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.
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
- 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
- Warm bone broth with ginger and garlic on stovetop for 10 minutes and remove garlic and ginger pieces
- 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)
- If using the egg, scramble in a separate bowl and drizzle into the hot broth, swirling it around with a fork until cooked
- Add in greens to wilt and remove from heat
- Add in dissolved miso paste and serve
- 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?