By Admin Byron Bay Bone Broth Published on November 11, 2025
Ingredients
1 L organic lamb broth
500 g small sweet tomatoes
2 golden eshallots (sliced)
5 cloves garlic (sliced)
1 teaspoon fresh ginger (minced)
1 bunch coriander (chopped, roots reserved)
1 lime (quartered)
2 tablespoons fish sauce
1½ tablespoons tom yum paste
250 g soba noodles
1 tablespoon olive oil
1 teaspoon organic raw sugar (optional)
Steps
Heat the olive oil in a saucepan over a medium–high heat.
Add the eshallots and cook gently until golden.
Add the garlic, ginger, coriander roots, and tomatoes. Cook for one to two minutes, until the tomatoes begin to blister.
Stir in the tom yum paste and cook for a further minute.
Add the fish sauce and allow it to simmer for 30 seconds.
Pour in the broth, add the sugar if desired, reduce the heat to low, and simmer for five minutes.
In a separate pot of boiling water, cook the noodles for two minutes or according to the packet instructions.
Rinse the noodles under cold water, drain well, and divide evenly between four bowls.
Pour an equal portion of the broth into each bowl.
Finish with chopped coriander and a squeeze of lime.
Procedure
Preheat oven to 180° C / 355° F and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.
Process ½ cup of sweet potato in the food processor with ½ cup of almond milk. Once smooth, add the remaining wet ingredients and whizz until smooth. Transfer to a large bowl. If you don’t have a food processor, you could probably mash kumara with a fork by adding a splash of almond milk (from the amount of milk the recipe calls for) to get a smooth puree before adding the remaining wet ingredients. If you do use a food processor, make sure you scrape all of the wet mixture that stays on the lid, blade etc. using a spatula so that the ratio of wet to dry ingredients remains correct.
Sift all the dry ingredients into another bowl and mix well until thoroughly combined.
Add dry ingredients to the wet ones in three batches, folding well each time. Fold gently with a spatula until there is no dry flour left, but do not overmix.
Transfer the cake batter into the prepared baking tin. It should be thick.
Bake for about 55-60 minutes, or until a toothpick comes out clean. Remove from the oven and allow it to cool down completely before applying the icing.
Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Peel the baking paper off.
Frost with your chocolate frosting.
A clean, modern curry made from organic bone broth and root vegetables.
Tip; Can be used as a discrete and yummy addition to sushi rice .. Just replace the water for this broth liquid! - It's insured to make a sticky and nutritious batch .. ready for a fun session of sushi rolling. It also assists in your general gut health. Stay tuned for our custom BBBB cookbook launching online later this year!
One cup per person per day is recommended as an immunity health boost.
Includes ingredients: collagen and gelatin, trace levels of minerals, and GAG’s.
Safe to use and FREE from contamination of heavy metals!
Currently unavailable for online purchase (due to cold postage unviability) - please refer to our stockist search for the hundreds of stores nation wide which stock this product! Follow the link below and type in your suburb or postcode to find the closest store.
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