Before we left for our hike this morning, I started the Instant Pot to pressure cook some moose bone broth.
I kept all of the bones from our meals this past week, and added pho-inspired aromatics: onion, ginger, garlic, star anise, chili pepper and a pinch of cinnamon, clove, and fennel. Threw in some sliced mushrooms for extra umami. Covered with water, and a splash of soy sauce, rice vinegar and a few drops of fish sauce.
I set the Instant Pot at high pressure for 90 minutes, and had the base for a warming meal when we got home.
Poured the hot broth over some cooked udon noodles and shredded dinosaur kale, topped with leftover meat, lots of homemade kimchi, Sriracha and a squeeze of lemon juice.
#wastenotwantnot #kimchi #soup #warmup #feedmysoul #sriracha #wildfermentation #umami #bonebroth #instantpot