Super-charged soups

By
Sarah Gamboni
Added
10 August, 2016

Editor Sarah Gamboni gets on board with the bone broth fad, whipping up aromatic Southeast Asian noodle soups.

If you’d told me a few months back that I should ditch my morning green smoothie and coffee combo for bone broth, I’d have either laughed in your face or shot you a withering look (depending on whether I’d had my first espresso for the day).

To me, bone broth sounded like another worthy wellness fad, the poster child of the Paleo set and, well, just a tad too meaty for morning consumption.

I had it pegged as a mug of beefy stock, thick and gelatinous with collagen, and all just a bit too much to stomach at 8am. But my acupuncturist set me straight recently with her talk of broth-based Asian noodle soups. Now that is some broth action I could get around. 

When I travel through Southeast Asia, I naturally default to noodle soups for breakfast, whether it’s aromatic pho bo in Hanoi, funky boat noodles in Bangkok, sup ayam in Kuala Lumpur (above) or spicy har mee in Penang (below).

Loaded with noodles, slow-cooked meats and a flurry of fresh herbs, these piping-hot bowls are packed with flavour and satisfying enough to keep me going until lunchtime. It sure beats Vegemite on toast. 

So this weekend, I’m hitting up my butcher for pig’s hooves, beef marrowbones and chicken necks (gah!), then boiling up a big batch of broth. Here’s a hit list of supercharged soups from Cooked to keep me going in the coming weeks.

Pork rib broth

For a surf 'n' turf soup, try Luke Nguyen's luscious pork rib broth with squid and soft rice noodles, from The Food of Vietnam.

Pho bo

For an authentic Vietnamese start to the day, make Billy Law's pho bo from Man Food. Prepare a big batch on the weekend and you're set for weekday breakfasts.

Chicken noodle soup

For a fresh take on chicken-soup-for-the-soul, give Andreas Pohl's fragrant chicken noodle soup a whirl.

Penang har mee

Billy Law's Penang har mee doubles down on the noodles, with springy egg noodles and thin vermicelli. Like it hot? Stir in chilli sambal to taste.

Aromatic broth

And for a versatile vegetarian (read: bone-free) option, try Anna Bergenstrom's aromatic broth with noodles and whatnot.

Keep an eye out on Instagram, @Cookedbythebest. And for more soup action, take a peek at 13 ways with pumpkin soup

 

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