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Warming Bone Broth Soup with Sausage and Kale

 Our dear friend and fellow nutritionist, Mia Trost, utilized our Chicken & Herb Broth in this recipe by adding it to this mouth-watering taste bud tickling warming soup bowl. 



For the sausage

-1 pound ground meat of choice (chicken, beef, pork)

-1/4 cup chopped cilantro

-1/2 inch piece ginger, grated

-2 garlic cloves, minced

-1 tablespoon coconut aminos

-1 teaspoon fish sauce

-1 tablespoon Sambal Olek (red chili paste)

For the soup

-1/2 jar back to broth bone broth

-1 cup cabbage, sliced

-1 cup kale, chopped

-1/2 bok choy

-1-2 green onions

-1 egg, fried over easy

-1-2 tablespoons kim chi, for garnish (optional)


1. Preheat oven to 350 degrees F

2. Combine the sausage ingredients in a bowl and mix until thoroughly combined. Press flat onto a non-stick or lightly greased baking sheet and bake for 15-20 minutes or until sausage is cooked through and starts to brown

3. While the sausage is cooking steam the cabbage in a steam basket or rice cooker until it is fork tender. Set aside.

4. Prepare the bok choy and green onions by brushing with oil and heating on a grill pan or outdoor grill until grill marks appear and they tenderize. Alternatively, you could brown them in a sauté pan.

5. Heat broth in a pot until it starts to simmer. Add the chopped kale and cook until it softens. Pour into a bowl and add the steamed cabbage, some of the sausage and top with a fried egg, grilled bok choy, kim chi, and grilled green onion. Store remaining sausage in the fridge for up to 4 days.