Dr. Kellyann's Bone Broth Cookbook

ASIAN CHICKEN BONE BROTH
PREP TIME: 5 minutes
COOK TIME: 5 to 10 minutes
YIELD: 4 cups (1 quart)
This light, lively broth features shiitake mushrooms, lemongrass, garlic, and cilantro. Between you and me, I think it’s my favorite bone broth of all.
4 cups (1 quart) Chicken Bone Broth
1 length lemongrass (3 inches), cut into 1-inch pieces
1 small clove garlic, smashed
Handful of shiitake mushrooms, sliced
2 scallions, white and green parts, cut into ½-inch pieces
Celtic or pink Himalayan salt
Freshly ground black pepper
2 tablespoons coarsely chopped cilantro leaves
In a saucepan, heat the broth over medium heat. Add the lemongrass, garlic, mushrooms, and scallions. Reduce the heat to medium-low or low so the broth barely simmers and cook for 5 to 10 minutes.
Remove and discard the lemongrass and garlic. Season with salt and pepper. Top with the cilantro.