Meat-Based Broth (Suruwa/Ruthang)

Makes 5 quarts

4 lbs chicken bone or beef bone - knuckle or ribs

2 lbs meat (optional, will add more flavor)

6 quarts cold water (might need more)

1-2 inches ginger, sliced

6 cloves garlic, crushed

6 pieces green onion, cut into 2 inch pieces

1 each large yellow onion, diced

1 teaspoon Timur seeds (Sichuan pepper)

3 cloves star anise (optional)

3 each black cardamom (optional)

2 each cinnamon leaves (optional)


1. Rinse the bone. Add the bone to a large stock pot and cover with cold water. Water should be 3 inches above the bones. Bring the water to a boil. Skim the impurities from the surface of the water. Reduce the heat to low and bring to a simmer.

2. Add spices, ginger, garlic, and onions. Do not allow it to boil. Skim the solids from the top of the stock regularly. Simmer for 4-6 hours, longer for red meat. Add water if the water is reduced. Cooking for 10-12 hours will give the best flavor.

3. Strain the stock through a fine mesh strainer and into a container. Serve it hot right away or cool for 2 hours in an ice bath. Store it for future use. Use within 6 days if stored in the refrigerator; use within 2-4 months if stored in the freezer.

Note: Serve in dishes with noodles, meat, vegetables, and eggs. Season with salt, soy sauce or flavored

chili paste.

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