20-Minute Taiwanese Beef Noodle Soup
Rich, aromatic broth infused with star anise and soy meets tender ground beef and chewy noodles—a weeknight take on the Taipei classic. Spicy, savory, and done in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb ground beef
- 6 cups beef broth
- 3 tbsp soy sauce
- 3 whole star anise pods
- 2 whole dried chili peppers (or chili flakes)
- 8 oz fresh ramen or wheat noodles
- ½ cup scallions, chopped
Instructions
- 1
Heat a large pot over medium-high heat. Brown ground beef, breaking it into small pieces with a spoon, until no pink remains, about 5 minutes.
- 2
Pour in beef broth and soy sauce. Add star anise and dried chili peppers. Bring to a boil, then reduce heat and simmer 5 minutes until fragrant.
- 3
Add noodles to the pot and cook according to package directions, usually 3-4 minutes, until tender but still chewy.
- 4
Ladle soup into bowls. Top with chopped scallions. Taste and adjust salt or soy sauce as needed.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon
- ladle
- bowls
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