Authentic Taiwanese Beef Noodle Soup Recipe

Updated at: 28/05/2025

Taiwanese beef noodle soup (牛肉麵, niúròumiàn) is more than just a meal; it's a cultural icon, a testament to the island's rich culinary heritage. This deeply flavorful broth, simmered for hours with carefully selected beef, aromatic spices, and a medley of vegetables, is a true comfort food. The tender, slow-cooked beef, perfectly balanced with rich broth and chewy noodles, offers a symphony of textures and tastes that captivates the senses. From street food stalls to Michelin-starred restaurants, variations abound, but the core elements remain consistent: a dedication to quality ingredients and a time-honored cooking process.

This recipe guides you through the creation of an authentic Taiwanese beef noodle soup experience, from selecting the finest ingredients to achieving the perfect balance of flavors. Ready to embark on a culinary journey? Let's delve into the step-by-step process to craft your own bowl of this iconic Taiwanese delight.

Tools Needed

  • stock pot
  • sieve
  • clay pot (or Dutch oven, pressure cooker, slow cooker)
  • spice bags

Ingredients

Step-by-Step Instructions

Step 1. Preparing the Rich Beef Broth

  • Cut beef into 1-inch cubes. Add to a stock pot with 2L of water and beef neck bones.
  • Bring to a boil, skim off foam, remove beef and rinse thoroughly.
  • Strain the blanching water through cheesecloth to reserve the broth.
  • Preheat clay pot, add oil and sugar, caramelize until foamy bubbles appear.
Cut beef into 1-inch cubes. Add to a stock pot with 2L of water and beef neck bones.Bring to a boil, skim off foam, remove beef and rinse thoroughly.Strain the blanching water through cheesecloth to reserve the broth.Preheat clay pot, add oil and sugar, caramelize until foamy bubbles appear.
Preparing the Rich Beef Broth
  • Add soy sauce, stir, then add sanang, tomato paste, and dark soy sauce. Mix well.
  • Add beef and Chinese cooking wine, stir to combine.
  • Pour in reserved broth, bring to a boil, then add spice bags (ginger, garlic, scallions, onion, cinnamon, bay leaves, star anise, chilies, tangerine peel, citron peppercorns).
  • Simmer on low heat for 2 hours.
Add soy sauce, stir, then add sanang, tomato paste, and dark soy sauce. Mix well.Add beef and Chinese cooking wine, stir to combine.Pour in reserved broth, bring to a boil, then add spice bags (ginger, garlic, scallions, onion, cinnamon, bay leaves, star anise, chilies, tangerine peel, citron peppercorns).Simmer on low heat for 2 hours.
Preparing the Rich Beef Broth
  • Remove spice bags, squeeze out liquid. Remove beef neck bones, separate meat from bones, discard bones.
  • Return beef to broth, adjust seasoning (salt).
Remove spice bags, squeeze out liquid. Remove beef neck bones, separate meat from bones, discard bones.Return beef to broth, adjust seasoning (salt).
Preparing the Rich Beef Broth

Step 2. Braising the Beef and Making the Broth

  • Cut beef into 1-inch cubes. Add to a stock pot with 2L of water and beef neck bones.
  • Bring to a boil, skim off foam, remove beef and rinse thoroughly.
  • Strain the blanching water through cheesecloth to reserve the broth.
  • Preheat clay pot, add oil and sugar, caramelize until foamy bubbles appear.
Cut beef into 1-inch cubes. Add to a stock pot with 2L of water and beef neck bones.Bring to a boil, skim off foam, remove beef and rinse thoroughly.Strain the blanching water through cheesecloth to reserve the broth.Preheat clay pot, add oil and sugar, caramelize until foamy bubbles appear.
Braising the Beef and Making the Broth
  • Add soy sauce, stir, then add sanang, tomato paste, and dark soy sauce. Mix well.
  • Add beef and Chinese cooking wine, stir to combine.
  • Pour in reserved broth, bring to a boil, then add spice bags (ginger, garlic, scallions, onion, cinnamon, bay leaves, star anise, chilies, tangerine peel, citron peppercorns).
  • Simmer on low heat for 2 hours.
Add soy sauce, stir, then add sanang, tomato paste, and dark soy sauce. Mix well.Add beef and Chinese cooking wine, stir to combine.Pour in reserved broth, bring to a boil, then add spice bags (ginger, garlic, scallions, onion, cinnamon, bay leaves, star anise, chilies, tangerine peel, citron peppercorns).Simmer on low heat for 2 hours.
Braising the Beef and Making the Broth
  • Remove spice bags, squeeze out liquid. Remove beef neck bones, separate meat from bones, discard bones.
  • Return beef to broth, adjust seasoning (salt).
Remove spice bags, squeeze out liquid. Remove beef neck bones, separate meat from bones, discard bones.Return beef to broth, adjust seasoning (salt).
Braising the Beef and Making the Broth

Step 3. Cooking the Noodles and Vegetables

  • Cook noodles separately in boiling water. Add baby bok choy in the last 30 seconds.

Step 4. Assembling and Serving the Soup

  • Place noodles in bowls, top with beef braising broth, noodles, and beef.
  • Garnish with baby bok choy.
Place noodles in bowls, top with beef braising broth, noodles, and beef.Garnish with baby bok choy.
Assembling and Serving the Soup

Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide

Tips

  • Use a heavy-duty pot if you don't have a clay pot.
  • Don't cook noodles directly in the broth to prevent cloudiness.
  • Fresh noodles cook quickly; dried noodles require package instructions.

Nutrition

  • N/A

FAQs

1. Can I use pre-made beef broth instead of making my own?

While you can, homemade broth significantly enhances the flavor. Pre-made broth may lack the depth and complexity of a slow-simmered broth.

2. What kind of noodles are traditionally used in Taiwanese beef noodle soup?

Thick, wheat noodles are most common. Look for fresh or dried noodles labeled as 'beef noodle soup noodles' or similar.

3. How long does the beef need to simmer for the best results?

At least 2-3 hours for the beef to become tender, but longer simmering times (up to 4 hours) develop a richer flavor.


Enjoy your bowl of authentic Taiwanese beef noodle soup! The rich flavors and tender beef are a reward for your culinary effort. Now share this delicious recipe with friends and family and savor the taste of Taiwan.