Recipes, Beef Recipes

Beef shin, soy & ginger noodle broth

This is a super simple recipe and results in what feels like a wholesome and restorative soup. The shin is a great cut for this as it can stand up to a long simmer. Be prepared to slurp those noodles down.

I have a deep and unwavering love for broth. Something that is so simple but can only become something extraordinary with an understanding and respect for the process. They cannot be rushed, and there are no shortcuts. The flavour relies upon layers, and it is pointless to hope for something magical if you don’t start with good fresh stock. This recipe is simplicity at its best.

Beef shin, soy & ginger noodle broth

Beef shin, soy & ginger noodle broth

Recipe by

Serves 3-4


  • 500g Diced Shin Of Beef

  • 1.4 ltr homemade beef or chicken stock

  • 35g ginger, sliced about the thickness of a 1 pence piece

  • 10 spring onions

  • 25ml fish sauce

  • 50ml soy sauce

  • 2 cloves of garlic, peeled and gently crushed

  • 100g flat medium thick rice noodles

  • ½ a bunch of fresh coriander, thick stalks removed

  • black rice vinegar


  • In a heavy-bottomed pan, add the stock and the shin and bring to a very gentle simmer. After 10 minutes, remove any foam that comes to the surface.
  • Take 8 of the spring onions, wash them and then lightly smack them with the flat of a knife. Add these along with the ginger, fish sauce, soy sauce and garlic. Place a lid on the pot and allow to simmer very, very gently for about 2 ½ hours.
  • Take the broth from the heat and check if the beef is cooked – it should be yielding when pressure is applied with the back of a spoon.
  • Fish out the spring onions, ginger, and garlic.
  • Add a tablespoon of vinegar.
  • Bring a pot of water to the boil to cook the noodles. Place the noodles in and cook for 3 minutes.
  • Drain the noodles and add them to the broth.
  • Thinly slice the remaining 2 spring onions.
  • Check the seasoning of the broth and adjust as necessary. Using soy sauce instead of salt.
  • Garnish with the thinly sliced spring onions and the picked coriander.