Ingredients

• 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
• 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

Directions

• 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.
• 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.
• 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.
• Divide the pak choy
• mushrooms
• carrot and red cabbage equally among four serving bowls.
• Gently heat the bone broth and stir in the grated ginger
• spring onions
• lime juice
• miso paste and tamari.
• Pour the hot broth over the vegetables
• sprinkle the coriander on top and serve.