Asian Bone Broth Soup
A fragrant broth with ginger, seafood, pak choi and rice noodles — warming, light and, at 40 g of protein, a complete bowl for lunch.
Nutrition per serving
Ingredients
- Bone broth400 ml
- Shrimp or fish fillet (diced)150 g
- Vegetable mix (pak choi, mushrooms, carrots)100 g
- Rice noodles50 g (dry weight)
- Soy sauce1 tbsp
- Ginger (chopped or ground)1 tsp
- Garlic clove (chopped)1
How to make it
- Bring the broth to a boil with the ginger and garlic.
- Add firmer vegetables (carrots, mushrooms), cook for 5 minutes.
- Add the rice noodles, per package instructions.
- Add the seafood, 3–4 minutes until cooked through.
- Pak choi at the end, 1–2 minutes.
- Season with soy sauce.
Glycine (collagen) & ginger. Bone broth is one of the best natural sources of collagen and glycine — the building block that supports sleep in the evening. The ginger has solid evidence for easing nausea and sluggish digestion via serotonin receptors, and inhibits inflammatory messengers at the mechanistic level — the anti-inflammatory effect in humans is more modest than often claimed. Exactly the "food first" principle: food first, then supplement deliberately. More in the Supplement Compass →
This dish is ideal for prepping ahead. When you cook, simply make one or two portions more — the preparation time stays almost the same, but you get a ready meal for the next day or for the freezer.
My principle: I almost always keep a stock of at least five ready meals in the fridge, tuned to me. When I come home hungry in the evening, I just reheat — instead of caving and grabbing something quick that doesn't fit my goals. How meal prep works →
New recipes & lessons every two weeks
The ThriveZone Meals grow piece by piece — solid recipes with real macros, tuned to the five-pillar system. Sign up and you'll get them first.
Join the newsletter← Back to overview: All ThriveZone Meals