Method
Roast the carrots, onions and celery with a drizzle of vegetable oil until starting to caramelise in a large oven proof pot and fill with cold water. Add the herbs and black peppercorns. Bring to the boil on a medium/high heat. Once boiling, reduce the heat to a simmer. Cover with a lid and cook for 1-2 hours on a low heat or in the top left of the Aga.
Strain, add the British Beer Mustard and salt to taste.
Serve with your favourite noodles, chicken, spring onions, boiled egg and coriander to make a delicious ramen. Top it off with Sriracha Chilli Sauce.
Serves: 4
Ingredients
Broth
- 3 Carrots
- 1 Onion
- 2 Celery stalks
- Small bunch parsley
- 1 Large bay leaf
- 3 Sprigs of thyme
- Whole black peppercorns
- 1 litre of water
- Tracklements British Beer Mustard
Ramen
- 640g Cooked egg noodles
- 340g Shredded cooked chicken
- 2-4 Hard boiled eggs, cut in half
- 1 Carrot, peeled and cut up
- 4 Spring onions, thinly sliced
- Handful of coriander
- 1-2 tbsp Tracklements Sriracha Chilli Sauce
- Soy sauce to serve
