“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite”
AUGUSTE
ESCOFFIER
Beef, ginger and spring onion noodle soup
This noodle soup has oodles of umami
Serves 4 Hands-on time 20 min Oven time 20-30 min Simmering time 1½-2 hours
MAKE AHEAD
Prepare to the end of step 4 (except don’t add the greens), then chill, covered, for 2-3 days – or freeze for up to 6 months. Defrost overnight in the fridge, then reheat in a pan until piping hot, adding the greens and noodles to serve. The onion and ginger oil will keep in the fridge for a few days – use it up in stir-fries or dressings.
KNOW- HOW
Ask your butcher to cut the beef bones into small pieces, or buy stock bones from the butcher (or online from riverford.co.uk). Depending on how the bones are prepped, they may be cleaned of meat. If you like, swap 500g bone weight for oxtail to give more meat (and flavour). Add to the pot along with the browned bones in step 3.
EASY SWAPS
Chinese broccoli (gai lan) is available from Asian supermarkets and some greengrocers, or substitute 200g tenderstem broccoli.
We’ve used whole dried shiitake mushrooms to help keep the broth clear, but you could use chopped instead. Swap soy for tamari for gluten-free diets.
• 1.5kg grass-fed British beef bones, cut into small pieces (see Know-how)
• 2½ tbsp sesame oil for drizzling
• 2 tbsp olive oil
• 1 onion, roughly chopped
• 2 garlic cloves
• 3 celery sticks, roughly chopped
• 100ml shaoxing rice wine or sake