Taiwanese Beef Noodle Soup
Taiwan's pride! Rich, deeply savory braised beef broth, melt-in-your-mouth beef shanks, and springy noodles. A bowl that satisfies every craving.
Prep Time
30 min
Cook Time
120 min
Difficulty
Hard
Servings
4 servings
Allergen Warning
This recipe contains: Gluten, Soy
Ingredients (15 items)
- Beef shank800 g
- Onion1 pc
- Tomatoes2 pcs
- Ginger (old)30 g
- Garlic cloves10 pcs
- Chili peppers2 pcs
- Spicy doubanjiang2 tbsp
- Soy sauce100 ml
- Rice cooking wine (Michiu)50 ml
- Star anise3 pcs
- Cinnamon stick1 pc
- Water2000 ml
- Wheat noodles400 g
- Bok choy4 pcs
- Chopped scallions0
Instructions
- 1
Cut beef shank into large chunks. Blanch in cold water to remove impurities. Rinse clean.
- 2
Cut onion and tomatoes into chunks. Smash the ginger.
- 3
Heat oil and sauté ginger, garlic, and chili. Add doubanjiang and fry until the oil turns red.
- 4
Add onion and tomatoes, cook until softened. Add beef and stir-fry.
- 5
Add soy sauce, rice wine, star anise, cinnamon, and water. Bring to a boil.
- 6
Reduce to low heat, cover, and braise for 90 minutes until beef is fork-tender.
Low and slow simmering creates the richest broth.
Low Heat - 7
In a separate pot, cook noodles and blanch bok choy.
- 8
Place noodles in a bowl, ladle over beef soup, top with beef and greens. Sprinkle with scallions.
Voice Guide
Step 1 / 8
Perfect Pairings
What to serve alongside this dish
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
FAQ
What cut of beef is best for beef noodle soup?▾
Beef shank (with tendon) or beef brisket are ideal. Shank becomes tender with a satisfying chew, while brisket offers even marbling. Using both together gives the best result.
What's the difference between red-braised and clear broth beef noodle soup?▾
Red-braised uses doubanjiang, soy sauce, and tomatoes for a rich, dark broth. Clear broth uses onions, radish, and aromatics for a light, golden soup.
What noodles should I use for beef noodle soup?▾
Hand-pulled or knife-cut noodles are best for their chewy texture. Regular wheat noodles work too, but don't hold the broth as well.
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