Taiwanese beef noodle soup is a beloved bowl of tender braised beef, springy wheat noodles, and deeply seasoned broth. The long simmer transforms simple ingredients into a richly aromatic meal.
This version builds the broth with soy, Shaoxing wine, doubanjiang, ginger, garlic, and whole spices. The beef cooks until spoon-tender while the noodles and greens are prepared separately for a clean finish.
Keep the broth at a gentle simmer rather than a hard boil. Slow cooking keeps the beef tender and leaves the soup clear and balanced.
Serving Suggestions
Serve with bok choy, scallions, pickled mustard greens, and a little chile oil. Add the noodles to each bowl just before ladling in the hot broth.
Recipe Notes
The broth and beef can be made two days ahead and refrigerated. Chill the broth overnight to remove excess fat, then reheat gently before serving.
Taiwanese Beef Noodle Soup
Equipment
- Large Dutch oven
- Fine-mesh strainer
- Large pot
- Chef’s knife
Ingredients
Broth and Beef
- 2 lb beef shank cut into large pieces
- 8 cups beef stock low sodium
- 1/4 cup soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp doubanjiang chile bean paste
- 1 large yellow onion quartered
- 5 cloves garlic crushed
- 1 inch fresh ginger sliced
- 2 star anise
- 1 cinnamon stick
Noodles and Garnishes
- 1 lb fresh wheat noodles or 12 oz dried
- 2 cups bok choy halved
- 1/4 cup pickled mustard greens chopped
- 4 scallions sliced
Instructions
Braise the Beef:
- Blanch the beef in boiling water for 5 minutes, drain, and rinse. This keeps the finished broth clean.
- Return the beef to a Dutch oven with the stock, soy sauce, Shaoxing wine, doubanjiang, onion, garlic, ginger, star anise, and cinnamon.
- Bring to a simmer, cover partially, and cook over low heat for 2 to 2 1/2 hours until the beef is tender.
- Strain the broth if desired and return the beef to the pot. Taste and adjust the seasoning.
Cook and Serve:
- Cook the noodles according to the package directions. Blanch the bok choy in the same pot during the last minute.
- Divide noodles and bok choy among bowls. Add beef, ladle in hot broth, and finish with mustard greens and scallions.
Notes
- Blanching the beef before braising gives a cleaner broth.
- Add chile oil at the table for extra heat.
- Keep noodles separate from the broth when storing leftovers.