Chinese Master Broth

Chinese Master Broth


with Soba noodles, spinach, mushrooms and ding dong hot sauce chicken from @pepperandme_
Recipe by Julie Andrews

BROTH Recipe

You will need

1/2 bunch fresh coriander with roots

Thumb-sized piece of fresh ginger chopper roughly

3 whole star anise

10 cardamom pods, smashed

2 cloves garlic, smashed

1/2 teaspoon ground cloves

3 tablespoons tamari

2 tablespoons honey

4 cups Mitchell’s Bone Broth (6 Scoops)  


  1. Thoroughly rinse coriander stalks and roots to remove dirt
  2. Place coriander and ginger in a medium saucepan and smash with a wooden spoon to release flavour
  3. Add remaining ingredients and bring to a boil, then cover with a lid and simmer gently on lowest bubbling setting for 15 minutes
  4. For richer flavour, cook the broth for a further 15 minutes
  5. Strain and serve immediately.

BROTH BOWL (serves 4)

You will need

1/2 pack soba noodles

6 medium mushrooms

4 handfuls of spinach leaves

Chinese master broth


  1. Chop chicken into bite sized pieces and marinate in @pepperandme_ ding dong sauce. (optional)
  2. Cook in pan until chicken is cooked through.
  3. Cook soba noodles,
  4. Chop and cook mushrooms.
  5. Heat broth .
  6. Serve the soba noodles. Top with the spinach, mushrooms, chicken and pour over the heated broth. Enjoy