Recipe library
Brothtastic recipe library
New inCurry Laksa
your first steps to bone broths
Simmer a clear foundational stock once, freeze it in jars, then layer spices and aromatics into pho, ramen, and regional bowls—without starting from cold water every time.
All recipes
58 recipes.
Southeast AsianBak Kut Teh
Pork broth layered with garlic, white pepper, and warming herbal spices.
View recipe →- Southeast Asian
Bánh Canh
Thick tapioca-rice noodles in a hearty pork- or chicken-forward soup—chewy noodles and a clingy broth.
View recipe → - Ramen & pho
Beef + Chicken
A balanced ramen broth with cleaner finish than pork-heavy blends.
View recipe → - Ramen & pho
Beef + Pork
A bold ramen broth with deep body from pork bones and beefy intensity.
View recipe → - Southeast Asian
Boat Noodle Soup (Kuay Teow Reua)
Dark concentrated broth with spice, herbs, and deep savory richness.
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Southeast AsianBún Bò Huế
Spicy Hue-style beef noodle soup with lemongrass, shrimp paste, and round rice vermicelli.
View recipe →- Southeast Asian
Bún Riêu
Tomato and crab (or crab paste) noodle soup with bún vermicelli over pork or chicken stock.
View recipe → 
FoundationalChicken Feet Collagen Broth
High-pressure collagen extraction from chicken feet—distinct from everyday low-pressure bone broths on the stove or Instant Pot Low.
View recipe →- Ramen & pho
Chicken Paitan Noodle Soup
A creamy, pale noodle soup built from chicken feet collagen broth and chicken bone broth—a short emulsion pass, not a new extraction.
View recipe → - Braised & mala
Chinese Herbal Chicken Noodles
Slow-simmered chicken with TCM-style herbs and noodles in a gentle chicken stock.
View recipe → - Braised & mala
Chongqing Xiao Mian
Chongqing small noodles in a fierce, fragrant beef broth with dried chilies and Szechuan pepper.
View recipe → - Braised & mala
Dan Dan Soup Noodles
Sichuan noodles in a spicy, nutty, savory broth—doubanjiang, sesame paste, and chili over stock you already have.
View recipe → - Braised & mala
Dan Zai Noodles
Small-bowl Tainan-style noodles with shrimp, pork, and a short, savory pork-chicken stock.
View recipe → - Korean
Doenjang Jjigae
Earthy soybean broth layered with doenjang, garlic, anchovy stock, and vegetables.
View recipe → - Southeast Asian
Fish Noodle Soup
Light collagen-rich broth infused with ginger, leafy greens, and delicate seafood flavor.
View recipe → - Korean
Galbitang
Clear short rib broth with garlic, radish, and delicate beef flavor.
View recipe → - Ramen & pho
Garlic Black Ramen
Bold ramen finished with roasted black garlic oil.
View recipe → - Southeast Asian
Herbal Bak Kut Teh
Dark herbal pork broth brewed with medicinal roots, garlic, and warming spices.
View recipe → - Southeast Asian
Hủ Tiếu
Clear southern Vietnamese noodle soup with hu tieu noodles, pork, and a gentle sweet-savory broth.
View recipe → - Korean
Janchi Guksu
Mild, clear banquet noodles in a light chicken-forward broth—gentle enough for celebrations and everyday bowls.
View recipe → - Korean
Jjamppong
Spicy Korean-Chinese seafood noodle soup with gochugaru heat, cabbage, and springy wheat noodles.
View recipe → - Korean
Kalguksu
Knife-cut wheat noodles in a clear, savory broth—built from beef stock you already have, finished with soy, garlic, and scallion.
View recipe → - Southeast Asian
Khao Soi
Northern Thai curry noodle soup with coconut, turmeric, and crisp fried noodles over a rich chicken or beef base.
View recipe → - Korean
Kimchi Guksu
Noodle soup with well-fermented kimchi in a warm, savory broth—distinct from jjigae, built for guksu bowls.
View recipe → - Korean
Kimchi Jjigae
Savory broth built from stock, kimchi, garlic, and fermented chili paste.
View recipe → - Braised & mala
Lanzhou Beef Noodles
Hand-pulled-style beef noodle soup with clear broth, white radish, and halal-style beef aromatics.
View recipe → - Braised & mala
Mala Beef Noodles
Numbing-spicy beef noodle bowl with mala aromatics—built for noodles, not hot-pot dipping.
View recipe → - Southeast Asian
Mì Quảng
Turmeric-tinted Quang Nam noodles with a small amount of intense broth—built from chicken or beef stock.
View recipe → - Ramen & pho
Miso Ramen
Rich ramen layered with fermented soybean paste and aromatic fats.
View recipe → - Korean
Naengmyeon
Chilled buckwheat noodles in a tangy, beefy cold broth—layered from stock you freeze and serve icy.
View recipe → - Braised & mala
Oyster Mee Sua
Long, thin wheat noodles in a rich oyster and pork stock—Taiwanese comfort bowl built from stock you already have.
View recipe → - Ramen & pho
Pork + Chicken
A classic ramen broth with pork richness balanced by clean chicken flavor.
View recipe → - Braised & mala
Pork Rib Mustard Green Noodles
Tender pork ribs and mustard greens in a savory pork stock over noodles—a homestyle Chinese bowl.
View recipe → - Southeast Asian
Prawn Noodle Soup (Hae Mee)
Pork and shellfish broth enriched with roasted prawn shells and savory umami depth.
View recipe → - Southeast Asian
Rad Na
Wide rice noodles under thick, savory gravy—Chinese broccoli and beef or chicken in a soy-thickened stock.
View recipe → - Ramen & pho
Ramen broth base (pork + chicken)
A long-simmered aromatic pork broth for ramen bowls and noodle soups.
View recipe → - Southeast Asian
Sarawak Laksa
Spice-forward broth with sambal depth, herbs, and slow-simmered stock.
View recipe → - Korean
Seolleongtang with Somyeon
Milky, beef-rich soup with fine wheat somyeon—layered from clear beef stock without starting ox bones from scratch again.
View recipe → - Braised & mala
Sesame Oil Chicken Noodles
Ginger and sesame-oil chicken with noodles in a warm, aromatic chicken stock.
View recipe → - Ramen & pho
Shio Ramen
Light salt-forward ramen focused on clean broth flavor.
View recipe → - Ramen & pho
Shoyu Ramen
Soy-seasoned ramen layered over clear or creamy broth.
View recipe → - Ramen & pho
Spicy Ramen
Layered with chili oils, garlic, and warming spices.
View recipe → - Braised & mala
Szechuan Mala Noodle Soup
A numbing-spicy bone broth base for hot pot, malatang, and Szechuan-style soups, built on doubanjiang, dried chilies, and Szechuan peppercorns.
View recipe → - Braised & mala
Taiwanese Herbal Duck Noodles
Slow-simmered duck with medicinal herbs and wheat noodles in a savory chicken-enriched stock.
View recipe → - Braised & mala
Taiwanese Red-Braised Beef Noodle Soup
A dark, fragrant stock for Taiwanese beef noodle soup and red-braised dishes: sweet-savory with star anise and cassia.
View recipe → - Southeast Asian
Thai Beef Noodle Soup
Beef broth layered with star anise, cinnamon, garlic, and warming herbs.
View recipe → - Southeast Asian
Tom Kha
Coconut-rich broth infused with galangal, aromatics, and gentle heat.
View recipe → - Southeast Asian
Tom Yum
Hot and sour broth layered with lemongrass, galangal, lime leaf, and chilies.
View recipe → - Foundational
Tonkotsu Bone Broth
Pork bones boiled at a rolling bubble for hours until collagen and fat emulsify into a thick, opaque white soup: the classic Hakata-style paitan.
View recipe → - Korean
Yukgaejang
Spicy beef broth layered with chili oil, garlic, scallions, and vegetables.
View recipe → - Korean
Yukgaejang Kalguksu
Spicy shredded beef soup with knife-cut kalguksu noodles—heat and body from stock you already extracted.
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