Taiwanese Beef Noodle Soup (Authentic Family Recipe)

Beef Noodle Soup

• Family Recipe Taiwanese Beef Noodle Soup
• Beef Noodle Soup Ingredients 
  • Best Beef Cuts
  • Tomato Soup Base
  • Spices and Seasonings
• Easy Steps for Beef Noodle Soup

Family Recipe Taiwanese Beef Noodle Soup

Welcome to Day 21 of cooking Street Food on TikTok for 21 Days! I had to finish off the series strong and go back to my roots with my family’s Taiwanese Beef Noodle Soup Recipe. Out of all the recipes I’ve made, this is the one where I would 100% recommend that you make this fall! The savory, slightly spicy soup pairs perfectly with noodles, and the beef are cooked so tenderly that you can break apart with a fork! 

Taiwanese Beef Noodle Soup is like your family’s chicken noodle soup recipe. There are so many variations of how to make it, but this is the one that I grew up eating. I remember coming home after school, and I can smell the soup boiling from a block away! I am not exaggerating; it is THAT GOOD. 

It is time-consuming but super easy to make! I have made it multiple times in an Instant Pot with the same steps; if you want a video tutorial, I will be happy to do an Instant Pot series as well. 

60 SECONDS VIDEO TUTORIAL: https://bit.ly/2IL47Qt

Beef Noodle Soup Ingredients 

Best Beef Cuts

The best cuts to use for beef noodle soup are beef shank and short ribs. But, my favorite might be using a mix of both for different textures. The shank gives that chewy, gelatinous bite that makes every spoonful so satisfying. The short ribs, on the other hand, adds in that deep bone broth flavor and tender meat that falls apart from the bone as it simmers. If I’m making it a little fancy, I use a mix and serve each bowl with a whole short rib.

Tomato Soup Base

I always start with fresh tomatoes and onions because they give the broth so much body. The tomatoes melt down into a natural sweetness with just the right amount of tang, and the onions turn soft and savory after a quick sauté. As the soup simmers over 2 hours, the tomatoes and onions melt into the broth. Together, they make the soup taste bright and comforting, even before we even add the beef.

Spices and Seasonings

To finish building the flavor, I mix in soy sauce, dark soy, brown sugar, and fermented bean paste as the vegetable sautees. The bean paste especially is what gives the broth that deep, savory kick and a little color. All these condiments round out the base and bring the soup together into something rich and cozy.

Once the beef is back in, I layer in the spices. Star anise, Sichuan peppercorn, and bay leaf slowly release their aroma as the soup simmers, giving that signature warmth and hint of tingle you expect from Taiwanese beef noodle soup. It’s the part that makes the whole kitchen smell amazing.

Easy Steps for Beef Noodle Soup

1. Boil a pot of hot water and add in the beef shank, boil for 5 minutes and rinse with cold water to get rid of the blood scum. Slice the beef into chunks and let it sit on the side. If you are using the same pot, make sure to discard the whole pot of water and wash it.  

2. Heat the pot (medium heat) and add some oil; add in the sliced onion, tomato, ginger, and peeled garlic, Sautee for 2-3 minutes or until fragrant.

3. Add in Sichuan Peppercorn, Red Chilli, and Star Anise and saute for 30 seconds. 

4. Add in the beef and sugar, black bean paste, and tomato paste & sauté for another 2-3 minutes.

5. Pour in Shao Shin Wine, Dark Soy Sauce, and Soy Sauce, and once everything is mixed together and nothing is sticking to the bottom, add in 4-6 cups of water. Add the bay leaf and bring to boil.

6. Once boiling, you can put the lid on and turn to low heat & simmer for 2-3 hours.  

7. Remove the beef and strain the broth if you want a clear broth! This step is optional. Taste for seasoning 

8. Boil pot of water and cook the noodles 

9. In a large bowl, add in the strained noodle, hot broth & beef. Top with your own choice of garnishments (cilantro, green onion, Chinese pickled cabbage & chili oil)

ENJOY!! 

Taiwanese Beef Noodle Soup

By Tiffy Cooks

5 from 8 votes

My Family's Taiwanese Beef Noodle Soup is one of my favorite dishes ever, especially during the winter. The rich broth, the tender beef, and the chewy noodles…I’m drooling just thinking about it!

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Prep Time:20 minutes mins

Cook Time:3 hours hrs

Total Time:3 hours hrs 20 minutes mins

Course: Dinner, Main Course, Soup

Cuisine: Asian, Chinese, Taiwanese

Keyword: Asian Noodles, Asian Recipes for Dinner, soup, Taiwanese Food

Servings: 3 servings

Calories: 480kcal

Ingredients

• 2.5 pounds Boneless Beef Shank
• 3 slices Ginger
• 6 cloves Garlic peeled
• 1 Yellow Onion sliced
• 2 Tomato medium-sized diced to chunks
• 1 tablespoon Tomato Paste
• 1.5 tablespoon Doubanjiang bean paste, Spicy or regular
• 1 tablespoon Sugar
• 1/4 cup Soy Sauce
• ¼ cup Dark Soy Sauce
• ½ cup Shao Xing Wine Chinese cooking wine
• 4-6 cups Water depending on how salty you like it
• 2 Star anise
• 6 Whole Red Chilli
• 1 tablespoon Sichuan Peppercorns
• 2 Bay Leaf
• White Noodle
• Cilantro
• Green Onion
• Homemade Chilli Oil

Instructions

• Boil a pot of hot water and add in the beef shank, boil for 5 minutes and rinse with cold water to get rid of the blood scum. Slice the beef into chunks and let it sit on the side. If you are using the same pot, make sure to discard the whole pot of water and wash it.
• Heat the pot (medium heat) and add some oil; add in the sliced onion, tomato, ginger, and peeled garlic, Sautee for 2-3 minutes or until fragrant.
• Add in Sichuan Peppercorn, Red Chilli, and Star Anise and saute for 30 seconds.
• Add in the beef and sugar, black bean paste, and tomato paste & sauté for another 2-3 minutes.
• Pour in Shao Shin Wine, Dark Soy Sauce, and Soy Sauce, and once everything is mixed together and nothing is sticking to the bottom, add in 4-6 cups of water. Add the bay leaf and bring to boil.
• Once boiling, you can put the lid on and turn to low heat & simmer for 2-3 hours.
• Remove the beef and strain the broth if you want a clear broth! This step is optional. Taste for seasoning
• Boil pot of water and cook the noodles
• In a large bowl, add in the strained noodle, hot broth & beef. Top with your own choice of garnishments (cilantro, green onion, Chinese pickled cabbage & chili oil)

Video

Nutrition

Calories: 480kcalCarbohydrates: 29gProtein: 58gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 88mgSodium: 2569mgPotassium: 1604mgFiber: 4gSugar: 15gVitamin A: 1629IUVitamin C: 147mgCalcium: 112mgIron: 8mg