Haddi Ko Soup, or Nepali-style bone broth, is a slow-simmered, hearty soup made by boiling meaty bones — typically goat, buffalo, or chicken — with aromatic herbs, garlic, ginger, and traditional spices. This long cooking process extracts deep, savory flavors and natural collagen, creating a rich, nutritious broth that’s both delicious and revitalizing. The soup is gently seasoned with salt, pepper, and fresh coriander, with optional touches of chili or timur (Sichuan pepper) for added warmth and zing. Often enjoyed as a starter or a health-boosting meal during colder seasons or recovery, Haddi Ko Soup is a rustic, comforting dish rooted in Nepali tradition — simple, soulful, and packed with goodness.