A warming spiced beef broth served with tender chunks of beef, springy noodles and fresh vegetables, this Taiwanese beef noodle soup is a must for warming the soul

What are Taiwanese beef noodles?

Taiwanese beef noodle soup is a beloved culinary staple in Taiwan, renowned for its flavorful broth, tender beef, and satisfying noodles. The dish typically features beef chunks or slices paired with wheat noodles like udon or egg noodles, creating a comforting and hearty meal. Infused with a blend of aromatic spices such as star anise, garlic, ginger, and soy sauce, the broth is the heart and soul of this dish, delivering depth and richness to every spoonful.

Moreover, Taiwanese beef noodle soup often incorporates a variety of vegetables to add texture and freshness to the dish. Bok choy, green onions, and occasionally pickled mustard greens are common additions, enhancing the complexity of flavors. This versatile dish also offers regional variations, with some versions spicier or showcasing different cuts of beef to cater to diverse preferences.

To further elevate the dining experience, Taiwanese beef noodle soup is served with an array of condiments on the side. Chili oil, vinegar, and soy sauce are among the popular choices, allowing diners to customize the flavor according to their taste preferences. This interactive element adds to the charm of enjoying this beloved Taiwanese delicacy.

Whether savored in bustling restaurants, bustling night markets, or humble street food stalls, Taiwanese beef noodle soup holds a cherished place in Taiwan’s culinary heritage. Loved by locals and embraced by visitors, it embodies the essence of Taiwanese comfort food, inviting all to indulge in its delicious flavors and heartwarming appeal.

Ingredients

Beef broth

• Beef Shank: Provides the base flavor and richness for the broth, imparting a meaty taste as it simmers.
• Oil: Used to sauté the aromatics and beef shank, enhancing their flavors and helping to develop a deeper color in the broth.
• Ginger, Garlic, Scallions, Onion, Tomato: These aromatic vegetables add layers of flavor and fragrance to the broth, creating a savory and aromatic base.
• Dried Chilies, Tomato Paste, Spicy Bean Paste (Douban Jiang): Contribute to the soup’s spiciness and depth of flavor, adding a kick of heat and savory umami notes.
• Rock Sugar: Adds a touch of sweetness to balance the savory and spicy flavors in the broth.
• Chicken Powder, Yumyum (or MSG): Enhances the savory taste of the broth, providing depth and richness to the overall flavor profile.
• Soy Sauce, Shaoxing Wine: These ingredients add depth, umami, and a touch of sweetness to the broth, enhancing its overall flavor.
• Water: Serves as the main liquid for the soup base, providing the necessary hydration to simmer the ingredients and develop the flavors.
• Spices (Star Anise, Chinese Cinnamon, Bay Leaves, Fennel Seeds, Cumin Seeds, Coriander Seeds, Sichuan Peppercorns, Five-Spice Powder, Black Pepper): Infuse the broth with complex and aromatic flavors, adding warmth, depth, and a hint of spice.

To serve

• Fresh Wheat Noodles: Serve as the carbohydrate base of the dish, providing substance and texture to the soup.
• Bok Choy: Adds freshness, texture, and a hint of sweetness to the soup, balancing the richness of the broth.
• Finely Chopped Cilantro, Scallions: Used as garnishes to add brightness and freshness to the finished soup.
• Pickled Mustard Greens (optional): Adds tanginess and crunch as a condiment, offering a contrast to the savory flavors of the broth.

How to make the broth

1. Prepare the Beef: If using beef shank, you can choose to blanch it first to remove impurities. Bring a pot of water to a boil, add the beef shank, and let it boil for a few minutes. Then, remove the beef, discard the water, and rinse the beef under cold water. This step is optional but helps to create a clearer broth.
2. Sauté the Aromatics: Heat oil in a large pot over medium heat. Add crushed ginger, crushed garlic, chopped scallions, wedged onion, wedged tomato, and torn dried chilies. Sauté until aromatic, about 3-4 minutes.

1. Add Flavoring Agents: Stir in tomato paste, spicy bean paste (douban jiang), rock sugar, chicken powder, and yumyum (or MSG), if using. Cook for another 2-3 minutes to allow the flavors to meld.
2. Incorporate Liquid Ingredients: Pour in soy sauce and Shaoxing wine, stirring to combine. Then, add water to the pot to create the soup base.
3. Infuse with Spices: Add the Chinese aromatic herb packet (lu bao) or homemade spice sachet to the pot. If using individual spices, tie them up in cheesecloth for easy removal later. This step infuses the broth with aromatic flavors.
4. Simmer the Broth: Bring the broth to a boil, then reduce the heat to low. Let the broth simmer gently for 2-3 hours to allow the flavors to develop and the beef to become tender. Skim off any foam or impurities that rise to the surface during cooking.

5. Adjust Seasoning: Taste the broth and adjust the seasoning if necessary. Add more soy sauce, salt, or other seasonings to achieve the desired flavor balance.
6. Strain the Broth: Once the broth has simmered to perfection, remove the Chinese aromatic herb packet or spice sachet, and strain the broth to remove any solid pieces and achieve a clear, flavorful liquid.

Taiwanese Beef Noodle Soup

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Print Recipe

A warming spiced beef broth served with tender chunks of beef, springy noodles and fresh vegetables, this beef noodle soup is a must for warming the soul

• Total Time: 3 hours
• Yield: 10 servings 1x

Ingredients

Scale 1x2x3x

For the Beef

• 3 pounds (1.4 kg) beef shank, whole
• 2 tablespoons oil
• 5 cm piece of ginger, crushed
• 6 cloves garlic, crushed
• 3 scallions, chopped into 5 cm pieces
• 1 onion, wedged
• 1 tomato, wedged
• 4 dried chilies, torn in half
• 1 tablespoon tomato paste
• 2 tablespoons spicy bean paste (douban jiang)
• 1 large chunks rock sugar
• 1 tbs chicken powder
• 1 tbs yumyum, or you can buy it here or use MSG
• 120 ml soy sauce
• 120 ml Shaoxing wine
• 1.9 liters water (for the soup base)
• 1 Chinese aromatic herb packet (lu bao) or homemade spice sachet

For Serving

• 32 ounces (900 g) fresh wheat noodles
• Small bunches of bok choy for each serving
• Finely chopped cilantro
• Finely chopped scallions
• Pickled mustard greens (optional)

Homemade Spice Sachet (if lu bao is unavailable)

• 4 star anise
• 1 Chinese cinnamon stick
• 3 bay leaves
• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 teaspoon coriander seeds
• 2 tablespoons Sichuan peppercorns
• 1/4 teaspoon five-spice powder
• 1/4 teaspoon black pepper

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Instructions

1. Bring a pot of water to a boil. Blanch the beef shank for 3-4 minutes, then remove them and rinse under cold water. Set aside.
2. Meanwhile heat a large frypan over medium heat and toast the spices for the homemade spice sachet until fragrant. Remove from the heat and add it to a spice pouch to be used later.
3. Heat the oil in a large pot over medium-high heat. Add the ginger, garlic, scallions, onion, tomato, and dried chilies. Cook until fragrant, about 3-4 minutes.
4. Stir in the tomato paste and spicy bean paste (douban jiang). Add the sugar, soy sauce, chicken powder , yumyum and Shaoxing wine. Stir to combine.
5. Return the blanched beef shank to the pot, stirring to coat them in the sauce. Cook for another 2-3 minutes.
6. Pour in the water and add the Chinese aromatic herb packet (lu bao) or homemade spice sachet. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours until the beef is tender.
7. While the soup is simmering, cook the fresh wheat noodles according to the package instructions. Drain and set aside.
8. When the beef is tender, remove the beef and the lu bao or spice sachet from the pot. Adjust the seasoning of the soup with salt and pepper, if needed.
9. Cut the beef into bite-sized chunks and return to the broth
10. To serve, divide the cooked noodles into bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a generous amount of broth and beef.
11. Add a handful of bok choy to each serving bowl. Garnish with chopped cilantro and scallions. Serve with pickled mustard greens on the side.

• Author: Vincent Yeow Lim
• Cook Time: 3 hours
• Category: Noodles
• Method: Intermediate
• Cuisine: Taiwanese

Nutrition

• Serving Size:
• Calories: 593
• Sugar: 6.9 g
• Sodium: 492 mg
• Fat: 8.7 g
• Carbohydrates: 80.1 g
• Fiber: 10.2 g
• Protein: 41.8 g
• Cholesterol: 53.2 mg