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
Scale
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.
