Asian Beef and Noodle Broth

Spice up your soup with this economical meal that’s warm, hearty and full of oriental flavour. For an extra kick add some more chilli – you’ll be bowled over by every tasty spoonful.
Asian Beef and Noodle Broth preparation time
Prep: 20 minutes
Asian Beef and Noodle Broth cook time
Cook: 2 hours 30 minutes
Asian Beef and Noodle Broth preparation time Serves: 4
Asian Beef and Noodle Broth preparation time Cook Using: Hob

Method

  • Place all of the ingredients into a large saucepan, bring to the boil, reduce the temperature and simmer for two hours. Using a large spoon, lift the beef out of the pan and place onto a plate. 
  • Remove the bone and any fat and using a knife and fork shred the meat into little pieces.
  • Sieve the remaining stock to remove and discard the vegetables. You should be left with about 1 litre of delicious stock.
  • Pour the stock back into the saucepan and bring to the boil, then reduce to a simmer and add the garlic, ginger, shrimp paste, sugar, chilli and fish sauce. 
  • Add the spring onions, Pak choi, noodles, cooked shin and coriander and simmer for another few minutes. Ladle into warm bowls and serve.

Ingredients

Stage One

  • 700 g Northern Ireland Farm Quality Assured beef shin
  • 1.5 litres Water
  • 1 Large onion
  • 2 Garlic cloves peeled and chopped in half
  • 45 g Fresh ginger peeled and chopped
  • 3 Celery sticks washed and roughly chopped
  • 2 Carrots peeled and roughly chopped

Stage Two

  • 1 Garlic clove crushed
  • 30 g Fresh ginger peeled and grated
  • 0.5 tsp shrimp paste
  • 1 tsp brown sugar
  • 1 Thai red chilli finely chopped
  • 1 tsp fish sauce
  • 4 spring onions
  • 150 g Pak choi or baby spinach leaves
  • 250 g cooked noodles
  • Shredded beef shin
  • coriander leaves