Bone broth with Shiitake powder

• Organic grass-fed beef bones
• 100g dandelion,
• One red capsicum,
• 100g Tuscan cabbage
• 50g Exotic mushroom (Shiitake, Oyster and Shimejii mushroom)
• One organic pasture-raised egg; spiced up with chillies paste
• 1/3 cup kelp noodle
• 1/2 tsp concentrated Shiitake powder

Directions:

1. Roast beef bones for 20 mins at 200 degrees
2. Wash and cut all veg and mushrooms。
3. Add enough water in a heavy stockpot to cover the bones.
4. Bring the pot to a boil over medium-high heat, and then immediately turn the heat down to low. Simmer, uncovered for 1 hour. (take action of water level!)
5. Take out the bone and spoon off any foam or scum.
6. Add all the vegs and mushrooms into the cleaned bone broth, heat up and keep boiling for another 3 mins.
7. Add salt and black pepper according to personal preference.
8. Mix half teaspoon of Concentrated shiitake powder.