Taiwanese Beef Noodles Soup (台灣牛肉麵)
If you’ve ever found yourself craving something comforting and full of flavour, then Taiwanese Beef Noodle Soup is a must-try.
This rich, savoury broth, tender beef, and slurp-worthy noodles have been a beloved dish in Taiwan for decades.
I’ve always been drawn to it because it combines so much depth in one bowl – perfect for chilly nights or just when you need something hearty to fill you up.
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About this recipe
What is Taiwanese Beef Noodle Soup?
Taiwanese Beef Noodle Soup (牛肉麵) is a beloved dish that combines tender beef, rich broth, and chewy noodles, making it a comforting meal any time of day.
It features a complex mix of flavors that reflect Taiwan’s fusion of traditional Chinese ingredients and local tastes.
The beef is usually braised to perfection, melting in your mouth with every bite.
While the exact origins can be debated, this dish is widely considered a gift from Chinese soldiers who settled in Taiwan, bringing with them the tradition of beef noodle soup.
The History of Taiwanese Beef Noodle Soup
The dish’s history is deeply rooted in Taiwan’s post-war era. Chinese soldiers, who migrated to Taiwan in the 1940s, brought the concept of beef noodle soup with them, inspired by their homeland’s beef-based soups.
Over time, the dish morphed into something uniquely Taiwanese, with each region adding its twist, whether through the choice of spices, broth consistency, or the cut of beef used.
This dish eventually became so ingrained in Taiwanese culture that it was declared Taiwan's national dish, and today, it is celebrated with an annual Beef Noodle Soup Festival.
Why Taiwanese Beef Noodle Soup is So Great
There’s no denying the comforting, heartwarming quality of Taiwanese Beef Noodle Soup.
The beauty lies in its balance of flavors: the tender, melt-in-your-mouth beef, the fragrant, deeply savory broth, and the chewy, hearty noodles.
The slow-cooked broth, which simmers for hours, allows all the ingredients to meld together, creating a flavor profile that is nothing short of soul-satisfying.
Plus, the combination of garlic, ginger, soy sauce, and other spices brings out a complexity that keeps you coming back for more.
Whether you make it for a special occasion or a simple weeknight dinner, this soup is sure to impress and make you feel connected to Taiwan’s rich food culture.
Ingredients
- 750g beef shin/shank or braising beef
- 1 onion, roughly chopped
- 1 heaped tbsp Chinese doubanjiang (fermented bean paste)
- 3 large tomatoes, chopped
- 2 tbsp soy sauce
- 1 litre beef stock, plus extra water for simmering
- 1 tsp Chinese five spice powder
- 2 tbsp Chinese cooking wine
- 3 cloves garlic, peeled and crushed
- 3 stalks spring onion, roughly chopped
- 3 slices of ginger
- 2 tbsp sugar
- Noodles of your choice
- Blanched pak choi leaves for freshness
- Fresh coriander, for garnish
Pair it with
Instructions
1. Prepare the Broth
Start by adding your beef, fresh ginger, and spring onions to a large pot of water. Bring it to a boil over medium heat.
As it heats up, skim off any impurities to keep the broth clear and smooth.
2. Simmer for Flavor
Once the water is clear, add the beef stock, soy sauce, doubanjiang, tomatoes, five spice powder, Chinese cooking wine, garlic, and sugar.
Let the soup simmer for 2-4 hours on low heat, or use a pressure cooker for a quicker cook time of 15-20 minutes.
3. Monitor Water Levels
Keep an eye on the water level while simmering, topping up with more water if needed.
Season with salt only once the beef is tender, to prevent the meat from drying out.
4. Cook Noodles and Pak Choi
While the broth is simmering, cook your noodles according to package instructions and blanch the pak choi leaves until they’re just tender, keeping their fresh crunch.
5. Assemble the Soup
Once the beef is tender and the broth has rich flavor, assemble your bowls.
Place noodles at the bottom, add the beef and broth, and top with fresh pak choi leaves and coriander. Serve hot and enjoy!
FAQs
Can I use a different type of beef?
Yes! Other cuts like chuck or brisket work well for this dish. Just be sure to use a tougher cut that benefits from slow cooking to get that melt-in-your-mouth tenderness.
Can I skip the pak choi?
Pak choi adds a lovely crunch and freshness to the soup, but you can substitute it with other leafy greens like spinach or bok choy.
How can I store leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even tastier the next day. Reheat gently before serving.
Can I make this soup in advance?
Yes! This beef noodle soup actually tastes better the next day as the flavors have time to meld together. Just be sure to store the broth and noodles separately to avoid sogginess.
Video demonstration
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