Ingredients

The following ingredients have 5 Servings
  • 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
  • 1.5 kg beef bones (knuckle, neck or marrow bones)
  • 2 large onions, thickly sliced
  • 1 garlic head, halved

Instruction

  • 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.