Miso ramen soup with buckwheat noodles
Method
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Put all of the ingredients for the bone broth in a large lidded pot and cover with cold water. The water level should cover the bones by 5cm/2in while still leaving room at the top of the pan. Cover and bring to the boil. Reduce the heat and simmer for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. Strain the liquid and return to the pot, set aside.
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Cook the buckwheat noodles according to the packet instructions, using plenty of water. During the first minute of cooking, use two forks to stir and separate the noodles.
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Drain the cooked noodles and rinse under cold running water for 15-20 seconds to stop them cooking any further. Set aside to drain, then drizzle over a little sesame oil and mix through to prevent the noodles from sticking to each other.
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Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls.
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Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari.
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Pour the hot broth over the vegetables, sprinkle the coriander on top and serve.
Ingredients
For the bone broth
- 1.5kg beef bones, chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from a roast
- splash of apple cider vinegar or fresh lemon juice (optional – this can help to extract the minerals from the meat bones)
- 1 handful of any onions, leeks, carrots or celery ends
- 1 tbsp black peppercorns
- 2 bay leaves
For the noodles and vegetables
- 350g/12oz buckwheat noodles
- 1 tbsp sesame oil or extra virgin olive oil
- 4 heads pak choi, trimmed and thinly sliced
- 200g/7oz mixed mushrooms, sliced
- 1 carrot, julienned
- ½ red cabbage, stalk removed, leaves shredded
- 5cm/2in piece fresh root ginger, peeled, grated
- 6 spring onions, trimmed, finely sliced on the diagonal
- 4 tbsp lime juice
- 2 tbsp miso paste, preferably unpasteurised
- 1-2 tsp tamari or salt, to taste
- large handful chopped fresh coriander, to serve
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Miso ramen soup with buckwheat noodles
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