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Bone Broth

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Ingredients
  

  • 1 tbsp olive oil
  • 1 onion sliced
  • 2 cloves garlic minced
  • Splash of balsamic vinegar
  • 500 ml bone broth preferably organic chicken
  • 1 tbsp miso paste
  • Shiitake mushrooms sliced

Vegetables mix and match:

  • Red and yellow capsicum sliced
  • Carrot shaved or thinly sliced
  • Broccoli cut into small florets
  • Spinach
  • Bok choy
  • Zucchini shaved

To serve:

  • Fresh lime or lemon wedges

Instructions
 

  • Heat olive oil in a deep pan over medium heat.
  • Add onion and garlic, sauté until softened and fragrant.
  • Splash in balsamic vinegar and stir regularly to caramelise.
  • Pour in the bone broth and reduce heat to low.
  • Stir in miso paste until dissolved.
  • Add shiitake mushrooms and cook until softened.
  • Add vegetables, starting with the firmer ones (capsicum, carrot, broccoli), then softer greens (spinach, bok choy, zucchini).
  • Simmer gently until vegetables are cooked to your liking.

Notes

Use whatever veggies you have—this recipe is very forgiving.
Some vegetables may stay crunchy, others soft—that’s part of the charm.
Adjust miso to taste for a richer flavour.