You might be wondering: What in the world is in these women’s pots? Haven’t we been having soup – be it bak kut teh, ABC soup, sliced fish soup, sup kambing or our mother’s homemade chicken soup – all our lives? What’s the difference?
Jennifer Shim, a senior dietitian from Parkway East Hospital, qualifies bone broth as a liquid made with bones simmered in water for 12 to 48 hours. Stock, on the other hand, is made by boiling bones – along with vegetables – for four to six hours. Broth (usually made with meaty bones), she said, is made in an even shorter period: Just 30 minutes to two hours.
Technically, bak kut teh, sup kambing, sliced fish soup and the other soup varieties we find in Singapore are all versions of bone broth, said Gladys Wong, a senior principal dietitian from Khoo Teck Puat Hospital, as they’re all made from boiling different animal carcasses, along with the knuckles, trotters and hooves in many instances.
IS BONE BROTH REALLY NUTRITIOUS?
Whether it is broth, stock or soup to you, the resulting liquid made with bones will contain, to some degree, collagen, vitamins and minerals, said Jaclyn Reutens, a dietitian from Aptima Nutrition & Sports Consultants.
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