Taiwanese Beef Noodles Soup (牛肉麵)
If you’ve ever found yourself craving something comforting and full of flavour, then Taiwanese Beef Noodle Soup is a must-try. This rich, savoury broth, tender beef, and slurp-worthy noodles have been a beloved dish in Taiwan for decades. I’ve always been drawn to it because it combines so much depth in one bowl – perfect for chilly nights or just when you need something hearty to fill you up.
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About this recipe
Taiwanese Beef Noodle Soup is more than just a hearty meal - it’s a piece of history in a bowl.
This iconic dish traces its roots to the 1940s when Chinese soldiers who moved to Taiwan brought their love for beef noodle soup with them. Over the years, it evolved, with each region and family adding their unique spin to the recipe.
The beauty of Taiwanese Beef Noodle Soup lies in its deep, flavourful broth, which simmers for hours, allowing all the spices to meld together perfectly. Tender beef, garlic, ginger, and soy-based seasonings come together to create a dish that’s rich, comforting, and utterly soul-satisfying.
Whether you’re enjoying it at a bustling street stall or preparing it at home, this soup has a way of making you feel connected to Taiwan’s vibrant food culture. Plus, it’s become a national favourite with Taiwan even holding an annual Beef Noodle Soup Festival to celebrate this beloved dish!
This was actually one of the first things I made in the pandemic, and I really think by now I have perfected it. Hope you try this soon - it's really worth the effort as it's genuinely an incredible bowl of noodles to enjoy alone or with your loved ones.
Here I've used a pressure cooker to reduce the overall cooking time, but simmering it slowly on the stove also works! The flavourful end result will definitely have you revisiting this recipe for sure!
Ingredients
- 600g beef shin/shank, or braising beef
- 1 onion, roughly chopped
- 1 heaped tbsp Chinese doubanjiang
- 3 large tomatoes
- 2 tbsp soy sauce
- 1 litre of stock, and more water if needed for simmering
- 1 tsp Chinese five spice powder
- 2 tbsp Chinese cooking wine
- 3 cloves of garlic, peeled and crushed
- 3 stalk of spring onion, roughly chopped
- 3 slices of ginger
- 2 tbsp sugar
Serve with:
- noodles of choice
- blanched pak choi leaves
- fresh coriander
Pair it with
Instructions
- Prepare the broth: Start by adding beef, fresh ginger, and spring onions to a large pot of water. Bring it to a boil over medium heat. Skim off any impurities to keep the broth clear.
- Simmer for flavour: Once the water is clear, add beef stock and other ingredients. Let the soup simmer for 2-4 hours, or use a pressure cooker for a quicker 15-20 minute cook.
- Monitor water levels: Keep an eye on the water level and top up if needed. Season with salt only after the beef is tender to prevent it from drying out.
- Cook noodles and pak choi: While the broth simmers, cook noodles and blanch pak choi for added freshness.
- Assemble the soup: When the beef is tender and the broth is rich, assemble your bowls with noodles, pak choi, beef, and broth. Garnish with fresh spring onions and serve hot!
FAQs:
Can I use a different type of beef?
Yes! You can use other cuts like chuck or brisket. Just make sure it’s a tougher cut for a slow cook to get that tender, melt-in-your-mouth texture.
Can I skip the pak choi?
Pak choi adds a nice crunch and freshness, but you can substitute with other leafy greens like spinach or bok choy.
How can I store leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. Reheat it gently before serving. The flavours actually develop even more as it sits!
Can I make this soup in advance?
Yes! This beef noodle soup tastes even better the next day, as the flavours meld. Just be sure to store the broth and noodles separately to avoid sogginess.
Video demonstration
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