh herbs and vegetables

✓ Bold, warming flavours that make it one of Vietnam's great comfort foods

Using bone broth adds even more depth while preserving the authentic character of this famous dish.

Variations

Seafood Bún Bò Huế

Add:

Prawns
Fish cakes
Squid

Extra-Spicy Central Vietnamese Style

Increase:

Chilli oil
Fresh bird's eye chillies

Chicken Bún Huế

Replace beef with:

Chicken thighs
Chicken bone broth

Slow Cooker Version

Combine all broth ingredients and cook on low for 8 hours.

Chef's Tip

The signature flavour of Bún Bò Huế comes from lemongrass and chilli oil. Don't skip either—they are what distinguish this dish from Pho and give it its characteristic spicy, citrusy aroma.

🇹🇭 Thai Broth-Based Comfort Foods

Tom Yum Soup

Combines:

broth
lemongrass
galangal
lime
herbs

creating a flavour-rich functional soup.

Tom Yum is one of Thailand's most famous soups and a staple of Thai street food. Known for its perfect balance of spicy, sour, salty and aromatic flavours, Tom Yum combines fragrant herbs, seafood or chicken, vegetables and broth into a vibrant and comforting meal.

Traditionally built on a slowly simmered stock infused with lemongrass, galangal and kaffir lime leaves, this version uses bone broth to create an even richer and more deeply savoury foundation.

Serves

4–6

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

For the Broth

500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared bone broth)
1 litre water
2 stalks lemongrass, bruised and cut into pieces
4 kaffir lime leaves, torn
3 slices fresh galangal (or ginger)
3 garlic cloves, crushed
2–3 Thai bird's eye chillies, lightly crushed
1 tbsp fish sauce
Juice of 2 limes

Protein

Choose one:

300 g prawns, peeled
300 g chicken breast, sliced
White fish pieces
Tofu for a vegetarian option

Vegetables

200 g mushrooms (straw mushrooms, oyster mushrooms or button mushrooms)
1 small tomato, cut into wedges
½ onion, sliced

Garnish

Fresh coriander
Spring onions
Extra chilli slices
Lime wedges

Optional

1 tbsp Thai chilli paste (Nam Prik Pao)
100 ml coconut milk (for Tom Yum Nam Khon, the creamy version)

Method

1. Build the Aromatic Broth

In a large saucepan, combine:

Bone broth
Water
Lemongrass
Kaffir lime leaves
Galangal
Garlic
Chillies

Bring to a gentle boil and simmer for 10–15 minutes to infuse the flavours.

2. Add Vegetables

Add:

Mushrooms
Tomato
Onion

Cook for 5 minutes.

3. Cook the Protein

Add the prawns or chicken and cook until just done:

Prawns: 3–4 minutes
Chicken: 6–8 minutes

Remove from heat.

Stir in:

Fish sauce
Lime juice

If using, add Thai chilli paste and coconut milk.

4. Serve

Ladle into bowls and garnish with:

Fresh coriander
Spring onions
Chilli slices

Serve immediately.

Why Tom Yum Is Such a Complete Meal

Traditional Tom Yum combines:

✓ Aromatic herbs and spices

✓ Protein from seafood, chicken or tofu

✓ Mushrooms and vegetables

✓ A warming broth with bold flavours

✓ Fresh lime and herbs

✓ Sweet, sour, spicy and savoury notes in perfect balance

Using bone broth creates extra depth while preserving the bright, vibrant flavours that make Tom Yum one of Thailand's most iconic dishes.

Variations

Tom Yum Goong (Prawn Tom Yum)

The classic version made with:

King prawns
Mushrooms
Fresh herbs

Tom Yum Gai

Made with:

Chicken breast or thighs
Chicken bone broth

Tom Yum Nam Khon

Add:

Coconut milk
Thai chilli paste

For a richer, creamier broth.

Seafood Tom Yum

Add:

Prawns
Squid
Mussels
White fish

Chef's Tip

For authentic flavour, lightly bruise the lemongrass and kaffir lime leaves before adding them to the pot. This releases their essential oils and gives Tom Yum its signature citrus aroma.

Thai Beef Soup (Tom Saap Neua)

Built around:

broth
spices
vegetables
aromatic herbs.

Thai Beef Soup, often called Tom Saap Neua, is a beloved Thai comfort dish known for its fragrant broth, tender beef and vibrant balance of spicy, sour and savoury flavours. Traditionally prepared by slowly simmering beef bones and meat with aromatics, it is finished with fresh herbs and lime for a soup that is both hearty and refreshing.

This bone broth version delivers deep flavour while remaining simple enough for home cooks.

Serves

4–6

Prep Time: 20 minutes
Cook Time: 2½–3 hours (or 1 hour in a pressure cooker)

Ingredients

For the Broth

1 kg beef shank, brisket or chuck steak
500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared beef bone broth)
1.5 litres water
3 stalks lemongrass, bruised and cut into pieces
4 kaffir lime leaves, torn
5 slices galangal (or ginger)
1 onion, quartered
4 garlic cloves, crushed
1 tbsp fish sauce
1 tsp sea salt

Vegetables

200 g mushrooms
1 tomato, cut into wedges
½ onion, sliced

Garnish

Fresh coriander leaves
Spring onions, sliced
Fresh Thai basil
Lime wedges
Bird's eye chillies, sliced

Optional

Cooked rice
Rice noodles

Method

1. Prepare the Beef

Bring a saucepan of water to the boil.

Blanch the beef for 5 minutes.

Drain and rinse.

2. Build the Broth

Place the beef into a large pot.

Add:

Bone broth
Water
Lemongrass
Kaffir lime leaves
Galangal
Onion
Garlic

Bring to a boil.

Reduce heat and simmer gently for 2½–3 hours until the beef becomes fork tender.

(Pressure cooker: approximately 60 minutes.)

Remove the beef and slice.

Strain the broth.

3. Add Vegetables

Return the broth to the pot.

Add:

Mushrooms
Tomato
Sliced onion

Simmer for 5–10 minutes.

Season with fish sauce and salt.

4. Finish and Serve

Return the sliced beef to the broth.

Ladle into bowls and garnish with:

Coriander
Spring onions
Thai basil
Fresh chilli
Lime wedges

Serve with steamed jasmine rice or rice noodles.

Why Thai Beef Soup Is So Satisfying

Traditional Thai beef soup combines:

✓ Slow-simmered beef broth rich in savoury flavour

✓ Tender beef providing high-quality protein

✓ Aromatic herbs such as lemongrass and kaffir lime

✓ Mushrooms and vegetables

✓ Bright notes from lime and fresh herbs

✓ A warming meal enjoyed throughout Thailand

Using bone broth adds even more depth while preserving the light, fresh character that makes Thai soups unique.

Variations

Thai Beef Noodle Soup (Kuay Teow Neua)

Serve with:

Rice noodles
Bean sprouts
Thai basil
Extra chilli

Spicy Isaan Beef Soup (Tom Saap)

Increase:

Bird's eye chillies
Lime juice

For a hotter, more tangy broth.

Slow Cooker Thai Beef Soup

Place all broth ingredients in a slow cooker and cook on low for 8 hours.

Thai Beef Meatball Soup

Add:

Beef meatballs
Rice vermicelli
Bok choy

Chef's Tip

For the most authentic flavour, add the lime juice and fresh herbs just before serving rather than during cooking. This preserves their brightness and creates the characteristic sweet-sour-spicy balance found in Thai cuisine.

🇯🇵 Japanese Umami Broths

Japanese Ramen

One of the best examples of:

👉 umami-rich bone broth.

Traditional ramen stocks often utilise:

bones
connective tissue
long simmering

to create deep flavour and richness.

apanese Ramen is one of the world's most iconic noodle soups. From Tokyo to Sapporo and Fukuoka, ramen shops spend hours—and sometimes days—developing rich, deeply savoury broths. Combining broth, noodles, protein, vegetables and aromatic toppings, ramen is the ultimate comfort meal.

This home-style version uses bone broth as a flavourful base to create an authentic bowl with far less cooking time.

Serves

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

For the Broth

500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared beef or chicken bone broth)
1 litre water
1 onion, halved
3 garlic cloves, crushed
3 slices fresh ginger
2 dried shiitake mushrooms
1 sheet kombu (optional)
2 tbsp soy sauce
1 tbsp white miso paste (optional)
1 tsp sesame oil

Noodles

300–400 g fresh ramen noodles

Protein

Choose one or combine:

300 g sliced pork belly (chashu)
Chicken breast, sliced
Soft-boiled eggs
Tofu

Vegetables & Toppings

Baby bok choy
Bean sprouts
Spring onions, sliced
Nori sheets
Sweetcorn kernels
Bamboo shoots (menma)
Fresh shiitake mushrooms
Sesame seeds

Method

1. Build the Broth

In a large saucepan combine:

Bone broth
Water
Onion
Garlic
Ginger
Shiitake mushrooms
Kombu

Bring to a boil.

Reduce heat and simmer gently for 30 minutes.

Remove and discard the onion, ginger and kombu.

Season with:

Soy sauce
Miso paste (if using)
Sesame oil

2. Prepare the Protein

Cook your preferred protein:

Pork belly slices
Chicken breast
Tofu

Soft-boil eggs for 6–7 minutes and halve them.

3. Cook the Noodles

Cook ramen noodles according to package instructions.

Drain and divide among bowls.

4. Assemble

Pour the hot broth over the noodles.

Top with:

Protein of choice
Bok choy
Bean sprouts
Soft-boiled eggs
Spring onions
Nori
Corn
Bamboo shoots
Sesame seeds

Serve immediately.

Why Ramen Is Such a Complete Meal

Traditional Japanese ramen combines:

✓ Rich savoury broth

✓ Protein from meat, eggs or tofu

✓ Noodles for energy

✓ Vegetables and sea vegetables

✓ Umami from mushrooms, soy and kombu

✓ A warming and satisfying meal enjoyed throughout Japan

Using bone broth creates extra depth while maintaining the balance and simplicity that make ramen so beloved.

Variations

Shoyu Ramen

Season with:

Soy sauce
Chicken broth

For the classic Tokyo-style ramen.

Miso Ramen

Add:

White or red miso paste
Sweetcorn
Butter

Inspired by Hokkaido-style ramen.

Tonkotsu-Inspired Ramen

Use:

Rich pork or beef bone broth
Chashu pork
Black garlic oil

For a creamy, deeply savoury bowl.

Spicy Ramen

Add:

Chilli oil
Fresh chilli
Kimchi

For extra heat and complexity.

Chef's Tip

For restaurant-quality flavour, marinate your soft-boiled eggs in soy sauce and mirin for several hours before serving. These "ajitsuke tamago" eggs are one of the signature toppings that elevate homemade ramen.

Miso Broth

Combines:

fermented ingredients
broth
gut-friendly flavour compounds.

Japanese Miso Soup is one of the foundations of traditional Japanese cuisine. Simple yet deeply satisfying, it combines savoury broth with fermented miso paste, sea vegetables, tofu and vegetables to create a warming and comforting meal enjoyed throughout the day.

Traditionally built on dashi stock, this version uses bone broth to provide extra depth and richness while preserving the characteristic umami flavours that make miso soup so beloved.

Serves

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

For the Broth

500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared chicken or beef bone broth)
500 ml water
1 sheet kombu (optional)
2 dried shiitake mushrooms
3 tbsp white miso paste (shiro miso)
1 tsp tamari or soy sauce (optional)

Vegetables & Additions

200 g firm tofu, cubed
2 spring onions, sliced
1 cup baby spinach or bok choy
1 tbsp dried wakame seaweed
100 g mushrooms (shiitake, enoki or button mushrooms)

Optional Toppings

Sesame seeds
Fresh ginger, grated
Soft-boiled egg
Soba noodles
Cooked chicken or salmon

Method

1. Build the Broth

In a saucepan combine:

Bone broth
Water
Kombu
Dried shiitake mushrooms

Bring to a gentle simmer for 15 minutes.

Remove the kombu and mushrooms.

Slice the mushrooms and return them to the pot.

2. Add Vegetables

Add:

Mushrooms
Tofu
Wakame seaweed
Spinach or bok choy

Simmer for 3–4 minutes.

3. Add the Miso

Place the miso paste into a small bowl.

Add a ladleful of hot broth and whisk until smooth.

Return the dissolved miso mixture to the saucepan.

Do not boil after adding the miso, as gentle heat helps preserve its delicate flavour.

Add soy sauce if desired.

4. Serve

Ladle into bowls and garnish with:

Spring onions
Sesame seeds
Fresh ginger

Enjoy as a light meal or serve alongside rice, grilled fish or noodles.

Why Japanese Miso Soup Is So Nourishing

Traditional miso soup combines:

✓ Fermented miso paste for rich umami flavour

✓ Protein from tofu and broth

✓ Sea vegetables and mushrooms

✓ Fresh greens

✓ A light, warming broth

✓ Simple ingredients that create a deeply satisfying meal

Using bone broth adds extra savoury depth and makes this classic Japanese soup even more substantial.

Variations

Miso Ramen Broth

Add:

Fresh ramen noodles
Soft-boiled eggs
Bok choy
Chicken or pork slices

Salmon Miso Soup

Add:

Fresh salmon pieces
Enoki mushrooms
Spinach

Mushroom Miso Soup

Use:

Shiitake mushrooms
Enoki mushrooms
Oyster mushrooms

For an extra umami-rich broth.

Soba Noodle Miso Soup

Add:

Buckwheat soba noodles
Tofu
Seaweed

For a complete meal.

Chef's Tip

Always dissolve the miso paste separately and stir it into the soup at the end. Boiling miso can dull its flavour and aroma. White miso provides a mild sweetness, while red miso creates a deeper, richer broth.

Udon Soup

Simple but nourishing broth-focused comfort food.

🇰🇷 Korean Collagen-Rich Soup Culture

Seolleongtang (Ox Bone Soup)

Traditional milky beef bone broth.

Created through extensive simmering of:

bones
connective tissue
marrow.

Although often associated with Japanese ramen because of its rich, milky broth, Seolleongtang is a traditional Korean soup made by slowly simmering beef bones for many hours. The long cooking process creates a creamy, deeply savoury broth that is served simply with sliced beef, noodles or rice, and plenty of spring onions.

This comforting dish is one of Korea's most beloved soups and showcases the beauty of slow-cooked bone broth.

Serves

4–6

Prep Time: 20 minutes
Cook Time: 4–6 hours (or 2 hours in a pressure cooker)

Ingredients

For the Broth

1 kg beef marrow bones or knuckle bones
500 g beef brisket
500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared beef bone broth)
2 litres water
1 onion, halved
5 garlic cloves
3 spring onions

To Serve

2 cups cooked rice or Korean somyeon noodles
Spring onions, finely sliced
Sea salt
Freshly ground black pepper

Optional Garnishes

Kimchi
Sliced radish kimchi (kkakdugi)
Sesame seeds
Chilli flakes

Method

1. Prepare the Bones

Place the bones into a large pot and cover with water.

Bring to a boil for 10 minutes.

Drain and rinse the bones thoroughly to remove impurities.

Clean the pot.

2. Build the Broth

Return the bones to the pot.

Add:

Bone broth
Water
Onion
Garlic
Spring onions

Bring to a boil.

Reduce heat and simmer gently for 4–6 hours.

After about 2 hours, remove the brisket when tender and slice thinly.

Continue simmering the bones until the broth becomes rich and slightly milky.

(Pressure cooker: approximately 2 hours.)

Strain the broth.

3. Prepare the Noodles or Rice

Cook somyeon noodles according to package instructions or prepare steamed rice.

Divide between serving bowls.

4. Assemble

Top with sliced brisket.

Pour over the hot broth.

Garnish generously with:

Spring onions
Black pepper
Sea salt to taste

Serve with kimchi on the side.

Why Seolleongtang Is Such a Comforting Meal

Traditional Seolleongtang combines:

✓ Slow-simmered beef broth rich in savoury flavour

✓ Tender beef providing high-quality protein

✓ Rice or noodles for energy

✓ Simple seasonings that allow the broth to shine

✓ A warming, satisfying meal enjoyed throughout Korea

Using bone broth helps deepen the flavour while reducing cooking time.

Variations

Traditional Seoul-Style Seolleongtang

Serve with:

Steamed rice
Spring onions
Kimchi
Salt and pepper added at the table

Oxtail Soup (Kkori Gomtang)

Replace marrow bones with:

Oxtail

For an even richer broth.

Spicy Seolleongtang

Add:

Gochugaru (Korean chilli flakes)
Garlic
Extra spring onions

Noodle Seolleongtang

Serve with:

Korean somyeon noodles
Thinly sliced brisket
Sesame seeds

Chef's Tip

Authentic Seolleongtang is intentionally lightly seasoned. In Korea, the broth is often served plain, allowing each person to add salt, pepper and spring onions according to their own taste.

Galbitang

Beef short rib soup naturally rich in:

collagen
minerals
protein.

Yukgaejang (Spicy Beef Soup)

Spicy beef broth packed with flavour and nutrients.

Yukgaejang is one of Korea's most beloved comfort foods—a hearty, spicy soup traditionally made by simmering beef and aromatics before adding vegetables and Korean seasonings. Rich, warming and deeply satisfying, Yukgaejang combines protein, vegetables and broth into a complete meal that's especially popular during colder months.

This bone broth version delivers authentic flavour with a deeply savoury foundation.

Serves

4–6

Prep Time: 20 minutes
Cook Time: 1½–2 hours

Ingredients

For the Broth

500 g beef brisket or chuck steak
500 ml Broth & Co Original Bone Broth Concentrate prepared according to directions (or 1 litre prepared beef bone broth)
1.5 litres water
1 onion, quartered
5 garlic cloves, crushed
3 spring onions, cut into large pieces
1 tbsp soy sauce
1 tsp sea salt

Vegetables

150 g fernbrake (gosari), soaked and cooked (optional but traditional)
150 g bean sprouts
100 g shiitake mushrooms, sliced
2 spring onions, sliced
1 cup spinach

Seasoning Paste

2 tbsp gochugaru (Korean chilli flakes)
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp minced garlic
½ tsp black pepper

Optional

Glass noodles (dangmyeon)
Steamed rice
Egg ribbons

Method

1. Cook the Beef

Place the beef into a large pot.

Add:

Bone broth
Water
Onion
Garlic
Large spring onion pieces

Bring to a boil.

Reduce heat and simmer for 1½–2 hours until the beef is tender.

Remove the beef and shred into thin strands.

Strain the broth.

2. Season the Beef

In a bowl combine:

Shredded beef
Gochugaru
Sesame oil
Soy sauce
Garlic
Black pepper

Mix well.

3. Build the Soup

Return the broth to the pot.

Add:

Seasoned beef
Fernbrake
Mushrooms
Bean sprouts
Spinach

Simmer for 15–20 minutes.

Adjust seasoning with soy sauce and salt.

4. Serve

Ladle into bowls and garnish with:

Sliced spring onions
Egg ribbons (optional)

Serve with steamed rice or glass noodles.

Why Yukgaejang Is Such a Complete Meal

Traditional Yukgaejang combines:

✓ Slow-simmered beef broth rich in savoury flavour

✓ Tender beef providing high-quality protein

✓ Mushrooms and leafy greens

✓ Korean spices and aromatics

✓ A warming, spicy broth

✓ Rice or noodles for energy

Using bone broth creates extra richness while maintaining the bold flavours that make Yukgaejang one of Korea's most iconic soups.

Variations

Chicken Yukgaejang (Dakgaejang)

Replace beef with:

Chicken thighs
Chicken bone broth

Extra-Spicy Yukgaejang

Increase:

Gochugaru
Fresh chilli

Glass Noodle Yukgaejang

Add:

Sweet potato glass noodles (dangmyeon)

For a heartier meal.

Mushroom Yukgaejang

Add:

Oyster mushrooms
Enoki mushrooms
Shiitake mushrooms

For additional umami.

Chef's Tip

The signature red colour and flavour of Yukgaejang come from gochugaru and sesame oil, which are mixed with the shredded beef before being added back into the soup. This step creates the rich, spicy broth that distinguishes Yukgaejang from other Korean soups.