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Simple Beef Noodle Broth Recipe

Chinese · Soup · 130 min total

A rich, savory beef broth that serves as the perfect base for noodle soups. This recipe yields a deeply flavored broth using simple ingredients and minimal effort.

Ingredients

• 2 lbs beef bones (marrow or knuckle)
• 1 lb beef shank or brisket
• 1 large onion, halved
• 3 cloves garlic, smashed
• 2 inch piece ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 8 cups water
• Salt to taste

Instructions

1. Place beef bones and shank in a large pot and cover with cold water. Bring to a boil over high heat, then drain and rinse bones and meat under cold water. Clean the pot.
2. Return bones and meat to the pot. Add onion, garlic, ginger, star anise, cinnamon stick, soy sauce, fish sauce, sugar, and 8 cups of water.
3. Bring to a boil, then reduce heat to low and simmer, partially covered, for 2 hours. Skim off any foam or fat that rises to the surface occasionally.
4. Remove the beef shank after 1 hour (or when tender) and set aside. Continue simmering the bones for the remaining time.
5. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Season with salt to taste.
6. Slice the reserved beef shank thinly. Serve broth over cooked noodles and top with sliced beef, garnishing with fresh herbs and bean sprouts if desired.

Tips

• For a clearer broth, skim the foam diligently during the first 30 minutes.
• The broth can be refrigerated for up to 3 days or frozen for 3 months.
• Add a splash of rice vinegar or lime juice before serving for brightness.

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