Beef Noodle Soup Recipe

Beef Noodle Soup—a savory bowl that encapsulates the robust and flavorful essence of Taiwanese street food. Imagine succulent beef, tender noodles, and aromatic spices swimming in a rich and hearty broth. 


For the Broth:
  • 2 lbs beef shank or brisket, cut into chunks
  • 1 onion, quartered
  • 4 slices ginger
  • 4 cloves garlic, smashed
  • 2 star anise
  • 2 cinnamon sticks
  • 3 bay leaves
  • 1/4 cup soy sauce
  • 1/4 cup dark soy sauce
  • 1 tablespoon rock sugar or brown sugar
  • Salt to taste
For the Noodles:
  • Fresh or dried Chinese wheat noodles
For Garnish:
  • Green onions, chopped
  • Fresh cilantro, chopped
  • Chili oil (optional)


  1. Prepare the Broth:
    1. In a large pot, add beef chunks, onion, ginger, garlic, star anise, cinnamon sticks, bay leaves, soy sauce, dark soy sauce, and sugar. Cover with water and bring to a boil. Skim off any impurities that rise to the surface. Reduce heat to low and simmer for at least 2-3 hours until the beef is tender.
  2. Cook the Noodles:
    1. Cook the Chinese wheat noodles according to the package instructions. Drain and set aside.
  3. Strain the Broth:
    1. Strain the broth to remove solids, leaving a clear and flavorful liquid.
  4. Season and Serve:
    1. Adjust the seasoning of the broth with salt. Serve the beef chunks and broth over the cooked noodles.
  5. Garnish and Enjoy:
    1. Garnish with chopped green onions, fresh cilantro, and a drizzle of chili oil if desired. Dive into the heartwarming embrace of Taiwanese street food with each comforting spoonful.

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