Taiwanese beef noodle soup recipe

Recipe image for Taiwanese braised beef noodle soup.

5 from 8 votes

Taiwanese beef noodle soup recipe

Learn how to make the classic Taiwanese beef noodle soup. Braised beef shank until tender with a spicy savory beef broth and chewy noodles.

Prep Time30

Cook Time1

Pressure release time20

Total Time1 50

Course: Main Course, Soup

Cuisine: Taiwanese

Keyword: Braised beef noodle soup, Taiwanese beef noodle soup

Servings: servings

Author: ChihYu Smith

Ingredients

Aromatics and vegetables:

4.3 oz yellow onion sliced (half of one large)
10 oz garlic cloves roughly chopped, 10 large
0.5 oz ginger sliced (4-5 pieces)
4 whole Chinese dried chilies or 2 large serrano/fresno chilies, seeds removed
4 bulb scallion chopped (separate white and green parts)
4 whole vine tomatoes roughly sliced (14.5 oz)
8.6 oz loose carrots diced into 1 ½-inch chunks (3 medium)
4-5 oz fresh shiitake sliced (4-5 full-sized caps)

Beef:

2 lbs boneless beef shank or substitute boneless chuck roast or beef stew meat
½ tsp coarse sea salt divided
½ tsp ground black pepper divided

Seasonings:

1 tbsp avocado oil
2 tbsp doubanjiang see notes
1 whole cinnamon stick 3-inch
1 piece dry bay leaf
2 piece star anise pods optional

Braising liquid:

1 cup beef stock e.g., Pacific Foods
½ cup water
½ cup soy sauce
½ cup Taiwanese michu or Chinese cooking wine
1 tsp coarse sea salt or more to taste
2 tsp five spice powder
2 tbsp brown sugar or rock sugar

Serving:

Blanched vegetables e.g., bok choy or baby spinach
Taiwanese Sliced Noodles (Dao xiao mian) e.g., wheat-based noodles or la mian
Garnish Cilantro leaves optional
Chinese pickled mustard greens optional

US - Metric

Instructions

Prep:

Prepare aromatics and vegetables: Slice the onion, garlic, ginger, and chili peppers. Chop the scallions, separating the white and green parts. Dice the tomatoes, carrots, and slice the shiitake mushrooms.
Slice and season beef: Slice beef into slightly thicker than ½ inch (1.3 cm) slices. Season with ¼ tsp each of salt and pepper.
Prepare braising liquid: In a cup or bowl (at least 600 ml capacity), combine beef stock, water, soy sauce, michu, salt, five spice powder, and sugar. Stir well to dissolve the sugar.

Sear beef:

Heat a large sauté pan over medium heat until hot. Add avocado oil.
Increase heat to medium-high and sear beef for 2 minutes on one side, then 1 minute on the other. Remove and set aside.

Saute aromatics and tomatoes:

In the same pan, sauté onion, garlic, ginger, chili peppers, and white scallion parts over medium-high heat for 3 minutes.
Add tomatoes and doubanjiang. Sauté for 2 minutes, then turn off the heat.

Transfer to instant pot:

Transfer sautéed aromatics, tomatoes, and beef into the Instant Pot.
Add carrots, shiitake mushrooms, cinnamon stick, bay leaf, and star anise (if using).
Stir the braising liquid again and pour it into the pot. Use a wooden spoon to distribute evenly.

Pressure cook:

Seal the Instant Pot lid and pressure valve. Set to Manual - High Pressure - 40 minutes.
Once done, allow a natural release for 15 minutes, then carefully turn the valve to quick release.

Blanch vegetables and Boil noodles:

In a separate pot, blanch vegetables for a few seconds and set aside.
Use the same water to boil noodles according to package instructions. Time this step so the noodles are ready to serve alongside the beef.

Taste the broth:

Taste the soup after cooking. It will be quite concentrated. Dilute with 1.5 to 2.5 cups (360-600 ml) of hot water if needed to lighten the flavor.

Garnish and serve:

Divide noodles into individual bowls. Ladle beef, broth, and vegetables over the noodles. Garnish with cilantro and serve with pickled mustard greens if desired. Serve hot.

Video

Notes

Stovetop Braising Method: Use a 6-quart Dutch oven to make the dish, following the same recipe steps. Add 4 cups of beef stock and braise the beef until fork-tender, about 1 to 1.5 hours. Check the pot every 15 to 20 minutes to monitor the liquid level— you may need to add an additional cup of stock to compensate for evaporation. If your lid doesn’t have a venting hole, leave it slightly ajar to prevent spilling.
Refrigerate: Store the beef and broth separately from the noodles and vegetables to prevent them from becoming soggy. Place in airtight containers and refrigerate for up to 3-4 days.
Freeze: Freeze the beef and broth (without noodles or vegetables) in a freezer-safe container for up to 3 months. Defrost in the fridge overnight before reheating.
Reheating (stovetop): Reheat the beef and broth on low heat until warmed through. Add the noodles and blanched vegetables just before serving.
Reheating (Microwave): Heat the broth and beef in a microwave-safe bowl, then pour it over freshly cooked or reheated noodles and vegetables.
Doubanjiang has a bold, complex flavor that’s savory, spicy, and slightly funky. It's made with fermented broad beans, soybeans, chili peppers, and salt. It’s salty with a touch of earthy tang from fermentation. There are different types, such as Milder Doubanjiang (often labeled sweet or mild), which focuses on umami with minimal heat; Extra Spicy Doubanjiang (often labeled Sichuan-style), known for its fiery kick and bold flavor; and Aged Doubanjiang, which develops a smokier, richer taste through long fermentation.
- How to use it: Doubanjiang requires a little activation by stir frying it first before adding it to the braising pot. This makes the paste flavor more full and fragrant.
- Different brands of doubanjiang vary in spice and salt levels. The gluten-free version from Yuki Sichuan is much spicier and saltier than Lee Kum Kee Chili Bean Sauce (Toban Djan). If using the Yuki version, reduce to 2-3 teaspoons. Skipping it? That’s fine too—the dish will still be delicious!

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