25-Min Taiwanese Beef Noodle Soup
Rich, fragrant broth spiked with star anise and Sichuan peppercorn, simmered with ground beef and tender noodles. A weeknight take on the classic bowl—aromatic, deeply savory, ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb ground beef
- 6 cups beef broth
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 3 whole star anise pods
- ½ tsp Sichuan peppercorns
- 2 whole dried red chilies
- 12 oz fresh egg noodles or ramen
- 2 whole scallions (white and green parts), chopped
Instructions
- 1
Heat a large pot over medium-high. Add ground beef and cook, breaking apart with a spoon, until no pink remains, about 5 minutes.
- 2
Pour in beef broth, soy sauce, and dark soy sauce. Add star anise, Sichuan peppercorns, and chilies. Bring to a simmer.
- 3
Simmer uncovered for 8 minutes to infuse the spices. Taste and adjust salt or soy sauce as needed.
- 4
Add noodles and cook until tender, about 4 minutes. Stir occasionally to prevent sticking.
- 5
Ladle soup into bowls. Discard whole spices if desired. Top with scallions and serve hot.
Tools you’ll need
- large pot (6-quart or bigger)
- wooden spoon or slotted spoon
- ladle
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