Winter soup has never looked so good! With strong Japanese flavours and delicate fresh greens, this healthy and flavoursome soba noodle soup is sure to warm those chilly winter nights. Save time during the week by doubling the amount of broth you make and adjusting vegetables and toppings to what your fridge has to offer.
- 200g Duncan Venison tenderloin
- 120g soba noodles
- 10g bean sprouts
- 80g green asparagus
- 1 bok choy
- 20g Shimeji mushrooms
- 2 quail eggs (or regular eggs)
- 1tbsp white sesame seeds (toasted)
- 4 spring onions (thinly sliced)
- 3 sheets of nori
- Wasabi (to serve)
- Sesame oil (to serve)
For the Broth
- 4 pieces of Venison Ossobuco
- 200ml Shiitake Dashi (can use powdered)
- 180ml light soy sauce (usukuchi)
- 60ml mirin
- 25g dried shiitake mushrooms
- 2 tbsp sugar
- 1L venison, chicken or beef stock
- 11g Katsuobushi (bonito flakes)
- 1-2 tbsp Spicy Yuzu Paste
- 1 inch nob of ginger (thinly sliced)
- Preheat the oven to 120°C fan bake.
- Heat up 1 litre of stock and stir in the Katsuobushi (bonito flakes), turn off the heat and steep for no more than 10 minutes. Strain into a large bowl and reserve the stock, discarding the flakes. Add shiitake mushrooms and leave to cool.
- In the same pot used to make the bonito stock broth, combine the soy sauce, mirin, sliced ginger, sugar and a pinch of salt on medium-high heat. Bring to the boil and allow to boil for one minute, then add the reserved bonito stock.
- Bring to the boil and add the ossobuco pieces. Reduce the heat, cooking slowly until tender. Once the meat is tender, turn off the heat, mix in 1tbsp of spicy yuzu paste (more if you like more spice) and let it sit for 5 minutes. Strain and reserve the ossobuco.
- Heat a pan on high heat and sear the venison tenderloin on all sides. Next, salt it and wrap in the nori, then pan-fry briefly in a rollover fashion. Finish the tenderloin in the oven for 5-8 minutes, then take it out and let it rest for at least 5 minutes.
- While the tenderloin is in the oven, hard or soft boil the eggs and cut some of the nori into strips. In a pan lightly toast the sesame seeds and the nori for serving. Peel the eggs and slice them in half, then set aside for serving.
- Once the ossobuco has cooled down a little, take the meat off the bones and reserve. Clean and cut the asparagus, Shimeji mushrooms, and bok choy and blanch them.
- Bring a pot of water to boil, cook the soba noodles while stirring for 4 minutes and strain. Wash the noodles out with running water and strain them again.
Put the soba noodles into a bowl, topped with the blanched vegetables, sliced tenderloin and ossobucco. Add the hot broth and top with the egg, spring onions, toasted sesame seeds and nori strips. Season the bowl with a few drops of sesame oil, some wasabi (for those who like it hot), and it’s ready to serve!