CHINESE MASTER BROTH
-Recipe by Julie Andrews
with Soba noodles, spinach, mushrooms and ding dong hot sauce chicken from @pepperandme_
1/2 bunch fresh coriander with roots
thumb-sized piece of fresh ginger chopper roughly
3 whole star anise
10 cardamom pods, smashed
2 cloves garlic, smashed
1/2 teaspoon ground cloves
3 tablespoons tamari
2 tablespoons honey
4 cups Mitchell’s Bone Broth (6 Scoops)
Thoroughly rinse coriander stalks and roots to remove dirt
Place coriander and ginger in a medium saucepan and smash with a wooden spoon to release flavour.
Add remaining ingredients and bring to a boil, then cover with a lid and simmer gently on lowest bubbling setting for 15 minutes.
For richer flavour, cook the broth for a further 15 minutes
Strain and serve immediately.
BROTH BOWL (serves 4)
1/2 pack soba noodles
6 medium mushrooms
4 handfuls of spinach leaves
Chinese master broth
Chop chicken into bite sized pieces and marinate in @pepperandme_ ding dong sauce. (optional)
Cook in pan until chicken is cooked through.
Cook soba noodles,
Chop and cook mushrooms.
Heat broth .
Serve the soba noodles. Top with the spinach, mushrooms, chicken and pour over the heated broth.