beef noodle soup taiwan recipe

Written BySheba G Updated On
beef noodle soup taiwan recipe
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The Best beef noodle soup taiwan recipe

I have been making this beef noodle soup for years and it is one of those recipes that always gets requested by my family. The broth is rich and savory with tender chunks of beef and chewy noodles that make it a complete meal in a bowl. My kids love it because it is comforting and filling and I love it because it is packed with protein and vegetables which makes it a healthy choice for dinner. This Taiwanese style soup is perfect for cold days or when you want something hearty and satisfying. It has become a staple in our home and I am excited to share this recipe with you.

Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup

4.8 from 1509 votes

A rich and aromatic beef noodle soup with tender beef, chewy noodles, and a deeply flavored broth. This Taiwanese classic is simmered with soy sauce, star anise, and ginger for a comforting meal.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Broth

2 pounds beef shank or chuck, cut into chunks
8 cups water
1/4 cup soy sauce
2 tablespoons dark soy sauce
2 tablespoons rice wine or dry sherry
2 tablespoons brown sugar
3 slices ginger
4 cloves garlic, smashed
2 star anise
1 cinnamon stick
1 teaspoon Sichuan peppercorns
2 green onions, cut into 2-inch pieces
1 dried red chili (optional)

For the Soup

1 pound fresh thick wheat noodles or dried udon noodles
4 baby bok choy, halved
1/4 cup chopped green onions for garnish
1 tablespoon chili oil (optional)

👨‍🍳Directions

1Bring a large pot of water to a boil. Add the beef chunks and blanch for 3 minutes to remove impurities. Drain and rinse the beef under cold water.
2In the same pot, add 8 cups of fresh water, the blanched beef, soy sauce, dark soy sauce, rice wine, brown sugar, ginger, garlic, star anise, cinnamon stick, Sichuan peppercorns, green onions, and dried red chili if using. Bring to a boil.
3Reduce the heat to low, cover, and simmer for 1.5 hours or until the beef is tender. Skim off any foam that rises to the surface.
4While the broth simmers, cook the noodles according to package directions. Drain and set aside.
5In the last 5 minutes of cooking, add the baby bok choy to the broth and cook until wilted.
6To serve, divide the noodles among bowls. Ladle the hot broth and beef over the noodles. Garnish with chopped green onions and a drizzle of chili oil if desired.

🔧Equipment

Large pot or Dutch oven
Slotted spoon
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

Tips: For a deeper flavor, toast the star anise and cinnamon stick in a dry pan before adding to the broth. You can also use beef broth instead of water for a richer soup.

Watch Video Of How Taiwanese Beef Noodle Soup Works

This Taiwanese beef noodle soup is a wonderful dish to share with family and friends. It is hearty, flavorful, and always brings everyone together around the table. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Taiwanese Beef Noodle Soup

1. Can I use a different cut of beef?

Yes, you can use beef chuck, brisket, or even oxtail. The key is to use a cut with some marbling so it becomes tender during the long simmer.

2. How do I store leftovers?

Store the broth and beef separately from the noodles to prevent the noodles from getting soggy. Keep in an airtight container in the fridge for up to 3 days.

3. Can I make this in a slow cooker?

Yes, after blanching the beef, add all broth ingredients to a slow cooker and cook on low for 6 to 8 hours or on high for 4 hours.

4. What noodles work best?

Fresh thick wheat noodles are traditional, but you can use udon, ramen, or even rice noodles. Dried noodles work fine too.

5. Is this soup spicy?

The recipe is mildly spiced from the Sichuan peppercorns and star anise. Add the dried red chili for heat or skip it for a milder version.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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