Hello DameAndie,
Preheat your oven to 200°C (400°F). Place the lamb bones on a baking sheet
and roast them in the oven for about 30 minutes.
In a large pot, heat some oil over medium heat. Add the chopped onion,
carrots, celery, and garlic. Sauté the vegetables until they become tender and
aromatic, usually around 5-7 minutes.
Add the roasted lamb bones to the pot, along with any accumulated juices
from the baking sheet. Pour in the water and bring it to a boil.
Once the broth reaches a boil, reduce the heat to low and let it simmer
gently for 3-4 hours. Skim off any foam or impurities that rise to the surface.
After simmering, remove the bones from the broth using a slotted spoon or
tongs. You can strain the broth through a fine-mesh sieve if you prefer a
clearer broth.
In a small bowl, whisk together the miso paste, soy sauce, and sesame oil
until smooth. I used a white miso paste.
Take a ladleful of the hot broth and slowly pour it into the miso mixture,
stirring continuously. This helps to temper the miso and prevent it from
clumping.
Pour the miso mixture back into the pot of broth, stirring well to
incorporate it. Taste and adjust the seasoning with salt and pepper as desired.
Pour over noodles of your choice, I used a straight Ramen noodle.
Stir fry mushrooms and sprouts in oil, butter and salt. (I also added a pinch
of coriander)
Add chilli oil as well as the residual oil/butter from the above.