Cold beef broth with buckwheat ramen from Ramen by Heather Whinney

Ingredients

• 2 Asian pears
• 2.5 ml/½ tsp salt
• 1 cucumber
• 1.75 litres/3 pints/7½ cups water, plus extra for soaking
• 10 ml/2 tsp ready-made English/hot mustard, to taste
• 250 g/9 oz dried buckwheat noodles or dried ramen noodles
• 8 ice cubes
• 2 leeks, roughly chopped
• 30 ml/2 tbsp sugar
• 30 ml/2 tbsp rice vinegar
• ½ white radish (daikon), peeled
• 5 ml/1 tsp salt, or to taste
• 2 hard-boiled eggs, halved
• 1 onion, peeled and roughly chopped
• a little lemon juice
• 20 ml/4 tsp rice vinegar, to taste
• 10 g/1/2 oz fresh root ginger, peeled and roughly chopped
• 6 garlic cloves, peeled and chopped
• 200 g/7 oz beef shank
• 5 ml/1 tsp sugar, or to taste