Spicy Bone Broth & Shiitake Dumpling Noodle Soup

A fragrant and healthy bone broth noodle soup with a bit of a kick, the perfect base for any Asian-inspired soup. The broth can be frozen for later use.

Ingredients

For the bone broth
Olive Oil (we love Olivado)
2 Tbsp apple cider vinegar
1.5kg of beef bones
2 carrots, roughly chopped
2 onions
1 bay leaf
A few pepper corns
Star anise
Cinnamon
Chilli
Ginger
To serve
Shiitake dumpling (we love United Food Co)
1 packet Spaghetti or noodles (we love Diamond)
Sesame oil (we love Lee Kum Kee)
Coriander (we love Superb Herb)
Spring onion
We made our spicy broth in a heavy based Le Creuset casserole dish.

Method

  1. Preheat the oven to 200°C and place the bones in a deep roasting tray. Drizzle with a little olive oil. Roast for an hour turning the bones half way.
  2. In a slow cooker, add the roasted bones and the rest of the bone broth ingredients. Cover completely with water, bring to the boil and then reduce heat to a low simmer and cook for 12-24 hours. Throughout simmering, add more water as needed to keep all the ingredients submerged.
  3. Once stock is ready, strain in a sieve and keep the liquid only.
  4. Pour the stock into a heavy based casserole dish and bring to a boil. Cook the noodles and dumplings in the stock as per pack packet instructions.
  5. Taste the stock and add soy sauce to season. Serve the noodles, soup and dumplings hot with a garnish of coriander and spring onions.
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