Recipe: Spicy Bone Broth and Shiitake Dumpling Noodle Soup01:00|BRANDED
A fragrant and healthy broth 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 - A drizzle olive oil (we love Olivado) - 2 Tbsp apple cider vinegar - 1.5kg of beef bones - 2 carrots - roughly chopped (we love Wilcox Beta Bites) - 2 onions, quartered - 2 bay leaves - A few pepper corns - 2 star anise - 1 cinnamon stick - 2 fresh chill, cut in half - 1 thumsized ginger, sliced To serve - 6-8 shiitake dumplings (we love United Food Co) - 100g Spaghetti or noodles, cooked (we love Diamond) - A dash sesame oil (we love Lee Kum Kee) - A handful coriander (we love Superb Herb) - 1 spring onion - 1 red chilli, sliced - Soy sauce to taste (we love Lee Kum Kee) - 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 and season. 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, cook on high setting for 3-4 hours, then change to low setting and continue to cook for 12-24 hours. Throughout cooking, add more hot 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 dumplings in the stock as per pack packet instructions. Add cooked spaghetti noodles. 5. Taste the stock and add soy sauce to season. Serve the noodles, soup and dumplings hot with a garnish of coriander, chilli and spring onions. This recipe is brought to you by fresh.co.nz.