Spicy Bone Broth + Shiitake Dumpling Noodle Soup

A fragrant and healthy broth with a bit of a kick, the perfect base for any Asian-inspired soup. The broth can be frozen for later use.

Serves: 4


For the bone broth:

Olive Oil (we love Olivado)

2 Tbsp DYC Apple Cider Vinegar

1.5kg of beef bones

2 carrots - roughly chopped

2 onions

1 bay leaf

A few pepper corns

Star anise





To serve:

Shitake dumpling (we love United Food Co)

1 packet Diamond Spaghetti

Sesame oil (we love Lee Kum Kee)

Coriander (we love Superb Herb)

Spring onion


We made our spicy broth in a heavy based Le Creuset casserole dish.


  1. Preheat the oven to 200°C and place the bones in a deep roasting tray. Drizzle with a little olive oil. Roast for an hour turning the bones half way. 
  2. In a slow cooker, add the roasted bones and the rest of the bone broth ingredients. Cover completely with water, bring to the boil and then reduce heat to a low simmer and cook for 12-24 hours. Throughout simmering, add more water as needed to keep all the ingredients submerged.
  3. Once stock is ready, strain in a sieve and keep the liquid only.
  4. Pour the stock into a heavy based casserole dish and bring to a boil. Cook the noodles and dumplings in the stock as per pack packet instructions.
  5. Taste the stock and add soy sauce to season. Serve the noodles, soup and dumplings hot with a garnish of coriander and spring onions.