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Taiwanese Beef Noodle Soup

Savor the Comfort of Taiwanese Beef Noodle Soup Today

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Experience the rich flavors and comforting warmth of Taiwanese Beef Noodle Soup, a beloved dish from Taiwan.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 1 hour
Total Time 4 hours 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Taiwanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 pounds Beef (Shank recommended) Substitute with chuck roast for similar results.
  • 1 bone Bone (optional) Using marrow bones will enhance richness.
  • 2 tablespoons Neutral Oil Ideal for searing the beef.
  • 1 tablespoon Ginger Fresh ginger yields the best flavor.
  • 4 cloves Garlic Adjust quantity based on flavor preference.
  • 2 scallions Scallions Use both the white and green parts.
  • 1 medium Onion Yellow onions work particularly well.
  • 2 tablespoons Doubanjiang (Chili Bean Paste) Substitute with gochujang for a milder heat.
  • 2 tablespoons Light Soy Sauce
  • 2 tablespoons Dark Soy Sauce Don't skip for authentic depth of flavor.
  • 1 tablespoon Rock Sugar Brown sugar can serve as a suitable alternative.
  • 1 can Tomatoes Canned diced tomatoes are a great substitute.
For the Spice Bag
  • 3 pieces Star Anise Characteristic of traditional Taiwanese broth.
  • 2 teaspoons Sichuan Peppercorns Adjust quantity to taste.
  • 1 stick Cinnamon Stick
  • 2 pieces Bay Leaves Remove before serving.
  • 3 pieces Dried Chilies Choose variety based on spice tolerance.
  • 1 piece Orange Peel Optional but recommended for extra flavor.
For the Finish
  • 6-8 cups Beef Broth Homemade is best, opt for high-quality store-bought if necessary.
  • 4 servings Noodles (wheat or rice) Gluten-free noodles can be used as needed.
  • 1 cup Bok Choy Substitute with spinach for an alternative.
  • 1/2 cup Pickled Mustard Greens Can be omitted if not available.
  • 1/4 cup Fresh Cilantro and Scallion Tops Adjust based on your preference.
  • as desired Chili Oil or Crisp Feel free to adjust the amount.

Equipment

  • large pot
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Begin by placing your beef chunks in a pot of boiling water. Blanch them for about 5 minutes to eliminate impurities, then drain and rinse under cold water.
  2. Heat 2 tablespoons of neutral oil in a large pot over medium-high heat. Once hot, add the blanched beef and sear until browned on all sides, roughly 8-10 minutes.
  3. In the same pot, lower the heat to medium and add 1 tablespoon of ginger, 4 minced garlic cloves, 2 chopped scallions (white parts), and 1 diced onion. Sauté until fragrant, about 3-4 minutes.
  4. Return the seared beef to the pot, then pour in 2 tablespoons each of light and dark soy sauce, add 1 tablespoon of rock sugar, 1 can of diced tomatoes, and your prepared spice bag. Pour enough beef broth to cover the mixture.
  5. After simmering, remove the spice bag from the broth and skim any excess fat floating on top. Allow the broth to cool slightly before transferring it to the fridge.
  6. When ready to serve, bring a large pot of water to a boil again. Cook your noodles according to package instructions until al dente, usually around 4-6 minutes.
  7. To serve your comforting Taiwanese Beef Noodle Soup, place a portion of noodles in each bowl and ladle the hot broth over them.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 15mgCalcium: 6mgIron: 20mg

Notes

For optimal flavor, let your broth cool and rest overnight; it allows the spices to infuse and results in a richer taste.

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