Taiwanese Beef Noodle Soup
A rich, aromatic beef noodle soup with tender braised beef, warming spices, and silky noodles in savory broth. This iconic Taiwanese comfort dish features layers of flavor from star anise, cinnamon, and fermented bean paste.
- Total time
- 50 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1 lb beef chuck, cubed
- 3 slices ginger, sliced
- 4 cloves garlic cloves, smashed
- 2 stalks scallions
- 3 pods star anise
- 1 piece cinnamon stick
- 2 leaves bay leaves
- 2 tbsp doubanjiang (spicy bean paste)
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
- 6 cups beef or chicken stock
- 2 tbsp vegetable oil
- 8 oz fresh wheat noodles or ramen
- 4 oz bok choy
- 2 tbsp cilantro, chopped
- 2 tbsp scallion greens, sliced
- 1 tsp chili oil
Instructions
- 1
Blanch beef chunks in boiling water for 3 minutes, drain, and rinse under cold water to remove impurities.
- 2
Heat oil in a large pot over medium-high heat. Add garlic and ginger, stirring until fragrant, about 1 minute.
- 3
Stir in doubanjiang and cook for 1 minute until oil is infused.
- 4
Add blanched beef, soy sauce, dark soy sauce, and rock sugar. Stir to coat beef, about 2 minutes.
- 5
Pour in stock and add star anise, cinnamon, bay leaves, and scallions. Bring to a boil, then reduce heat to low.
- 6
Cover and simmer for 35-40 minutes until beef is very tender.
- 7
Cook noodles according to package directions in boiling salted water, drain well.
- 8
Blanch bok choy in the simmering broth for 2 minutes, remove with a slotted spoon.
- 9
Divide noodles between two bowls, add bok choy and beef. Ladle hot broth over top.
- 10
Garnish with cilantro, scallion greens, and a drizzle of chili oil. Serve immediately.
Tools you’ll need
- large pot with lid
- slotted spoon
- wooden spoon
- cutting board
- chef's knife
- bowls
- ladle
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