Miso ramen soup with buckwheat noodles

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls.

5. 5

   Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari.

6. 6

   Pour the hot broth over the vegetables, sprinkle the coriander on top and serve.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.