taiwan beef noodle soup recipe

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

I have been making this Taiwan beef noodle soup recipe for years, and it is a staple in our home. The rich, savory broth with tender beef and chewy noodles is something my whole family looks forward to, especially on cooler evenings. It is a hearty and satisfying meal that comes together with simple ingredients, and I love that it is packed with protein and vegetables, making it a balanced dinner option. My kids enjoy slurping up the noodles, and my husband always asks for seconds. This soup is perfect for a comforting weeknight dinner or for when you want to impress guests with a taste of authentic Taiwanese cuisine.

Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup

4.7 from 1046 votes

A comforting bowl of Taiwan beef noodle soup featuring a deeply flavored broth, tender beef shank, and springy noodles. This recipe is a family favorite that simmers to perfection, offering a warm and satisfying meal.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Broth and Beef

2 lbs beef shank, cut into 2-inch chunks
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 inch ginger, sliced
2 star anise
1 cinnamon stick
3 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon sugar
8 cups beef broth
4 cups water

For the Noodles and Garnish

1 lb fresh thick wheat noodles or udon noodles
4 baby bok choy, halved
2 green onions, sliced
Fresh cilantro for garnish
Chili oil for serving (optional)

👨‍🍳Directions

1In a large pot, heat the vegetable oil over medium-high heat. Add the beef shank chunks and sear until browned on all sides, about 5 minutes. Remove the beef and set aside.
2In the same pot, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and sliced ginger, and cook for 1 minute until fragrant.
3Add the star anise and cinnamon stick to the pot, stirring for 30 seconds. Then add the soy sauce, dark soy sauce, and sugar, stirring to combine.
4Return the browned beef to the pot. Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the beef is very tender.
5While the broth simmers, cook the noodles according to package directions. Drain and set aside. Also, blanch the baby bok choy in boiling water for 1-2 minutes, then drain.
6To serve, divide the cooked noodles among bowls. Ladle the hot broth and beef over the noodles. Top with blanched bok choy, sliced green onions, and fresh cilantro. Add chili oil if desired.

🔧Equipment

Large pot or Dutch oven
Chef’s knife
Cutting board
Slotted spoon
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: 5g🥩Protein: 35g

📝Notes

For an even richer flavor, let the broth cool and refrigerate overnight. Skim off any solidified fat before reheating. You can also use beef chuck if beef shank is unavailable.

Watch Video Of How Taiwanese Beef Noodle Soup Works

This Taiwan beef noodle soup recipe has become a go to in our house for its deep, comforting flavors and how it brings everyone to the table. It is a wonderful dish for family gatherings or a quiet weekend meal, and I always feel good serving something so nourishing and delicious. I hope you enjoy making it as much as we do.

❓ Frequently Asked Questions About Taiwanese Beef Noodle Soup

1. Can I use a different cut of beef for this soup?

Yes, you can use beef chuck or brisket instead of beef shank. These cuts also become tender when simmered for a long time. Just be sure to cut them into similar sized chunks.

2. What type of noodles are best for Taiwan beef noodle soup?

Thick, chewy wheat noodles are traditional. You can use fresh udon noodles or dried thick noodles. If you cannot find these, wide rice noodles or even ramen noodles can work as a substitute.

3. Can I make this soup in a slow cooker or Instant Pot?

Absolutely. For a slow cooker, sear the beef and aromatics on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the saute function for searing, then pressure cook on high for 45 minutes with a natural release.

4. How can I make the broth more flavorful?

To deepen the flavor, you can add a tablespoon of tomato paste when sauteing the aromatics. Some recipes also include a small piece of dried tangerine peel or a teaspoon of white pepper for added complexity.

5. Can I freeze the leftovers?

Yes, this soup freezes well. Allow it to cool completely, then store the broth and beef in an airtight container. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator and reheat on the stovetop. Cook fresh noodles when serving.

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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