A nutrient-rich soup that feeds the soul as well as being a soothing Sunday activity to undertake when the weather’s against you.
INGREDIENTS
1 15cm x 7cm piece of kombu (optional; see note)
50 gm ginger, thinly sliced
3 spring onions, white part cut into batons, green part cut into julienne
2 dried shiitake mushrooms, rinsed
150 gm mixed Asian mushrooms, such as shiitake, shimeji, enoki and oyster, sliced
250 gm buckwheat soba (preferably Spiral brand)
Sesame oil, to serve
Beef bone broth
1.5 kg beef bones (knuckle, neck or marrow bones)
2 large onions, thickly sliced
1 garlic head, halved
METHOD
- For bone broth, preheat oven to 230°C. Place bones in a large saucepan, cover with cold water, bring to the boil, skimming scum from the surface, then strain, discarding liquid. Allow bones to steam-dry in the colander (10 minutes).
- Transfer bones to a large roasting pan and roast until beginning to colour (30 minutes), then add onion and garlic and roast until golden (20 minutes). Transfer bones and vegetables to a stock pot and place the roasting pan over medium-high heat. Deglaze pan with 500ml water, scraping the base, then add liquid to stock pot with 2 litres water. Bring to the boil, skimming scum from the surface, then reduce heat to low-medium and simmer, skimming scum from the surface occasionally and topping up water as necessary to keep bones covered, until well flavoured (8-10 hours). Strain through a fine sieve (discard bones). Makes about 2 litres. Bone broth will keep refrigerated in an airtight container for 3 days or frozen for 3 months.
- Soak kombu in bone broth in a saucepan for 15-20 minutes, then slowly bring to a simmer over medium-high heat, removing kombu as soon as bubbles start to appear (discard kombu). Add ginger, spring onion batons and dried shiitake and simmer until well flavoured (25-30 minutes). Strain broth through a fine sieve, discarding vegetables, then return broth to saucepan over medium heat. Bring to a simmer, add mushrooms and simmer until just cooked (1 minute).
- Meanwhile, cook noodles in a saucepan of gently simmering salted water until al dente (6-8 minutes), strain, then divide among bowls. Ladle broth and mushrooms over noodles, top with spring onion greens and sesame oil to taste, and serve.
