Taiwanese Beef Noodle Soup Recipe

Name: Taiwanese Beef Noodle Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 bowls
Cuisine: Taiwanese
Ingredients: 2 lbs beef shank, cut into 2-inch chunks; 1 large onion, halved; 4 cloves garlic, smashed; 1 (2-inch) piece ginger, sliced; 2 star anise; 1 cinnamon stick; 1/4 cup soy sauce; 2 tablespoons dark soy sauce; 2 tablespoons rock sugar (or brown sugar); 1 tablespoon Sichuan doubanjiang (chili bean paste) (optional, for spicy version); 8 cups water; 1 lb fresh thick wheat noodles (or dried udon); 4 baby bok choy, halved; 2 green onions, sliced; Pickled mustard greens (suān cài) for garnish; Chili oil for serving

Taiwanese · Soup · 140 min total

Taiwanese Beef Noodle Soup recipe videos

A rich, aromatic broth with tender beef shank and chewy noodles, this iconic Taiwanese comfort food is simmered with soy sauce, star anise, and five-spice for deep umami flavor.

20
min prep

120
min cook

4
servings

Ingredients

2 lbs beef shank, cut into 2-inch chunks
1 large onion, halved
4 cloves garlic, smashed
1 (2-inch) piece ginger, sliced
2 star anise
1 cinnamon stick
1/4 cup soy sauce
2 tablespoons dark soy sauce
2 tablespoons rock sugar (or brown sugar)
1 tablespoon Sichuan doubanjiang (chili bean paste) (optional, for spicy version)
8 cups water
1 lb fresh thick wheat noodles (or dried udon)
4 baby bok choy, halved
2 green onions, sliced
Pickled mustard greens (suān cài) for garnish
Chili oil for serving

Instructions

Blanch beef chunks in boiling water for 5 minutes; drain and rinse to remove impurities. Set aside.
In a large pot, dry-roast onion halves, garlic, and ginger over medium-high heat until fragrant and slightly charred, about 3 minutes.
Add star anise, cinnamon stick, soy sauces, dark soy sauce, rock sugar, doubanjiang (if using), and water. Bring to a boil.
Add beef chunks, reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender. Skim off any foam occasionally.
While broth simmers, cook noodles according to package directions; drain and divide among bowls.
Blanch bok choy in boiling water for 1 minute; drain.
Remove beef from broth and shred or slice. Strain broth and return to pot; adjust seasoning with salt or soy sauce if needed.
To serve, place noodles in bowls, top with beef and bok choy, ladle hot broth over. Garnish with green onions, pickled mustard greens, and chili oil.

Tips

For a richer broth, roast the beef bones (if using) before simmering.
Leftover soup can be refrigerated for up to 3 days or frozen for 1 month.
Adjust spiciness by adding more or less doubanjiang or chili oil.

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