ASIAN CHICKEN BONE BROTH

4 C. (1 quart) Chicken Bone Broth

3″ length of lemongrass, cut into 1″ pieces

1 small clove garlic, smashed

One handful of shitake mushrooms, sliced

2 scallions, white and green parts, cut into ¥2” pieces

Celtic or pink Himalayan salt

Ground black pepper

2 T. coarsely chopped cilantro leaves

 

Heat the broth in a saucepan over medium heat. Add the lemongrass, garlic, mushrooms, and scallions. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the lemongrass and garlic. Season with salt and pepper. Top with the cilantro.