If you are searching for a soul-warming dish that combines tender meat, savory broth, and comforting noodles, look no further than this Taiwanese Beef Noodle Soup Recipe. This classic Taiwanese favorite brings together succulent chunks of beef slowly braised in a fragrant mix of spices and soy sauces, all served over chewy wheat noodles with fresh greens and aromatic garnishes. Every spoonful bursts with layers of rich flavor and a pleasing texture that feels like a warm hug on a chilly day. Whether you’re new to Taiwanese cuisine or a longtime fan, this Taiwanese Beef Noodle Soup Recipe is a must-try that will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Getting this Taiwanese Beef Noodle Soup Recipe just right comes down to a handful of simple yet essential ingredients. Each one plays an important role, lending depth, texture, or vibrant color that makes the dish unforgettable.
- Beef shank or beef chuck: Choose a cut with connective tissue to achieve that tender, melt-in-your-mouth texture after slow cooking.
- Vegetable oil: Used for searing the beef, it adds a flavorful crust and locks in juices.
- Garlic: Fresh and smashed to release its pungent aroma, infuses the broth with savory warmth.
- Fresh ginger: Sliced to bring a subtle zing that balances the rich beef flavors.
- Green onions: Added early for sweet onion notes and later for a fresh garnish.
- Soy sauce and dark soy sauce: These create the deep umami backbone and beautiful dark color in the broth.
- Shaoxing wine or dry sherry: Adds a complex, slightly sweet flavor that complements the meat perfectly.
- Tomato paste: Provides acidity and a subtle sweetness that brightens the broth.
- Beef broth and water: The liquid base that simmers all the flavors together.
- Star anise, cinnamon stick, and bay leaf: Warm spices that perfume the soup with its signature aromatic notes.
- Sugar, salt, and black pepper: Essential seasoning to balance and enhance the overall taste.
- Fresh or dried wheat noodles: The chewy, satisfying foundation of the dish.
- Bok choy or Chinese mustard greens: Added for a fresh, crisp contrast in texture and color.
- Chopped green onions and cilantro: Classic garnishes that add brightness and herbal fragrance.
How to Make Taiwanese Beef Noodle Soup Recipe
Step 1: Sear the Beef
Start by heating vegetable oil in a large pot over medium-high heat until shimmering. Add the beef chunks and brown them on all sides. This searing step is crucial as it develops a rich, caramelized flavor on the meat and helps seal in its juices, forming the foundation of your broth’s meaty body.
Step 2: Build the Aromatics
Once the beef is nicely browned, toss in the smashed garlic, sliced ginger, and green onion sections. Sauté for about a minute until fragrant, which awakens and layers the aroma profile of the soup right from the start.
Step 3: Add the Sauces and Tomato Paste
Stir in soy sauce, dark soy sauce, Shaoxing wine, and tomato paste, thoroughly coating the beef and aromatics. These ingredients not only tenderize the meat but also create the rich, umami-rich, and slightly tangy base classic to this Taiwanese Beef Noodle Soup Recipe.
Step 4: Pour in Liquids and Spices
Pour in the beef broth and water, then add star anise pods, the cinnamon stick, and the bay leaf along with sugar, salt, and black pepper. Bring everything to a boil to meld the flavors and then reduce the heat to low to simmer gently.
Step 5: Slow Simmer for Tenderness
Cover the pot and let the soup simmer for 2 to 2.5 hours. This slow cooking breaks down the connective tissues in the beef making it tender and infusing the broth with a deep, rich flavor — the hallmark of an authentic Taiwanese Beef Noodle Soup Recipe.
Step 6: Prepare Noodles and Greens
Cook the noodles according to package directions until tender but still slightly firm (al dente). At the same time, blanch bok choy or your chosen greens in boiling water for just 1 to 2 minutes so they stay bright and crisp.
Step 7: Assemble and Serve
Divide the noodles among bowls, top each serving with generous chunks of the tender beef, pour over hot broth, and add the blanched greens. Garnish with chopped green onions and cilantro for a fresh, vibrant finish. This final step turns the soup into a feast for both the eyes and the palate.
How to Serve Taiwanese Beef Noodle Soup Recipe
Garnishes
The perfect bowl of Taiwanese Beef Noodle Soup Recipe is crowned with freshly chopped green onions and cilantro, which add lively herbal notes and a little crunch. Some like to finish it off with a drizzle of chili oil or pickled mustard greens for extra depth and heat, making each bite exciting and personalized.
Side Dishes
This soup shines as a stand-alone meal, but pairing it with simple sides like steamed buns, pickled vegetables, or a crisp cucumber salad can round out the experience beautifully. These sides provide contrasting textures and flavors that enhance the rich and hearty soup.
Creative Ways to Present
For a fun twist, serve the Taiwanese Beef Noodle Soup Recipe family-style in a large clay pot to keep it warm or in individual rustic bowls for a cozy, intimate vibe. Adding a side of chili sauce or garlic oil allows guests to adjust the boldness, making it interactive and customizable.
Make Ahead and Storage
Storing Leftovers
Your Taiwanese Beef Noodle Soup Recipe can be refrigerated in an airtight container for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day. Keep the noodles and greens separate to maintain their texture.
Freezing
If you want to store it longer, freeze the broth and beef (without noodles or greens) in a freezer-safe container. It will keep well for up to 3 months. Thaw overnight before reheating, and add freshly cooked noodles and blanched greens when serving.
Reheating
Reheat the soup gently on the stovetop over medium-low heat to avoid toughening the beef. Add the noodles and greens just before serving to keep everything fresh and delicious. Stir occasionally to ensure even warming without overcooking.
FAQs
Can I use other cuts of beef for this soup?
Absolutely! While beef shank or chuck are preferred for their tenderness and flavor, brisket or oxtail can also work well. Just adjust your cooking time accordingly to ensure the beef becomes tender without drying out.
Is it necessary to use dark soy sauce?
Dark soy sauce adds a robust, slightly sweet depth and beautiful color to the broth. If you don’t have it on hand, regular soy sauce can substitute, though the broth will be lighter in color and slightly less rich.
Do I have to use Shaoxing wine?
Shaoxing wine provides a signature complexity, but dry sherry is a great alternative if you can’t find it. If you prefer, you can omit it, but the flavor profile won’t be quite as authentic or layered.
Can I make this soup vegetarian?
This particular Taiwanese Beef Noodle Soup Recipe is beef-based, but you could create a vegetarian version by substituting the broth with a rich vegetable stock and using tofu or mushrooms instead of beef. Keep the spices and sauces for that classic profile.
How spicy is this soup?
The base soup is mild and deeply savory, but many love to add chili oil or fresh chilies at the table for heat. This way, you can adjust the spice level to your liking without overwhelming the comforting flavors.
Final Thoughts
There is something truly special about making and sharing this Taiwanese Beef Noodle Soup Recipe with friends and family. Its tender beef, fragrant broth, and satisfying noodles embody heartwarming comfort and cultural richness in every bowl. Take your time, savor the process, and enjoy this delicious taste of Taiwan that’s sure to become a cherished favorite in your home.
Print
Taiwanese Beef Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Taiwanese
- Diet: Dairy-Free
Description
Taiwanese Beef Noodle Soup is a hearty and comforting dish featuring tender braised beef chunks simmered in a flavorful broth infused with soy sauce, star anise, cinnamon, and Shaoxing wine. Served with fresh or dried wheat noodles and vibrant greens, this classic Taiwanese main course delivers rich, aromatic, and satisfying flavors perfect for any meal.
Ingredients
Beef and Aromatics
- 2 pounds beef shank or beef chuck, cut into large chunks
- 2 tablespoons vegetable oil
- 4 cloves garlic, smashed
- 1 thumb-size piece fresh ginger, sliced
- 2 green onions, cut into large sections
Seasonings and Broth
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons tomato paste
- 6 cups beef broth
- 2 cups water
- 2 star anise pods
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon sugar
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
Noodles and Garnishes
- 12 ounces fresh or dried wheat noodles
- Bok choy or Chinese mustard greens for serving
- Chopped green onions and cilantro for garnish
Instructions
- Brown the Beef: Heat vegetable oil in a large pot over medium-high heat. Add the beef chunks and sear on all sides until nicely browned, developing deep flavor and color.
- Sauté Aromatics: Add the smashed garlic, sliced ginger, and green onion sections to the pot. Cook for about 1 minute until fragrant, stirring frequently to release the flavors.
- Add Seasonings and Liquids: Stir in soy sauce, dark soy sauce, Shaoxing wine, and tomato paste, coating the beef evenly with the mixture. Then pour in beef broth and water. Add star anise pods, cinnamon stick, bay leaf, sugar, salt, and black pepper to enhance the broth complexity.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 2 to 2.5 hours, until the beef is very tender and flavors meld beautifully. Skim off any excess fat from the surface as needed during simmering.
- Cook the Noodles and Vegetables: Prepare the noodles according to package instructions. Meanwhile, blanch bok choy or mustard greens in boiling water for 1 to 2 minutes until just tender-crisp, then drain.
- Assemble and Serve: Divide the cooked noodles into serving bowls. Top with tender beef chunks and ladle the flavorful broth over. Arrange blanched greens on the side and garnish with chopped green onions and cilantro. Serve hot and enjoy.
Notes
- The soup tastes even better the next day as the flavors deepen and meld further.
- Adjust salt and soy sauce to taste before serving for perfect seasoning balance.
- For some heat, add chili oil or chili flakes according to preference.
- Use beef chuck as an alternative to beef shank for a slightly different texture.
