Thinly slice the carrots, parsnips, celery and leek, halve the onion and place in a pot together with the meat, spices and bone. Cover with water, add soy sauce and wine, put on the lid, boil well once. Take off the temperature, add salt and simmer gently for two hours.
Halve the avocado, remove the pit and remove from the skin with a spoon. Put avocado, egg yolk, honey mustard, lemon juice, a little salt, sunflower oil and a little grated tonka bean in a stand mixer and mix to a mayonnaise.
Bring spinach and vegetable stock to a boil in a saucepan. Turn the spinach again and again and let it reduce slowly. Add the soy sauce, salt lightly and, to serve, add a little olive oil and sprinkle with freshly ground pink peppercorns.