Bone Broth: Our Collagen Recipes

4 recipes with our iconic Bone Broth

Bone Broth, this beauty elixir best enjoyed piping hot. It can be sipped neat; it's light and exquisite. If you're feeling adventurous, you can also jazz it up with vegetables, miso, soba noodles... We've elevated Bone Broth in ultra-quick recipes.

Bone Broth Soba Soup

Ingredients :

• 1/2 onion, finely chopped
• A little oil for cooking
• Mushrooms, preferably shiitake, washed and patted dry
• A pinch of fennel seeds
• 1 pot of “ Bone Broth ” from Atelier Nubio
• A slice of fresh ginger
• A stalk of lemongrass, cut into small pieces
• Soba noodles
• Silken tofu
• Trout eggs
• Chopped spring onion
• Fresh coriander
  Instructions :
  
  1. In a saucepan, fry the chopped onion in a little oil until golden and fragrant.
     
  2. Add the washed and dried mushrooms (preferably shiitake). Let them simmer in the pan, coating them with the onion mixture.
     
  3. Add a pinch of fennel seeds for an aromatic note.
     
  4. Next, pour in your "Bone Broth" from Atelier Nubio to create the base of your soup. Let the broth simmer gently.
     
  5. Add a slice of fresh ginger for a spicy touch and a stalk of lemongrass cut into small pieces for an exotic flavor.
     
  6. Let the broth simmer for about 5 minutes over medium heat, making sure the flavors blend perfectly.
     
  7. Cook the soba noodles separately in boiling water, as directed on the package, then add them to the simmering broth.
     
  8. Pour your fragrant broth into a serving bowl. Add a slice of silken tofu, trout roe for a touch of color, chopped spring onion for a light freshness, and a few fresh coriander leaves for a burst of flavor.

White Miso and Bone Broth Soup

Ingredients :

• 1 “ Bone Broth ” collagen broth from Atelier Nubio
• 1 tablespoon of unpasteurized white miso
• 2 button mushrooms
• 1 small baby leek (if too large, cut it into thin slices for faster cooking)
• A small handful of young spinach leaves
• 1 tablespoon of dried seaweed or seaweed preserved in salt, rinsed and drained
• 1 spring onion or scallion
• Furikake (Japanese condiment) can be homemade or purchased at an Asian grocery store. Furikake is a delicious crunchy mixture of salted sesame seeds and Japanese seaweed.
• 1/4 of a lime (the rest can be used for refreshing detox water).
  
  Instructions :
  
  1. Wash the mushrooms. If the mushrooms are small, cut them in half. Otherwise, cut them into quarters. Then, cut the leek into pieces no more than 2 cm long and steam them for 8 minutes.
     
  2. Gently heat the Bone Broth and add the seaweed, vegetables and baby spinach until the broth is piping hot.
     
  3. Off the heat, stir in the tablespoon of white miso (never boil miso, as it is a fermented product that is sensitive to heat).
     
  4. Serve in a bowl, sprinkle with furikake, and add a squeeze of lime juice along with freshly sliced spring onions. Enjoy warm, but not piping hot.

Mushroom Bone Broth

Ingredients :

• A pot of “ Bone Broth ” from Atelier Nubio
• A few seasonal mushrooms, sliced
• One tablespoon of white miso
• Chopped flat-leaf parsley
• Optional: 2 tablespoons of cooked buckwheat or brown rice
  Instructions :
  Pour one jar of "Bone Broth" into a saucepan and add the sliced seasonal mushrooms. Heat gently until the mushrooms are tender and the broth is piping hot.
  Remove from heat and add a tablespoon of white miso. Be careful not to let the broth boil, as miso is a fermented product that is sensitive to heat. Stir well to dissolve the miso in the broth.
  If desired, add 2 tablespoons of cooked buckwheat or brown rice for added consistency and texture.
  Serve in pretty bowls and garnish with chopped flat-leaf parsley for a touch of freshness.

Plumping Velvet with Bone Broth

Ingredients :
For the creamy soup (serves 3-4):

• 500g of butternut squash, pumpkin or carrots
• 1 fennel bulb
• 1 yellow onion
• 2 crushed garlic cloves
• 2 tablespoons of olive oil
• A 275 ml jar of “ Bone Broth ” from Atelier Nubio
• 3 tablespoons of white or mild miso (for example, Sanga Miso chickpea miso)
• Between 800 ml and 1 liter of water, depending on the desired consistency.
• Fleur de sel, pepper
  Toppings:
  
• 3-4 tablespoons of pumpkin and/or sunflower/pine seeds (or a mixture of all three)
• 1 teaspoon of miso
• 1 pinch of fleur de sel
• Paprika
  Instructions :
  
  1. Preheat your oven to 180°C (350°F). Arrange the diced vegetables on a baking sheet. Drizzle with olive oil, add the garlic and salt, and mix well. Roast until the vegetables are tender and golden brown.
     
  2. Place the roasted vegetables in a blender, add the miso, " Bone Broth " or " We want... a collagen booster " sticks, and water. Blend until smooth.
     For the topping:
     
  3. Toast the seeds in a dry pan over medium heat until they begin to release their aroma. Add the miso, salt, and paprika, then let it caramelize. Remove from the heat and let cool.
     
  4. Serve the creamy soup piping hot with the seed topping.