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+ servings
Beef Bone Broth with Spring Vegetables and Soba Noodles
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Spring vegetables, lime juice, and soba noodles swimming in a homemade beef bone broth.

Recipe Type: Soup
Makes: 2 servings
Author: Brooklyn Supper
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 bunch white spring onions (also called salad onions), white part sliced 1/4-inch thick with greens reserved
  • 1 bunch young rainbow carrots , cut lengthwise into 1/4-inch thick slices
  • 1/2 teaspoon chili oil , or more to taste
  • 4 cloves garlic , smashed, peeled, and minced
  • 1 quart beef broth (or in my case, 3 cups beef stock and 1 cup water)
  • 5 ounces fresh , flavorful mushrooms (I used beech and king trumpet here), stems trimmed and caps sliced
  • 2 bundle soba noodles
  • 3 tablespoons freshly squeezed lime juice plus lime wedges for serving
  • 2 tablespoon soy sauce
  • sea salt
  • black pepper
Instructions
  1. Set a large, wide-bottomed sauce pan over medium heat. Drizzle in olive oil, and, when hot, add onions and carrots. Add two pinches sea salt and several twists ground black pepper, along with the chili oil. Sauté 10 minutes, or until vegetable edges have browned and onions are translucent. Toss in garlic and mushrooms, cook 3 minutes more, and then pour in beef bone stock. Bring mixture to a boil. Turn heat down so mixture bubbles gently. simmer 10 minutes. 

  2. 

Meanwhile, cook the soba noodles in salted water to al dente according to package directions. Drain, rinse, and set aside.

  3. Just before serving, add lime juice and soy sauce to broth. Check salt levels and adjust as needed. Mince reserved onion greens. Spoon soba noodles into the bottom of each bowl. Ladle on beef broth and vegetables, and finish with a handful of onion greens and a big squeeze of lime.