It's no news that bone broth has great health benefits. Full of natural collagen and mineral-rich, bone broth is anti-inflammatory, immune-boosting, and incredibly nourishing for the body. Taken on its own as a warming beverage or used as the base for soups and stews, including bone broth in your regular diet can promote tissue healing and help to resolve common deficiencies in valuable micronutrients, like phosphorus and magnesium. Making your own broth is also wonderful for reducing kitchen waste, by using up bones and old vegetable scraps.

My recipe can be made two ways, both of which are deeply nourishing: either as a more traditional bone broth (using beef marrow or chicken bones) with the addition of immune-strengthening mushrooms, like shiitakes, maitakes, and reishi, or simply by using the mushrooms and leaving out the bones.

In both variations, I like to add kombu, a sea vegetable that enriches this already nutrient-dense broth. Kombu (and other seaweeds, like wakame) is an excellent source of iodine, which is important for assisting in healthy thyroid function. When sourcing sea vegetables, I always recommend buying high quality, wild harvested — I like the this brand.

Below, I've included my broth recipe as part of a nourishing soup, which really serves as a complete meal — one that is totally addictive during the cooler months, PS.


3.5 lbs. grass-fed beef or organic chicken bones
2 large carrots, chopped in chunks
2 celery stalks, chopped in large chunks
1 large onion, peeled + quartered
2 cloves garlic, peeled
2 c. dried mushrooms (ie. shiitake, maitake, reishi)
2 tbsp. apple cider vinegar
filtered water
1 strip dried kombu
1 thumb-size piece ginger, peeled + sliced
sea salt


1. Place the bones in the slow cooker (omit this step if choosing to prepare a vegetable broth). Add the vegetables — this can also be vegetable scraps, as you’ll be straining these out before consuming the broth, including your selection of immune-boosting mushrooms.

2. Fill the slow cooker with water.

3. Add apple cider vinegar, as this helps to draw out more beneficial nutrients from the bones (you won't notice the taste of the vinegar). 

4. Cook on low for 24 to 72 hours, adding more water as needed. Season with sea salt, to taste. When using the stove top, I will simmer on low while I'm at home (during the day) and then turn it off when I'm sleeping at night, add more water in the morning and continue to simmer. If using a slow cooker, I will keep it on the entire time.

5. Strain the broth through a cheesecloth or fine mesh strainer and cool (note: the kombu can be kept and shredded into the broth for consumption). Most bone broths should have a layer of fat when cool; remove the fat with a spoon and discard.

6. Store in containers in the fridge or freezer. Another great idea is once the broth has cooled, pour into ice cube trays and freeze. One frozen, pop out and store in the freezer using glass containers — easy to use for cooking throughout the week.

Notes: I purchase my dried mushrooms from Asian specialty shops or my local farmer's markets, when available. For a richer flavoured broth, roast the bones and vegetables in the oven before adding to the pot.


1 egg, organic free-range
1 serving black rice noodles, like these 
1 clove garlic, minced
1 shallot, minced
1/2 c. shiitake mushrooms
2 c. rainbow chard, roughly chopped
1 tsp. white miso paste
1 tbsp. kimchi
grilled salmon, optional
micro greens or other veggies, optional


1. Heat a medium-sized pot of water on high heat and bring to a boil. Reduce heat to a gentle simmer and with a spoon, carefully add the egg. Immediately set a timer for 6 1/2 minutes for soft-boiled eggs. Increase the heat until you reach a boil again.

2. While the egg is boiling, create an ice water bath in a bowl.

3. Next, add the rice noodles to the boiling water and prepare according to package directions, should take anywhere from 3-4 minutes to cook through. Strain and rinse with cool water.

4. When the egg is done, remove from the pot with your spoon and immediately submerge into the ice water to stop the cooking process.

5. In a separate pan, heat 1 tsp. coconut oil on medium heat. Add the garlic and onion, cook until soft and fragrant.

6. Add the mushrooms and chard, sauté until the chard has just wilted. (note: you can also forgo this step and add raw vegetables to the broth, your choice)

7. To serve, add the noodles and sautéed vegetables to a large bowl. Fill with broth, and finish with the soft-boiled egg, cut in half. Add other desired toppings to make this a complete meal, such as a small piece of wild caught salmon, micro greens, kimchi, and miso paste for extra flavour.

*I was lucky enough to snag some delicious pickled papaya relish from my dear friend, who brought it back from his recent trip home to the Philippines; it's the perfect balance of sweet and sour!

Genevieve KangComment