Taiwanese Beef Noodle Soup Recipe

I recall my trip to Taiwan in 2024 with my sister. We created so many wonderful memories, especially around the delicious food that still makes me crave authentic recipes. One dish that stands out is the Taiwanese Beef Noodle Soup. Honestly, I haven’t yet found anything that matches the taste and quality of what I experienced in Taiwan.

Taiwanese beef noodle soup is widely regarded as the national dish of Taiwan, embodying the essence of Taiwanese comfort food. This hearty and flavorful dish is cherished by locals and is a must try for anyone visiting.

Key Characteristics

The dish boasts a rich, savory broth, tender pieces of braised beef, and chewy wheat noodles, often ornamented with various garnishes. While numerous variations exist, the most common is the "red-braised" beef noodle soup , known for its darker and more complex broth.

Key Ingredients

Beef: Usually beef shank, brisket, or chuck steak, slow-cooked to perfection for tenderness.

Broth: A flavorful concoction made by simmering beef bones and meat with a mix of aromatics and spices.

Spices: A blend of aromatic spices is vital, featuring star anise, cinnamon sticks, and bay leaves.

Chili bean paste (doubanjiang): This fermented broad bean and chili paste adds a spicy, savory depth.

Soy sauce: Both light and dark soy sauces enhance the broth's rich umami flavor and color.

Noodles: Thick, chewy wheat noodles are the traditional choice, as they hold up well in the flavorful broth.

Garnishes: The soup is often topped with blanched Bok choy, chopped scallions, and fresh cilantro. Pickled mustard greens are a popular salty and tangy side condiment.

History and Origins

The history of Taiwanese beef noodle soup is often debated, however, it is widely thought to have originated after 1949, when Chinese Nationalist soldiers and their families moved to Taiwan. Many of these immigrants came from Sichuan province in mainland China, bringing with them a rich tradition of braising meat with bold, spicy flavors. They adapted these techniques to cater to local preferences, resulting in the evolution of this cherished dish. 

Its popularity grew significantly as retired military personnel opened small noodle shops, which became essential to Taiwanese communities.

The incorporation of beef into Taiwanese cuisine represented a notable transformation, as the Taiwanese people had historically been reluctant to eat cattle, which were regarded as valuable work animals in their agricultural society.

Finding Authentic Taiwanese Beef Noodle Soup

Taiwan boasts countless restaurants and food stalls that specialize in beef noodle soup. Every year, Taipei hosts a Beef Noodle Festival, where chefs compete for the title of “best beef noodles in Taiwan.” This beloved dish can be found in everything from small street stalls to upscale dining establishments, with Taipei serving as a central hub.

Some notable eateries that have received Michelin Bib Gourmand awards include:

1. Liu Shandong Beef Noodle Soup: A classic establishment in Taipei, celebrated for its Shandong style noodles and rich, flavorful broth.

2. Lao Shan Dong Homemade Noodles: A long-standing restaurant in Taipei's Wanhua District, known for its hand-cut, made-to-order noodles.

3. Halal Chinese Beef Noodles: Located in Taipei's Da'an District, this restaurant has been serving beef noodles for over 60 years, using locally sourced Taiwanese beef.

Other Notable Restaurants

1. Yong Kang Beef Noodles: A famous, often crowded spot in Taipei, recognized for its spicy, flavorful broth and tender Australian beef.

2. Lin Dong Fang Beef Noodle: A popular local favorite in Taipei, acclaimed for its aromatic broth and high-quality ingredients.

Simplified Recipe for Taiwanese Beef Noodle Soup 

This recipe offers a straightforward guide to making Taiwanese beef noodle soup. Feel free to adjust the ingredients to suit your preferences.

Yields:

4-6 servings

Prep Time:

30 minutes

Cook Time:

2-3 hours

Ingredients (all are available in Philippines leading supermarkets)

You can buy through online the Chili Bean paste, Shaoxing wine, and Sichuan peppercorns in a trusted seller of Chinese condiments. But as I mentioned, those are available too in our local supermarkets.

For the Beef & Broth:

- 2 lbs beef shank or brisket, cut into 1.5-inch chunks

- 2 tbsp cooking oil

- 6 cloves garlic, smashed

- 1 large onion, chopped

- 2-3 slices fresh ginger

- 2 tbsp spicy chili bean paste (doubanjiang)

- 1 large tomato, chopped

- 1/4 cup soy sauce

- 2 tbsp dark soy sauce (for color)

- 2 tbsp Shaoxing wine

- 8 cups water or unsalted beef stock

- 1 star anise

- 1 cinnamon stick

- 1 tsp Sichuan peppercorns (optional)

- 1 large daikon radish, peeled and cut into chunks (optional)

- 1 tbsp rock sugar or brown sugar

For Serving:

- 1 lb fresh or dried wheat noodles

- Bok choy or other leafy greens, blanched

- Chopped scallions

- Pickled mustard greens (suan cai), chopped

Instructions:

1. Parboil the Beef:

   - Place the beef chunks in a pot of cold water and bring to a boil.

   - Boil for 5-10 minutes to remove impurities, skimming off any foam that rises to the surface.

   - Drain the beef and rinse thoroughly. This step is essential for a clear broth.

2. Sauté Aromatics:

   - In a large pot, heat the oil over medium-high heat.

   - Add the smashed garlic, ginger slices, and chopped onion.

   - Sauté until fragrant, approximately 2-3 minutes.

3. Brown the Beef:

   - Add the parboiled beef chunks to the pot and brown them on all sides.

4. Add Flavorings:

   - Stir in the chili bean paste and chopped tomato.

   - Cook for 2-3 minutes, stirring continuously until the paste darkens slightly, this enhances the flavors.

5. Braise the Soup:

   - Pour in the soy sauce, dark soy sauce, and Shaoxing wine.

   - Bring to a simmer and add the star anise, cinnamon stick, and Sichuan peppercorns.

   - Pour in the water or beef stock, ensuring the beef is fully submerged.

   - Add the rock/brown sugar and daikon radish (if using).

6. Simmer:

   - Bring the mixture to a boil, then reduce the heat to low.

   - Cover the pot and let it simmer for at least 2-3 hours, or until the beef is fork-tender.

   - The longer it simmers, the more flavorful the broth will become. Skim any excess fat from the surface periodically.

7. Cook Noodles & Greens:

   - When the beef is ready, cook the noodles according to package directions.

   - Blanch the Bok choy in the same boiling water for 1-2 minutes until tender.

8. Assemble and Serve:

   - Divide the cooked noodles among serving bowls.

   - Ladle the beef and broth over the noodles.

   - Garnish generously with fresh scallions, pickled mustard greens, and Bok choy.

   - Serve immediately. qǐng màn yòng 🍜