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Taiwanese Beef Noodle Soup Recipe
A cozy one-pot Asian beef noodle soup recipe is hearty but not too heavy, and is sure to satisfy! It's easy to make with chunks of tender chuck roast and pasta noodles, simmered with fresh veggies in a robust savory broth.
Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 35 mins
Servings: 8 servings
Calories: 564 kcal
Course:
Main Course , Soup
Cuisine:
Asian , Taiwanese
Ingredients
- 2 tablespoon canola oil or vegetable oil
- 3 pounds boneless beef chuck roast cut into 1-inch cubes
- 2 bunches scallions divided
- 10 cloves garlic minced
- 6-8 lices fresh ginger
- 4-6 whole star anise
- 2 bay leaves
- 5 quarts water
- ½ cup soy sauce
- ½ cup Shaoxing wine or Mirin
- 2 tablespoons spicy bean paste*
- 2 tablespoons granulated sugar
- 16-18 ounces refrigerated fresh pasta 2 packs
- 4 cups chopped bok choy
- 1 cup chopped cilantro
Instructions
- Prep: Cut the beef roast into 1-inch chunks. Then cut the scallion bunches into 1-inch segments, separating the white ends and the green ends. Slice the ginger and mince the garlic.
- Set a large 6-8 quart soup pot over medium-high heat. Add the vegetable oil to the pot. Once hot, add the beef cubes. Liberally salt and pepper the beef. Stir and sear the beef cubes to brown on all sides. Then push the beef to the sides of the pot and add in the scallion whites, minced garlic, and sliced ginger. Stir and sauté the vegetables for 3 to 5 minutes.
- Add the star anise, bay leaves, water, soy sauce, shoaxing wine, spicy bean paste, and sugar to the pot. Add 1 teaspoon of salt to the pot. Stir well, then cover the pot with a tight lid and bring to a boil. Lower the heat to medium and simmer the soup 90-120 minutes, until the beef chunks are fork-tender.
- Meanwhile, chop the bok choy and cilantro. Once the beef chunks are soft and tender, remove the ginger slices, star anise, and bay leaves.
- Stir in the refrigerated pasta and bok choy. Stir and simmer for 1-3 minutes until the pasta is fully cooked.
- Ladle the soup into bowls. You may need tongues to portion the noodles into each bowl. Top the soup bowls with chopped scallion greens and cilantro.
Cup of Yum
Notes
- Most of these ingredients are found at a regular grocery store. However, spicy bean paste can be a little tricky to find. You can order it online, or visit a local Asian market. If spicy bean paste is nowhere to be found, you can use Asian red chili paste as well. Add 1 tablespoon to the recipe. Then add more at the end if desired.
- The refrigerated pasta can be any shape, however, spaghetti or linguine are traditional.
- Leftover beef and noodle soup will keep well for up to 4 days in an airtight container in the fridge. I suggest separating the noodles from the soup, if possible, and storing them separately. This helps to keep the pasta from getting overly soft.
Nutrition Information
Serving
1bowl
Calories
564kcal
(28%)
Carbohydrates
40g
(13%)
Protein
42g
(84%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
159mg
(53%)
Sodium
1017mg
(42%)
Potassium
828mg
(24%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1751IU
(35%)
Vitamin C
18mg
(20%)
Calcium
108mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 564
% Daily Value*
| Serving | 1bowl | |
| Calories | 564kcal | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 42g | 84% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 1017mg | 42% |
| Potassium | 828mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1751IU | 35% |
| Vitamin C | 18mg | 20% |
| Calcium | 108mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.