Is ramen made with bone broth

"Bone broth" - what exactly is bone broth and should you drink it?

Time to take stock of the so-called "superfood"

Have you heard of the new trendy drink from the USA? “Bone broth” has already been included in the ranks of well-known and revered superfoods - alongside coconut water, kimchi and wheatgrass juice. The broth quickly became a topic of discussion on Paleo blogs and in magazines such as Gwyneth Paltrow's “GOOP,” which highly praised the daily drinking of the collage-rich elixir. This was followed by the “bone broth diet” and Instagram posts of simmering pots and cups of hot broth to take away from so-called “broth bars”.

I admit that the whole thing irritated me. Even the term “bone broth” seemed to me to be a fashionable pseudonym for what it actually is: homemade soup stock that has been prepared for hundreds of years. Bone broth was touted as a kind of novel elixir, but isn't it the same broth that is already eaten all over the world for health reasons: long-boiled phở soup, ramen, tortellini in broth, matzo dumpling soup or consommé?

I could easily list other “newly discovered” superfoods that have long been known elsewhere, starting with the fermentation hype around kimchi, sauerkraut and kombucha. Don't get me wrong, I love all these things, but I think: Honor where honor is due, namely the wisdom of ancient culinary traditions. If we stopped constantly looking for “new” panaceas and jumping from one trend to the next, we should learn how to properly prepare a wide variety of foods. Then we would be much less concerned if the media suddenly spoke badly about the latest trend - the once revered coconut oil, for example, has just become a “harmful danger”.

But aside from the culinary history and all discussions about food trends, I have to admit that my research made me curious, cooked a bone broth and can definitely take advantage of it. Bone broth is extremely tasty and full of flavor. This makes it great as a base for a number of stews and soups - I made my bone broth a kind of phở. In terms of nutritional values, it does indeed do very well - but you should not necessarily consume the broth in the amounts recommended in "bone broth diets", because a healthy diet should above all be varied.

During my research it also turned out that bone broth indeed differs from traditional soup stocks. So let's take a closer look at the trend drink.

Bone broth is a soup stock made from meat bones that is cooked slowly. It differs from traditional broth in that it takes between 6 and 24 hours to cook for the bones, tendons and cartilage to break down and the bone marrow to be released. This creates a rich source of collagen and amino acids. In contrast to stocks, which are often used as the basis for soups or stews, you can drink bone broth straight away - even on the go if you happen to live in a city that has a so-called "bone broth bar".

The health benefits of bone broth

Let's take a look at each of the ingredients in bone broth. Collagen is found in skin, tissue and bone marrow and strengthens bones. However, it cannot be fully utilized and has to be broken down into digestible gelatin, which gives the bone broth its characteristic jelly-like consistency, and into amino acids. Collagen has many advantages for the human body: it strengthens the bones, "lubricates" the joints and promotes healthy hair and nails. Amino acids support the digestive system by reducing inflammation, boosting the immune system, and promoting the growth of healthy probiotics in the gut.

Still, bone broth is not a panacea. While it is an excellent source of collagen and amino acids, many health experts believe that our bodies cannot absorb this large amount of collagen effectively. Often the recommendation is to focus on a healthy diet rich in vitamin C, lysine-containing leafy vegetables, nuts and oily fish to support the body's natural collagen production. In addition, the long simmering of the broth not only produces collagen, but also destroys important vitamins and minerals at the same time.

Jennifer McGruther, author of Nourished Kitchen, reported to the NPR blog The Salt : “In my opinion, the real benefit of bone broth is that people come back to the kitchen to prepare home-cooked meals and whole foods by hand. Home preparation always has advantages and that is exactly what we can see with the bone broth. ”We can certainly all agree with that.

How expensive is bone broth?

Contrary to the prices for a cup of bone broth in “bone broth bars”, the homemade variant is cheap to prepare. Since the broth uses bones that would otherwise often be disposed of, it is an ideal way of reducing food waste and making the best possible use of animal products. For example, you can reuse leftover grilled chicken or even beef ribs, or ask your local butcher for cheap soup bones. As always, it is important to ensure that it is of the highest quality and, whenever possible, to use the bones from an animal that has been raised in a healthy environment. As the saying goes: you are what you eat.

How do you prepare bone broth?

Bone broth is just as easy to make as homemade broth, but it takes a lot more time. Let's start with the ingredients:

1. Bones: You can basically use any animal bones, but beef or chicken bones are the most popular. The best types of bones are called "joint bones" and "meat bones" - the first category includes ox tails, ankles, feet or chicken legs. The second category includes ribs and common soup bones, which are rich in bone marrow.
2. aromatics: Depending on your taste, you can use onion, leek, garlic, ginger, peppercorns, bay leaves, parsley, coriander seeds, fennel seeds or allspice.
3. Vegetables: Carrots, celery, and celeriac are great in your bone broth.

You can put together your own favorite recipe from the above ingredients and experiment with different herbs and spices to suit your taste. Let yourself be inspired by classic soup recipes - if you add cinnamon, star anise and coriander seeds, you give your beef stew a touch of pho, with parsley and black peppercorns it becomes a kind of chicken noodle soup and with fennel seeds it becomes an Italian wedding soup. The spices should always match the meat you are using.

1. Spread the bones on a baking sheet and bake for about 20 minutes at 220 ° C, until the bones are dark and fragrant. This accelerates the breakdown of the bones and intensifies the taste. In the last 10 minutes of the cooking time, you can add the selected aromatics and vegetables roughly chopped or whole.
2. There is about 1.5 liters of water for every kilogram of bones. Put all ingredients in a heavy saucepan, season with salt and bring to the boil.

3. Reduce the temperature to a low level and let the broth simmer for up to 24 hours with the lid slightly open. Regularly skim off the fat and impurities on the surface and add more liquid as required so that the bones are always covered. For this reason, leaving the pot unattended on the stove overnight is not ideal. Instead, you just let the bone broth simmer for as long as possible, then cool and put it in the refrigerator overnight. You can put them back on the stove the next day.
4. After cooking, the bones should be brittle and the broth should be rich in color and strong. Allow the liquid to cool a little before pouring it into glasses or a container and storing it in the refrigerator or freezer. If you wish, you can remove the fat that has built up on the surface as it cools. To serve, you heat the broth or use it as a flavorful base for soups or stews.

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Here are a few recipes for inspiration:

What do you think of bone broth? Do you even have a favorite recipe for it or do you prefer to stick with normal broth? Write us your opinion in the comments!

Published on September 29, 2018