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Miso ramen soup with buckwheat noodles
Fruit and vegetables
1 handful of any
onions
, leeks, carrots or celery ends
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
large handful chopped
fresh coriander
, to serve
Cooking ingredients
splash of apple cider
vinegar
or fresh lemon juice (optional – this can help to extract the minerals from the meat bones)
1 tbsp
black peppercorns
2
bay leaves
350g/12oz
buckwheat
noodles
1 tbsp
sesame oil
or extra virgin olive oil
2 tbsp
miso
paste, preferably unpasteurised
1-2 tsp
tamari
or salt, to taste
Other
1.5kg beef bones, chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from a roast
Back to recipe
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