A bowl of noodles and a well-spiced broth is heavenly in the colder months and a real warming treat after a long windswept winter walk. This super tasty Spiced Beef Broth with Chilli, Sesame, Ginger, Tamari and Noodles by Gill Meller really hits the spot and is filled with goodness.

The full flavour of the beef broth is packed full of natural vitamins and minerals that will give your body the winter boost it needs. 


  • 1kg
    Shin of beef on the bone
  • 2
    Carrots scrubbed and split
  • 1
    Onion quartered
  • 2
    Bay Leaves
  • 4
    Garlic cloves, bashed
  • 2 stems
    Lemon grass, bashed
  • 2 thumb-sized pieces
    Ginger, sliced
  • 1
    Red chilli, roughly chopped
  • 1 tablespoon
    Sunflower oil
  • To finish the broth

  • 3-4
    Spring onions, trimmed and thinly sliced
  • 2 tablespoons
    Sesame seeds toasted
  • 2 tablespoons
    Rice wine vinegar
  • 3-4 tablespoons
  • 2 tablespoons
    Toasted sesame oil
  • 1 medium bunch
  • 2 nests
    Medium egg noodles


  • Heat a large heavy based casserole pan over a high heat. Add the oil and when it’s hot add the pieces of beef shin. Fry the beef for 4 to 5 minutes on each side so it takes on a lovely dark caramelised colour. 

    Now add the rest of the base ingredients to the pan. Give everything a stir, pour over 1.5 litres of water or enough to cover all the ingredients, and bring the pan up to a simmer. Turn the heat down, cover with a lid and let the beef cook very gently for 3 hours.

    When the beef is lovely and tender take the pan off the heat and use a slotted spoon to lift the beef out onto a plate. Pour the cooking liquid through a fine sieve into a clean bowl or jug.

    While the beef is cooling, skim the excess fat off the top of the broth, then add the broth back to the pan. Set the pan back over the heat and bring it up to a simmer. Pull the beef shin into small shards and pieces, discarding any tougher membrane or pieces of fat. 

    When the soup is simmering, add the noodles to the pan then after a minute or so, the beef along with the rice wine vinegar, tamari, sesame oil, spring onions and toasted sesame seeds Cook for a further minute or two then take the pan off the heat. Roughly chop the coriander and stir this through.

    Check the seasoning. You can adjust the balance with a splash of more vinegar or tamari sauce.

    Ladle the broth into a bowl and serve, with extra chilli if you like and a spritz of lime juice.

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