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A close-up shot of a steaming bowl of beef noodle soup, featuring wavy noodles, tender beef chunks, mushrooms, and green onions.
Daniel

Hearty Taiwanese-Style Beef Noodle Soup

A rich and savory broth, tender chunks of braised beef, and chewy noodles come together in this comforting, homestyle beef noodle soup. Perfect for a chilly day, this recipe is packed with deep, aromatic flavors.
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Prep Time 25 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Asian, Taiwanese
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Braised Beef and Broth
  • 2.5 lbs beef shank or chuck roast cut into 1.5-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion roughly chopped
  • 6 cloves garlic smashed
  • 2 inch piece of ginger peeled and thickly sliced
  • 2 star anise
  • 1 3-inch cinnamon stick
  • 2 bay leaves
  • 1/4 cup soy sauce low sodium recommended
  • 2 tbsp dark soy sauce for color
  • 2 tbsp Shaoxing wine or dry sherry
  • 1 tbsp rock sugar or brown sugar
  • 8 cups beef broth low sodium
  • 2 medium carrots peeled and cut into 1-inch chunks
For Assembly and Garnish
  • 1 lb dried or fresh wheat noodles such as ramen, udon, or knife-cut noodles
  • 6 baby bok choy halved lengthwise and washed
  • 1/4 cup fresh cilantro roughly chopped
  • 3 scallions thinly sliced
  • Chili oil or paste for serving, to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Skimmer or large spoon
  • Large pot for cooking noodles
  • Fine-mesh strainer

Method
 

Prepare the Beef and Broth
  1. Pat the beef cubes dry with paper towels and season lightly with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  2. Carefully add the beef to the pot in a single layer, being careful not to overcrowd. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. Work in batches if necessary. Remove the browned beef from the pot and set aside on a plate.
  3. Reduce the heat to medium. Add the chopped onion, smashed garlic, and sliced ginger to the pot. Sauté for 3-4 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
  4. Add the star anise, cinnamon stick, and bay leaves. Toast the spices for about 1 minute until fragrant.
  5. Pour in the Shaoxing wine to deglaze the pot, scraping the bottom to release any remaining flavorful bits. Let it bubble for 30 seconds. Stir in the soy sauce, dark soy sauce, and rock sugar until the sugar is dissolved.
  6. Return the seared beef and any accumulated juices to the pot. Add the beef broth and the carrot chunks. Stir everything together and bring the liquid to a boil.
  7. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 2.5 to 3 hours. The beef should be fall-apart tender when done. During the first 30 minutes of simmering, occasionally skim off any foam or excess fat that rises to the surface.
  8. Once the beef is tender, taste the broth and adjust seasoning if necessary, adding more soy sauce for saltiness or a pinch of sugar for balance. You can remove the large aromatics (star anise, cinnamon, ginger slices, bay leaves) with a slotted spoon if you prefer.
Cook Noodles and Assemble
  1. When you are ready to serve, bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente.
  2. During the last 2 minutes of the noodle cooking time, add the halved baby bok choy to the pot to blanch them until they are bright green and crisp-tender. Drain the noodles and bok choy well.
  3. Divide the cooked noodles among 6 large serving bowls. Arrange a few pieces of the tender beef and carrots on top of the noodles in each bowl.
  4. Ladle the hot, aromatic broth over the beef and noodles. Place a few halves of the blanched bok choy in each bowl.
  5. Garnish generously with fresh cilantro and sliced scallions. Serve immediately with chili oil on the side for each person to add to their liking.

Notes

Make Ahead: The beef and broth can be made up to 3 days in advance and stored in the refrigerator. The flavor often improves overnight. Reheat gently on the stovetop before cooking the noodles and assembling.
Freezing: The cooked beef and broth freeze well for up to 3 months. Thaw in the refrigerator overnight before reheating. Cook noodles fresh for best results.