Broth for noodle soups. Modified from the Pho broth video below, to suit my use of ingredients. No ingredient quantities are listed, because it doesn’t matter that much – you’ll just create differently-balanced broths. Add what feels right. Parentheses indicate optional ingredients.
Coat the following ingredients in oil and roast for 1hr @ 400F:
- Bones. Traditionally beef, but I use chicken or pork. It’s good if they have meat and gristle on them. Crack or cut them to expose marrow. Great way to use up kitchen scraps.
- Ginger, sliced
- Onions, sliced
- (Mushrooms, quartered)
- (Carrots, quartered)
After roasting, place above ingredients in a stock pot, along with the following:
- Five-spice. A little goes a long way.
- Fish sauce
- (Cardamom Pods)
- (Bay leaf)
- (Whole peppercorns)
Add water to cover all ingredients, add lid to stock pot, bake at 200F for 12-24 hours.
Strain broth and use or can. Refrigerate if not using immediately.