This week I shared my favorite bone broth recipe with Kristin McGee. I have been using my pressure cooker to make bone broth for the past year and it’s amazing. I’m able to make broth in a fraction of the time – we’re talking 2.5 hours compared to 24 hours. I don’t love leaving the slow cooker on for 24 hours and, honestly, I don’t love the smell. You can get my recipe and summary of the health benefits of bone broth here.

bone broth

Three ways to use bone broth

Drink it – this is my favorite way to use bone broth. I love drinking a mug daily in the winter (and, let’s be honest, year-round). I warm the broth and add Himalayan salt and 21 Seasoning Salute from Trader Joe’s. It’s so warming to my body and comforting to my soul. It’s also a great way to sneak in extra protein! There is a bone broth take-out window in NYC that has a hot chocolate bone broth. Gross? Amazing? I’m not sure but I’ll be in NY in a few weeks (for Robyn Youkilis’s book party) and I will most definitely be trying it!

Soup it – bone broth is my secret ingredient in all of my soups. It adds a richer depth of flavor and protein to a vegetable soup. My easy paleo chicken soup goes from great to out of this world good when you use homemade bone broth. I also love making miso soup with bone broth.

Bone Broth Miso Soup

Ingredients:

  • 2 cups, homemade bone broth
  • 1 inch ginger root
  • 2-3 peeled garlic cloves
  • Handful of dark leafy greens, chopped
  • 1 organic, pasture-raised egg (optional)
  • 1 tablespoon, chickpea miso paste
  • Himalayan salt, pepper, and red pepper flakes, sesame seed oil to taste

Directions:

  1. Warm bone broth with ginger and garlic on stovetop for 10 minutes and remove garlic and ginger pieces
  2. Take 1/4 cup of the warm broth and mix it in a separate bowl with the miso paste (miso has live probiotics so you want to gently warm it to keep the benefits of the probiotics)
  3. If using the egg, scramble in a separate bowl and drizzle into the hot broth, swirling it around with a fork until cooked
  4. Add in greens to wilt and remove from heat
  5. Add in dissolved miso paste and serve
  6. Season with Himalayan salt (the miso is very salty so taste it first), pepper, red pepper, and drizzle with oil

Flavor with it – You can use bone broth as the base for sauces that calls for water or wine. You can also cook grains and legumes in bone broth for a flavor and nutrient boost.

What are you favorite ways to use bone broth?