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Taiwanese Beef Noodle Soup

Name: Taiwanese Beef Noodle Soup
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: taiwanese
Ingredients: 1 kg beef shin or shank (cut into large pieces); 400 g fresh wheat noodles; 3 tbsp doubanjiang (spicy bean paste); 4 tbsp soy sauce; 2 tbsp rice wine or Shaoxing wine; 3 whole star anise; 1 stick cinnamon; 5 cloves garlic (smashed); 4 slices fresh ginger; 3 stalks spring onions; 1 tbsp sugar; 1.5 litres beef stock or water; 2 tbsp vegetable oil; 2 tbsp spring onions (sliced, to garnish)

Taiwan's most iconic bowl — a slow-braised beef shank soup with springy noodles in a deep red broth fragrant with doubanjiang, soy, star anise, and spicy bean paste.

Prep

30 min

Cook

180 min

Servings

Difficulty

Hard

★★★★★

4.9(2,130 ratings)

#beef#noodles#braise#soup#taiwanese classic

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About This Recipe

Taiwanese beef noodle soup (紅燒牛肉麵) is Taiwan's most iconic bowl and a source of fierce regional and restaurant pride. The dish was brought to Taiwan by Nationalist soldiers from mainland China who retreated with Chiang Kai-shek in 1949, evolving into its own distinct form on the island. Taiwan holds the world's largest beef noodle soup festival annually in Taipei. The hallmarks of a great bowl are the richness of the braising broth, the tenderness of the beef, and the spring of the noodles.

Ingredients

Serves 4

1 kgbeef shin or shank(cut into large pieces)
400 gfresh wheat noodles
3 tbspdoubanjiang (spicy bean paste)
4 tbspsoy sauce
2 tbsprice wine or Shaoxing wine
3 wholestar anise
1 stickcinnamon
5 clovesgarlic(smashed)
4 slicesfresh ginger
3 stalksspring onions
1 tbspsugar
1.5 litresbeef stock or water
2 tbspvegetable oil
2 tbspspring onions(sliced, to garnish)

Instructions

1
Blanch the beef
Blanch beef in boiling water for 5 minutes to remove impurities. Drain and rinse.
2
Build the broth base
Heat oil in a large pot. Fry doubanjiang 2 minutes until red oil is released. Add garlic, ginger, and spring onions. Fry 2 minutes.
3
Add liquids and beef
Add soy sauce, rice wine, sugar, star anise, cinnamon, stock, and blanched beef. Bring to boil.
4
Slow braise
Reduce to a low simmer and braise 2–2.5 hours until beef is very tender. Skim fat occasionally.
5
Cook noodles and serve
Cook noodles separately. Place in bowls. Ladle hot broth and beef over. Garnish with spring onions.

Pro Tips

→
Don't rush the braise — 2.5 hours gives a completely different result from 1.5 hours
→
The red oil from frying doubanjiang gives the broth its signature color
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
→
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

Variations

•
Add bok choy or spinach to the bowl
•
Use clear broth (without doubanjiang) for 'clear soup' (清燉) style
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Broth and beef keep 3 days refrigerated. Cook noodles fresh each time. Freeze broth and beef up to 3 months.

History & Origin

Taiwanese beef noodle soup was developed in Taiwan in the 1950s by Nationalist soldiers from mainland China who adapted their regional noodle traditions on the island.

Frequently Asked Questions

What's the best noodle to use?

Springy wheat noodles (刀削麵 or thick ramen-style) that can hold up to the rich broth.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

How do I know it's authentic?

Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.

Nutrition Facts

Per serving · 4 servings total

Calories560kcal

Protein46g

Carbohydrates52g

Fat18g

Fiber3g

Protein46g

Carbs52g

Fat18g

Time Summary

Prep time30 min

Cook time180 min

Total time210 min

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About This Recipe

Ingredients

Serves 4

1 kgbeef shin or shank(cut into large pieces)

400 gfresh wheat noodles

3 tbspdoubanjiang (spicy bean paste)

4 tbspsoy sauce

2 tbsprice wine or Shaoxing wine

3 wholestar anise

1 stickcinnamon

5 clovesgarlic(smashed)

4 slicesfresh ginger

3 stalksspring onions

1 tbspsugar

1.5 litresbeef stock or water

2 tbspvegetable oil

2 tbspspring onions(sliced, to garnish)

Instructions

Blanch the beef

Blanch beef in boiling water for 5 minutes to remove impurities. Drain and rinse.

Build the broth base

Heat oil in a large pot. Fry doubanjiang 2 minutes until red oil is released. Add garlic, ginger, and spring onions. Fry 2 minutes.

Add liquids and beef

Add soy sauce, rice wine, sugar, star anise, cinnamon, stock, and blanched beef. Bring to boil.

Slow braise

Reduce to a low simmer and braise 2–2.5 hours until beef is very tender. Skim fat occasionally.

Cook noodles and serve

Cook noodles separately. Place in bowls. Ladle hot broth and beef over. Garnish with spring onions.

Pro Tips

→

Don't rush the braise — 2.5 hours gives a completely different result from 1.5 hours

→

The red oil from frying doubanjiang gives the broth its signature color

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

→

Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

Variations

•

Add bok choy or spinach to the bowl

•

Use clear broth (without doubanjiang) for 'clear soup' (清燉) style

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Frequently Asked Questions

What's the best noodle to use?

Springy wheat noodles (刀削麵 or thick ramen-style) that can hold up to the rich broth.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.