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.
Prep Time 15 minutes mins
Cook Time 1 hour hr 20 minutes mins
simmering time 1 day d
Total Time 1 day d 1 hour hr 35 minutes mins
For the bone broth
- Olivado Extra Virgin Olive oil
- 2 tbsp apple cider vinegar
- 1.5 kg beef bones
- 2 carrots roughly chopped
- 2 onions roughly chopped
- 1 bay leaf
- A few pepper corns
- star anise
- cinnamon
- chilli
- fresh ginger
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.
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.
Once stock is ready, strain in a sieve and keep the liquid only.
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.
Taste the stock and add soy sauce to season. Serve the noodles, soup and dumplings hot with a garnish of coriander and spring onions.