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Classic Beef Noodle Soup Recipe

Chinese · Soup · 140 min total

A hearty and aromatic beef noodle soup with tender chunks of beef, rich broth, and chewy noodles, perfect for a comforting meal.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 (2-inch) piece ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 8 cups beef broth
• 1 lb dried wheat noodles (or fresh)
• 4 baby bok choy, halved
• 2 green onions, sliced
• Salt and white pepper to taste

Instructions

1. Blanch beef cubes in boiling water for 2 minutes, then drain and rinse.
2. In a large pot, combine beef, onion, garlic, ginger, star anise, cinnamon stick, soy sauces, sugar, and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
3. Remove beef from broth and set aside. Strain broth through a fine-mesh sieve, discarding solids. Return broth to pot and season with salt and white pepper.
4. Cook noodles according to package directions; drain and divide among bowls.
5. Blanch bok choy in boiling water for 1 minute, then drain.
6. To serve, place beef over noodles, ladle hot broth over, and top with bok choy and green onions.

Tips

• For a richer flavor, toast the star anise and cinnamon in a dry pan before adding to the broth.
• Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently.
• Add chili oil or chili flakes for a spicy kick.

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