Delicious Ways to Enjoy Bone Broth.

Sip it straight, use it as a base for soups, or enhance your cooking with the natural depth of our broths. Explore recipes and ideas from our community.

Easy Chicken Pho (Pho Ga)

Ingredients
4 cups Wild Nation Chicken Bone Broth
2 cups shredded cooked chicken (rotisserie chicken works great!)
200g rice noodles (thin vermicelli or flat pho noodles)
1 small onion, thinly sliced
2 cloves garlic, smashed
1 piece (5 cm) ginger, sliced
1 star anise
1 cinnamon stick
2 tbsp fish sauce
1 tsp sugar (optional, to balance flavors)
Salt to taste

For Toppings
Bean sprouts
Fresh coriander
Thai basil leaves
Lime wedges
Sliced red chili or sriracha (optional)
Hoisin sauce (optional)
Thinly sliced spring onions

Instructions
Toast the spices: In a dry pot, toast the star anise, cinnamon stick, ginger slices, and garlic over medium heat for 2–3 minutes until fragrant.

Simmer the broth: Add the chicken bone broth to the pot along with the onion, fish sauce, and sugar (if using). Simmer for 15–20 minutes to infuse the flavors. Taste and adjust seasoning with salt or fish sauce as needed.

Cook the noodles: While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
Assemble the pho: Divide the cooked noodles into bowls. Top with shredded chicken.

Ladle the broth: Strain the broth (to remove the spices and solids) and pour it over the noodles and chicken.

Add toppings: Serve with a plate of fresh toppings—bean sprouts, cilantro, basil, lime wedges, and any additional sauces like sriracha or hoisin.

Pro Tips
For extra richness, add a splash of coconut milk or a spoonful of chicken fat to the broth.
If you want a stronger pho flavor, simmer the broth longer or add more spices like cloves or cardamom pods.

Beef Bone Broth
Udon Noodle Soup

Ingredients
500ml Wild Nation Beef Bone Broth
200g udon noodles (fresh or pre-cooked)
200g beef (sliced thinly – rump, sirloin, or hot pot style)
1 tbsp soy sauce
1 tbsp sesame oil
1 garlic clove, finely sliced
1 tsp grated ginger
1 small carrot, julienned or thinly sliced
1 celery stalk, sliced
1–2 heads baby bok choy, halved or chopped
Optional: sliced spring onion, sesame seeds, chili oil or flakes, a
squeeze of lime

Instructions
Sauté aromatics: In a medium pot, heat sesame oil over medium
heat. Add garlic and ginger and sauté for 1–2 minutes until fragrant.

Add veggies: Toss in the carrot and celery. Cook for 2–3 minutes,
stirring occasionally.

Simmer broth: Pour in the beef bone broth and soy sauce. Bring to a gentle simmer.

Cook the beef: Add the sliced beef directly into the simmering broth.
Let it cook for 2–3 minutes until just cooked through (it cooks fast if
it’s thin!).

Add noodles and bok choy: Add udon noodles and bok choy.
Simmer another 2–3 minutes until noodles are warmed through and
bok choy is tender but vibrant.

Finish and serve: Taste and adjust seasoning with more soy or a
splash of lime. Ladle into bowls and top with spring onion, sesame
seeds, or a drizzle of chili oil if you like it spicy.

Quick Noodle Bowl
with Bone Broth Base

Ingredients
4 cups Wild Nation Chicken or Beef Bone Broth
2 packets ramen noodles (or your choice of noodles)
1 boiled egg, halved
1 cup mixed vegetables (e.g., mushrooms, bok choy, carrots)
2 tbsp soy sauce (or tamari for gluten-free)
1 tsp sesame oil
Chili flakes or sriracha (optional)
Green onions, chopped (for garnish)

Instructions
Heat the bone broth in a pot over medium heat. Add soy sauce and sesame oil.

Bring the broth to a gentle boil and cook the noodles according to the package instructions directly in the broth.
Add the mixed vegetables and cook until tender.
Ladle the broth, noodles, and vegetables into bowls. Top with boiled egg halves, chili flakes, and green onions.