Fragrant Mushroom Broth

With Sticky BBQ Pork

Fragrant aromas float around the kitchen while you create this delicious bowl of goodness. The robust and smokey flavour of the mushroom beef broth gives this dish a hearty roundness that compliments the delicate blend of spices. It's easy to make, full of flavour and easy to make vegan by substituting the Beef Bone Broth with our Vegetable Mushroom Broth and swapping the pork for tofu.



1 cup tamari 

¼ cup maple syrup

1 tsp Chinese five spice

1 kg pork scotch fillet ( Vegetarian option: tofu )

1 lemongrass stalk, cut into small chunks

4 cloves garlic, diced

1 thumb size piece of ginger, sliced

5 cloves

8 star anise

1 tbsp coconut sugar

1 cinnamon stick (cassia bark)

¼ cup rice wine (shaoxing)

1 tsp sesame oil

1.5 L boiling water 

Chinese broccoli 

Shiitake mushrooms, or a variety of your favourite mushrooms

Soba noodles

Micro herbs (pictured but not essential)

Black sesame (pictured but not essential)

Nori (pictured but not essential)


2 heaped tbsp of Beef Bone Broth Adaptogenic Mushroom

Vegetarian option: Vegetable Broth Adaptogenic Mushroom  

1. Preheat oven to 180 degrees.

2. In a bowl, mix together the five spice, maple syrup and ½ tamari, then glaze pork with mixture and place on a baking tray and bake for 45 minutes, glazing again after about 20 minutes. Set to rest for 5 minutes then slice into 1 cm pieces.

3. Meanwhile, place lemongrass, ginger, garlic, cloves & star anise in a pot with a little coconut oil and fry until fragrant.

4. Add water, broth powder, ½ tamari, rice wine, coconut sugar, sesame oil and simmer gently for 30 minutes.

5. Cook noodles to packet instructions. 

6. Meanwhile, strain broth through a sieve, return to the pot and add in Chinese broccoli, mushrooms and simmer for 5 minutes. 

7. Taste and season adding more tamari if needed. Serve into bowls adding in the noodles, additional toppings and sliced pork.


Beef Bone Broth Adaptogenic Mushroom

Beef Bone Broth Adaptogenic Mushroom


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