Bone broth: how to customise, serve and enjoy

1. NOURISHING NOODLE SOUP 

For a satisfying dish, add a handful of noodles (try to find noodles made from buckwheat or brown rice for more slow-release carbohydrates) and a jammy soft-boiled egg to your favourite bone broth. Gaven often makes this on a Monday routine with Sunday roast leftovers, adding shredded roast chicken for extra protein and shredded leafy greens for fibre.  
 
Many of the broths in our range are ideal for noodle soups. Our brand-new 10 Hour Beef Bone Broth offers deep, rich flavours that make a great base for noodles and toppings. Our new Hot & Sour Vegetable Broth, made with mineral-rich vegetables like edamame, mushrooms, miso, ginger and lemongrass, is delicious with added noodles plus fresh lime and chilli. 
 
Similarly, the spicy, fragrant flavours of our much-loved Thai Chicken Bone Broth with Chilli & Lemongrass is a good match for rice or soba noodles.  
 
Rhaya says: “Collagen-rich broths offer easily absorbed liquid protein that lines and soothes the digestive system. Adding carbohydrates in the form of noodles are really satisfying and healthy way to consume them in winter.” 

2. HOT POT AT HOME 

A little culinary theatre is ideal for bringing the family together and our broths provide the perfect base for creative suppers that will get everyone involved.  
Transform a simple beef or chicken bone broth into a Chinese-inspired hot pot simply by adding a tablespoon or two of a flavour-packed paste such miso, or spicy red or yellow curry paste with a dash of coconut milk, and bring up to a simmer. 
 
Then all that is required is some chopping to create a platter of meats, fish and vegetables. Make the selection as plant-based or protein-rich as you want; well-marbled beef, sustainable seafood, tofu, mushrooms, peppers and leafy vegetables all work well. The secret is to cut everything as small and thin as possible so it cooks quickly in the broth. If you have a portable burner or fondue pot, use this to serve the gently simmering, flavourful broth in the middle of the table, inviting people to skewer items from the platter onto a fork and submerge it into the broth to cook. You can mix fresh chilli, garlic and soy sauce to make a moreish dipping sauce, if you like. 
 
Rhaya says: “Fun, fast, nutritious and a great way to get healthy food into children, who love the chance to take control and cook their own food.” 

3. EASY EGG DROP SOUP 

Add extra protein to your bone broth with a warm and comforting egg drop soup. This humble dish only requires one pan, two ingredients and can be made in moments. Simply tip your preferred bone broth into a small saucepan to heat through. Break an egg into a small bowl, whisk with a fork and stir the hot broth to create a whirlpool in the middle. Pour the beaten egg into the centre of the whirlpool slowly, from a height. The egg will cook through almost instantly. Top with chives or spring onions, or enjoy on its own.  
 
Rhaya says: “This is what I call an amazing ‘brain-dead’ meal – something you can make when you have no energy left to think. Eggs are an efficient, complete protein and this idea enables you to enjoy them fast. A quick-win way to get protein into little ones – I love it as an afternoon snack or evening meal with toast on the side.” 

4. MAKE IT GREEN 

Instead of a chilled juice or smoothie which does not always feel right on a cold January day, you could nourish yourself with a steaming hot, bright green chicken broth.  Simply use a blender to create a high-protein, fibre-rich, vegetable-packed chicken broth that is warming, satisfying and low fat. Add garlic and salt to make the flavours sing, if you like. 

Rhaya says: “The seasonal vegetables can be raw, because they get chopped up so small they don’t need long to cook through in the heat of the broth; think of it as a twist on pesto. Spirulina powder is good here, a potent source of nutrients."

5. SAVOURY PORRIDGE 

Porridge traces back to the earliest days of human cooking and remains a much-loved breakfast staple across the globe. Savoury porridge may sound unusual, but in Scotland it was always made this way, with water and a little salt. So this recipe suggestion is a return to porridge’s traditional roots and can be enjoyed throughout the day as a satisfying breakfast, lunch or supper.  
You could use oats, or any grain such as rice, quinoa or pearl barley. Simply rinse in water to remove any dust or grit, before adding to chicken bone broth and cooking until tender; you may need to top up with a little boiling water to get a lovely soft, porridge-like or thin soup consistency, as you prefer. Season to taste and go all out with savoury toppings: try sautéed mushrooms, shredded raw ginger, chopped spring onion and a drizzle of chilli oil.

Rhaya says: “Rice congee, made by cooking rice until soft and pulpy in chicken or pork bone broth, is very soothing if you are suffering from cold symptoms.” 

6. SIMPLE SEAFOOD CHOWDER

Creamy, rich and warming, a hearty seafood chowder could be the ultimate in comfort food. 
Often people are not as adventurous with seafood as they might be with something like vegetables or chicken, but preparing this meal is simple with our Spicy Coconut & Corn Chowder with Split Peas. All you have to do is chop a few fillets of omega-rich salmon, haddock or smoked haddock, or a mix of the three, stir in and allow to cook through. 
Push the boat out by making a topping of homemade croutons by pan-frying torn pieces of sourdough in olive oil and crushed garlic – a great zero waste way to use up stale bread.  
Rhaya says: “This idea makes it so easy to smash your nutritional goals and end up with a deeply nutritious, beneficial meal in minutes. The sourdough croutons give added ferments, and garlic contains potent antioxidants which are good for your gut.” 

7. FUNKY FERMENTS 

Ferments such as miso and kimchi add a fabulous nutritional boost. 
 
Mix up your daily bone broth by adding a spoonful of miso paste along with chopped spring onion, dried seaweed flakes and chunks of tofu. 
 
Adding a generous spoonful of kimchi provides delicious crunch and gut-friendly probiotics. 
 
Rhaya says: “Seaweed used to be consumed widely as part of our diets in the UK and this tradition has sadly fallen away. I encourage you to try adding seaweed to meals in some form, such as sprinkling it onto soups or salads, or trying wakame – it’s a rich source of minerals including iodine.”