Bone broth is so healthy and healing for the body. It aids in recovery from injury and illness, improves digestion and helps us age gracefully. You can check on all the benefits on a previous blog post . . . Recover Faster with Bone Broth .
I know it’s good for me, but when it was recommended that I drink some every day that got pretty boring. In my pursuit to get more bone broth into my families diet, I came up with a long list of recipes that incorporate different flavors that we enjoy. This recipe contains all our favorite Asian take out flavors and with the zucchini noodles it is similar to Pho.
A rotisserie chicken and precut zucchini noodles make this a quick weeknight meal. Or take the extra time to make your own bone broth with this added flavors for the most economic version. Either way, this Asian Bone Broth is a warm treat for your body on a winter night.
2 tbs Sesame Oil
2 cloves Garlic, minced
3 Green Onions, chopped
1 tbs Fresh Ginger, grated
1 cup Mushrooms, sliced
4 cups Chicken Bone Broth
1 cup Bok Choy, chopped
2 tbs Coconut Aminos
1 tsp Sea Salt
1/2 tsp Black Pepper
2 Zucchini, spiralized
2 cups Chicken, cooked and shredded
1/2 cup Fresh Cilantro, chopped
1 cup Mung Bean Sprouts
In a large pot, heat oil over medium high heat. Add the garlic, scallions, ginger and mushrooms. Cook for 5 minutes.
Add the broth, bok choy, coconut aminos, salt, and pepper and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add the zoodles and chicken and cook for 2 additional minutes.
Serve warm topped with cilantro and bean sprouts.