Beef shin, soy & ginger noodle broth

Main courseServes 3-4

Simple to make and packed with delicious flavour, this soup recipe from Chef George Ryle and the team at Swaledale Butchers is wholesome, restorative and incredible slurpable on a chilly Autumn evening. For more recipe inspiration visit


500g Diced Shin of Beef

1.4 ltr beef or chicken stock

35g ginger, thinly sliced

10 spring onions

25ml fish sauce

50ml soy sauce

2 cloves of garlic, peeled and crushed

100g flat medium thick rice noodles

½ a bunch of fresh coriander, thick stalks removed

black rice vinegar



  1. 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.
  2. 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.
  3. 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.
  4. Fish out the spring onions, ginger, and garlic.
  5. Add a tablespoon of vinegar.
  6. Bring a pot of water to the boil to cook the noodles. Place the noodles in and cook for 3 minutes.
  7. Drain the noodles and add them to the broth.
  8. Thinly slice the remaining 2 spring onions.
  9. Check the seasoning of the broth and adjust as necessary. Using soy sauce instead of salt.
  10. Garnish with the thinly sliced spring onions and the picked coriander and serve.