on February 27, 2016
at 05:33 AM
Tonight I cooked my bone broth with 1 bullion cube per cup of bone broth. Tasted great with no funky aftertaste.
on February 23, 2016
at 03:33 PM
Most of the time I make miso soup, specially with chicken bones broth. Miso completely covers the broth taste, and you can add seaweed and mushroom powder to help with micronutrients and fermentable fiber. Other times I make sorrel soup, with potatoes, sorrel and onions, squash soup, roasted root soup, or add sauteed sausage and cabbage, in all cases with spices to taste.