Taiwanese Braised Beef Noodle Soup
There’s nothing quite like a steaming bowl of braised beef noodle soup on a chilly day. The tender beef shank, slow-simmered in a fragrant broth infused with ginger, star anise, and doubanjiang, melts in your mouth — while the chewy noodles soak up every bit of that bold, savory flavor. This is the kind of recipe that warms you from the inside out — cozy, nourishing, and deeply satisfying.
What makes this one extra special is the depth of flavor: the combination of Chinese cooking wine, soy sauce, and doubanjiang (spicy fermented soybean paste) creates a broth that’s rich and aromatic, yet perfectly balanced. Pair it with your favorite noodles and fresh bok choy for a complete, soul-hugging meal.
Ingredients You’ll Need
Beef & Soup Base
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2 lb beef shank, cut crosswise into 2-inch thick rounds
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1 tbsp olive oil
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6 slices ginger
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2 stalks green onion
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2 tbsp Chinese Shaoxing wine (or cooking wine)
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2 large tomatoes, cut into chunks
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2 large carrots, cut into chunks
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1 onion, sliced
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6–7 cups water
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Flour noodles of your choice
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Bok choy (or any green vegetables)
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Chopped scallion or fresh cilantro, for garnish
Sauce & Aromatics
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2 tbsp Doubanjiang (spicy fermented soybean paste)
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1 cinnamon stick
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3 dried red chili
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2 star anise
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2 bay leaves
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1 tsp sugar
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⅓ cup soy sauce
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1 tbsp dark soy sauce
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1 tbsp oyster sauce
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1 tsp salt
How to Make Braised Beef Noodle Soup
1. Blanch the Beef
Bring a pot of water to a boil with 3 slices of ginger, 1 stalk of green onion, and 1 tablespoon of cooking wine. Add the beef shank pieces (make sure they’re fully submerged). Once the water boils, lower the heat and simmer for 5 minutes. Skim off any foam or impurities that rise to the surface.
Remove the beef pieces and rinse them under cold water. This helps keep your broth clear and clean-tasting.
2. Build the Base
Heat 1 tablespoon of oil in a dutch oven or large pot over medium-high heat. Add sliced onions and a few green onion pieces; sauté for 2–3 minutes until fragrant.
Add the blanched beef, Doubanjiang, cinnamon stick, dried chili, star anise, and bay leaves. Stir-fry for about a minute to release the aroma and toast the spices.
3. Add Veggies and Simmer
Add tomatoes and carrots to the pot and sauté for another 2 minutes. Pour in 6–7 cups of water, then add sugar, soy sauce, dark soy sauce, oyster sauce, and salt.
Cover and simmer on low heat for at least 2 hours, until the beef becomes fork-tender and the broth develops a rich, deep color.
4. Cook Noodles and Bok Choy
While the soup simmers, cook your noodles according to package instructions. Boil bok choy (or any green veggie you like) until just tender.
5. Assemble & Serve
Add noodles and bok choy to your serving bowl. Ladle the hot, flavorful beef and broth over the top. Garnish with chopped scallions or cilantro for a fresh finishing touch.
Serve hot and enjoy — every bite is cozy perfection.
Tips for the Best Braised Beef Noodle Soup
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Use beef shank for the best texture — it becomes melt-in-your-mouth tender after braising.
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Don’t skip blanching — it removes impurities for a clearer, cleaner broth.
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Doubanjiang adds a signature depth and mild spice. If you prefer a less spicy version, use just 1 tablespoon or swap for bean paste.
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Make ahead — the broth tastes even better the next day after the flavors deepen overnight.
Serving Suggestions For Braised Beef Noodle Soup
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Top with Chinese pickled mustard greens or a drizzle of chili oil for extra flavor.
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Serve with a side of soft-boiled eggs or scallion pancakes for a complete meal.
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Pair it with hot tea or a cold barley drink to balance the richness.
Storage & Reheating
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For the best texture, I recommend boiling the noodles and veggies right before you’re ready to eat. Alternatively, you can cook the noodles ahead of time — just drain and rinse them with cold water, then store in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply add the noodles to the hot beef soup and boil for 1 minute to reheat.
- Store leftover beef soup in an airtight container in the fridge for up to 3 days. Reheat in a pot over the stove on low-medium heat until boiling and fully reheated through.
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You can also freeze the soup base (without noodles or veggies) for up to 2 months. Reheat in the pot over the stove on low-medium heat until boiling, then simmer for 2-3 minutes.
Braised Beef Noodle Soup
Ingredients
Main Ingredients
- 2 lb Beef Shank - cut crosswise into 2” thick pieces
- 1 tbsp olive oil
- 6 slices ginger
- 2 stalks green onion
- 2 tbsp Chinese Shaoxing wine - or cooking wine
- 2 large tomatoes - cut into chunks
- 2 large carrots - cut into chunks
- 1 Onion - sliced
- 6-7 cups water
- Flour noodles of your choice
- Bok choy - or any green vegetables of your choice)
- Chopped scallion or chopped fresh cilantro - for garnish
Sauce Ingredients:
- 2 tbsp Doubanjiang - soy bean paste
- 1 cinnamon stick
- 3 dried red chili
- 2 star anise
- 2 bay leaves
- 1 tsp sugar
- 1/3 cup soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp salt
Instructions
Blanch Beef:
- In a large pot, add the beef chunks, 3 slices of ginger, 1 stalk of green onion (cut into a few pieces), and 1 tbsp of cooking wine. Fill with cold water, making sure the beef is fully submerged.
- Bring to a boil over high heat, then reduce to medium-low and simmer for 5 minutes. Skim off any impurities from the surface.
- Remove the beef chunks and rinse them clean under running water. Discard the blanching liquid.
Cook Beef and Veggies
- Heat 1 tablespoon of oil in a Dutch oven (preferred) or large pot over medium-high heat.
- Add sliced onions and the remaining green onion (cut into pieces), sauté for 2-3 minutes.
- Add the blanched beef, Doubanjiang, cinnamon stick, dried red chili, star anise, and bay leaves. Stir and cook for 1-2 minutes to release the fragrance.
- Add tomato and carrot chunks, then sauté for another 2 minutes.
- Pour in 6-7 cups of water, then add sugar, soy sauce, dark soy sauce, oyster sauce, and salt. Bring to a boil, then lower to a simmer. Cover and simmer on low heat for at least 2 hours, or until the beef is tender and the broth is rich and flavorful.
Cook the noodles and bok choy:
- Cook your flour noodles according to the package instructions.
- In a separate pot, blanch the bok choy until just tender. Drain and set aside.
Assemble and serve:
- Add the cooked noodles and bok choy to a bowl. Then, ladle the beef and soup over the noodles. If you prefer a clear broth, you can use a fine mesh strainer to strain out the aromatics (like the cinnamon stick, star anise, and bay leaves, cooked tomatoes, etc.) before serving.
Garnish and enjoy:
- Top with chopped scallion or fresh cilantro. Feel free to serve with some chili crisp and/or Chinese pickled mustard greens to take your beef noodle soup to the next level!
- Serve hot and enjoy this comforting bowl of beef noodle soup!