Description

Taiwanese Beef Noodle Soup is a hearty and comforting dish featuring tender braised beef chunks simmered in a rich, aromatic broth infused with star anise, cinnamon, and soy sauces. Served over Chinese wheat noodles with fresh bok choy and garnished with green onions and cilantro, this classic Taiwanese recipe offers a perfect balance of savory flavors and satisfying textures.

Ingredients

Beef and Broth

2 pounds beef shank or beef chuck, cut into large chunks
1 tablespoon vegetable oil
4 cloves garlic, smashed
2-inch piece of ginger, sliced
4 green onions, cut into 2-inch pieces
2 medium tomatoes, quartered
½ cup soy sauce
¼ cup dark soy sauce
¼ cup rice wine or Shaoxing wine
6 cups beef broth
2 cups water
2 star anise pods
1 cinnamon stick
1 bay leaf
1 tablespoon rock sugar or brown sugar
Salt to taste

Noodles and Garnishes

14 oz Chinese wheat noodles or ramen noodles
Blanched bok choy or baby spinach, for serving
Chopped green onions, for garnish
Fresh cilantro, for garnish
Chili oil or pickled mustard greens (optional, for serving)

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Instructions

Brown the beef: Heat vegetable oil in a large pot over medium-high heat. Add beef chunks and brown on all sides, working in batches if needed to avoid crowding. Remove the browned beef and set aside.
Sauté aromatics: In the same pot, add smashed garlic, sliced ginger, and green onions. Sauté for 2–3 minutes until fragrant and slightly softened.
Cook tomatoes: Add the quartered tomatoes to the pot and cook until they become soft and start to break down, about 3-5 minutes.
Combine beef and sauces: Return the browned beef to the pot. Pour in soy sauce, dark soy sauce, and rice wine. Stir everything to coat the beef and distribute the flavors evenly.
Add broth and spices: Pour in the beef broth and water. Add star anise pods, cinnamon stick, bay leaf, and rock sugar. Stir gently to combine all ingredients.
Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 2 to 2½ hours until the beef is tender and the broth is rich and flavorful. Skim off any excess fat that rises to the surface during cooking.
Season the broth: Taste the broth and adjust salt as needed to enhance the flavor.
Cook the noodles: While the broth is finishing, cook the Chinese wheat noodles or ramen according to package instructions. Drain and set aside.
Assemble and serve: Divide the noodles into serving bowls. Ladle the beef and rich broth over the noodles, add blanched bok choy or baby spinach, and garnish with chopped green onions and fresh cilantro. Add chili oil or pickled mustard greens if desired for extra flavor.

Notes

This soup tastes even better the next day as the flavors deepen and meld together overnight.
You can substitute beef shank with brisket or short ribs to vary the texture and flavor of the beef.
Adjust the level of soy sauces and rock sugar according to your preferred balance of savory and sweet flavors.
Bok choy and baby spinach are interchangeable green vegetable options depending on availability.