Vegetables and Clear Broth Hot Pot

Good stock forms the basis of a good soup. This recipe is a real reviver. The soothing, comforting and gentle flavours of clear broth, will remind you how very delicate, simple food can be. This flavourful soup can be served as is or over rice noodles.


2 lb. pork bones
3 garlic cloves, minced
1 Tbsp. minced ginger
2 tsp. raw agave nectar
¼ tsp. ground cinnamon
2 medium carrots, julienned
8 oz. mushrooms, thinly sliced (shiitake or button mushrooms)
1 cup small broccoli florets
2 cups thinly sliced savoy cabbage
½ cup finely chopped leek
½ cup thinly sliced green onions
Himalayan pink salt and freshly ground black pepper to taste


Put the pork bones in a large pot, cover with cold water (about 8 cups) and bring almost to the boil. Turn the heat right down, add garlic, ginger, agave nectar and cinnamon and simmer for 2 hours, skimming off any froth that rises to the surface
Strain and add all the vegetables except green onions. Bring the broth back to boil and cook for 5 minutes
Remove from the heat, season with salt and pepper and ladle into soup bowls. Top with green onions

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