30+ Mouthwatering Beef Noodle Soup Recipes You Can Make at Home

Beef noodle soup is one of the most beloved dishes worldwide, offering a comforting, hearty, and flavorful meal that has become a staple in many cuisines.

From the rich broths of Taiwan to the bold spices of Thailand and the savory warmth of China, beef noodle soups are enjoyed across cultures for their ability to nourish the body and soul.

Whether you’re craving tender beef, chewy noodles, or a deeply aromatic broth, there’s a beef noodle soup recipe for every palate.

In this collection, we’ve curated over 30 beef noodle soup recipes that range from traditional to modern interpretations, each with its own unique twist.

Whether you’re an experienced home cook or a beginner, these recipes offer something for everyone. From the depth of slow-simmered beef broths to quick weeknight versions, these soups are sure to become a favorite in your kitchen.

30+ Mouthwatering Beef Noodle Soup Recipes You Can Make at Home

Beef noodle soup is more than just a meal; it’s an experience that brings together rich flavors, comforting textures, and the joy of sharing a dish that has been passed down through generations.

With over 30 recipes to choose from, you can explore the variations and styles that make beef noodle soup a universal favorite.

From hearty, slow-cooked versions to lighter, quicker options, there’s always a way to enjoy this iconic dish.

So, grab your ingredients, warm up that pot, and embark on a culinary adventure with these delicious beef noodle soup recipes!

Spicy Beef Noodle Soup with Szechuan Peppercorns

This spicy beef noodle soup is infused with the bold flavors of Szechuan peppercorns and chili oil, which give it a unique numbing heat. Tender beef brisket is simmered in a fragrant broth made with star anise, soy sauce, and garlic. This dish is perfect for those who love a bit of spice and want a hearty, comforting bowl of noodles to satisfy their cravings.

Ingredients:

• 1 lb beef brisket, thinly sliced
• 8 cups beef broth
• 3 tbsp soy sauce
• 2 tbsp Szechuan peppercorns
• 3-4 dried red chilies
• 4 garlic cloves, minced
• 1-inch piece of ginger, sliced
• 2 tbsp chili oil
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 4 oz egg noodles
• 2 green onions, chopped
• Fresh cilantro for garnish
• 1 tbsp sesame oil

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the garlic, ginger, and Szechuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
2. Add the beef brisket and sear until browned on all sides.
3. Pour in the beef broth, soy sauce, rice vinegar, brown sugar, and dried chilies. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, until the beef is tender and the broth is rich.
4. While the broth simmers, cook the egg noodles according to package instructions. Drain and set aside.
5. Once the soup is ready, remove the beef and slice it into thin pieces. Strain the broth to remove the spices and solids.
6. To serve, place cooked noodles in bowls, pour over the broth, and top with sliced beef. Drizzle with chili oil, garnish with green onions and cilantro, and serve hot.

This Spicy Beef Noodle Soup with Szechuan Peppercorns offers a delightful kick for those who crave a soup with a bit of heat. The combination of tender beef, rich broth, and the signature numbing sensation from the Szechuan peppercorns creates a flavorful experience that will warm you from the inside out. Perfect for chilly nights or when you want something with a punch, this soup will quickly become a favorite for spice lovers.

Taiwanese Beef Noodle Soup (Niurou Mian)

Taiwanese Beef Noodle Soup, or Niurou Mian, is a beloved dish with a rich, savory broth, tender beef shank, and chewy wheat noodles. The soup is flavored with soy sauce, Chinese five-spice powder, and a touch of fermented bean paste for depth. It’s perfect for those seeking a comforting and authentic Taiwanese flavor in a homemade bowl of soup.

Ingredients:

• 1 lb beef shank or stew beef
• 8 cups water
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp rice wine
• 1 tbsp fermented bean paste (Doubanjiang)
• 1 tbsp Chinese five-spice powder
• 3 cloves garlic, smashed
• 2 green onions, chopped
• 1-inch piece of ginger, sliced
• 4 oz wheat noodles
• 2 star anise
• 2 tbsp rock sugar or brown sugar
• Pickled mustard greens for garnish

Instructions:

1. In a large pot, brown the beef shank in a bit of oil over medium-high heat, then set aside.
2. In the same pot, add ginger, garlic, green onions, soy sauces, rice wine, fermented bean paste, five-spice powder, and star anise. Stir-fry for 1-2 minutes until fragrant.
3. Add water and bring to a boil. Once boiling, reduce the heat to a simmer and add the beef back into the pot. Cook for 2-3 hours, until the beef is tender and the broth is flavorful.
4. In a separate pot, cook the wheat noodles according to package directions. Drain and set aside.
5. Remove the beef from the broth, slice it thinly, and discard the ginger, garlic, and star anise.
6. To serve, place noodles in bowls, pour over the broth, and top with sliced beef. Garnish with chopped green onions and pickled mustard greens.

This Taiwanese Beef Noodle Soup is a comforting and filling dish that offers a taste of authentic Taiwanese cuisine. The tender beef, rich and aromatic broth, and chewy noodles make it a satisfying meal for any occasion. Whether you enjoy it on a cool day or as a special treat, this hearty and flavorful soup is sure to impress and warm you up from the inside out.

Beef Noodle Soup with Vegetables

This version of beef noodle soup includes an assortment of vegetables like bok choy, carrots, and mushrooms, making it a wholesome and colorful dish. The beef is slow-cooked until tender, and the vegetables provide a fresh contrast to the rich broth. It’s a lighter alternative while still offering the comforting qualities of a traditional beef noodle soup.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 6 cups beef broth
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2 medium carrots, sliced
• 1 cup shiitake mushrooms, sliced
• 2 cups bok choy, chopped
• 4 oz rice noodles
• 2 tbsp olive oil
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Brown the beef stew meat on all sides, then remove from the pot.
2. Add the garlic and ginger to the pot, sautéing for 1-2 minutes until fragrant.
3. Pour in the beef broth, soy sauce, fish sauce, hoisin sauce, and rice vinegar. Bring to a boil, then lower the heat and simmer for 1-1.5 hours until the beef is tender.
4. Add the carrots and mushrooms to the soup and cook for another 10-15 minutes until the vegetables are tender.
5. Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
6. Add the bok choy to the pot and cook for an additional 2-3 minutes until wilted.
7. To serve, place the cooked noodles in bowls, ladle the soup and beef mixture over the noodles, and garnish with fresh cilantro.

This Beef Noodle Soup with Vegetables offers a fresh and healthy twist on the classic, with the addition of vibrant vegetables and light rice noodles. It’s a deliciously balanced dish, providing both comfort and nourishment. The tender beef and hearty broth pair perfectly with the crunch of the bok choy and the earthy flavor of shiitake mushrooms, making this soup a satisfying choice for any meal.

Vietnamese Pho-Style Beef Noodle Soup

This Vietnamese Pho-style Beef Noodle Soup features tender slices of beef, rice noodles, and an aromatic broth infused with spices like cinnamon, star anise, and cloves. The rich, flavorful broth is simmered for hours to develop its depth, and the dish is finished with fresh herbs, lime, and chili for a vibrant and refreshing bowl of comfort.

Ingredients:

• 1 lb beef brisket or flank steak
• 8 cups beef broth
• 1 onion, halved
• 2-inch piece ginger, sliced
• 3-4 star anise
• 1 cinnamon stick
• 2 cloves
• 1 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp sugar
• 4 oz rice noodles
• 1 lime, cut into wedges
• Fresh basil, cilantro, and mint for garnish
• 1-2 fresh chilies, sliced
• Bean sprouts for garnish
• Hoisin sauce and sriracha for serving

Instructions:

1. In a large pot, add the beef, beef broth, onion, ginger, star anise, cinnamon, cloves, soy sauce, fish sauce, and sugar. Bring to a boil, then lower the heat and simmer for 2-3 hours to allow the flavors to meld and the beef to become tender.
2. Remove the beef from the broth and set aside to cool slightly. Strain the broth to remove the aromatics and spices, then return the clear broth to the pot.
3. Cook the rice noodles according to the package instructions, then drain and set aside.
4. Slice the cooked beef thinly against the grain.
5. To serve, place the cooked noodles in bowls, top with slices of beef, and pour the hot broth over the noodles. Garnish with fresh herbs, lime wedges, chilies, and bean sprouts. Serve with hoisin sauce and sriracha on the side.

This Vietnamese Pho-Style Beef Noodle Soup is a fragrant and flavorful dish that balances savory, spicy, and fresh elements. The broth, rich in spices and umami, pairs beautifully with the tender beef and the freshness of the herbs and lime. Perfect for a cozy meal or a special gathering, this Pho recipe brings the authentic flavors of Vietnam to your home and provides a satisfying, aromatic experience with every spoonful.

Japanese Beef Udon Noodle Soup

Japanese Beef Udon Noodle Soup offers a heartwarming, umami-packed bowl of soup that’s perfect for cooler months. Tender beef, thick udon noodles, and a savory broth made from dashi, soy sauce, and mirin come together to create a deeply satisfying dish. The addition of green onions and a soft-boiled egg on top enhances the flavor and texture, making it a complete, comforting meal.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 6 cups dashi (Japanese soup stock)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 2 tsp sesame oil
• 4 oz udon noodles
• 2 soft-boiled eggs
• 1/2 cup sliced green onions
• 1 tbsp grated daikon radish (optional)
• 1 tbsp sesame seeds (optional)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the beef slices and cook until browned, about 3-4 minutes. Remove the beef and set it aside.
2. In the same pot, add the dashi, soy sauce, mirin, and sugar. Bring to a simmer and let the broth cook for 10-15 minutes to allow the flavors to meld.
3. While the broth simmers, cook the udon noodles according to package instructions. Drain and set aside.
4. Once the broth is ready, add the cooked beef back into the pot and heat through for 2-3 minutes.
5. To serve, place the cooked udon noodles in bowls, ladle the hot broth and beef mixture over the noodles, and top with a soft-boiled egg, green onions, grated daikon radish, and sesame seeds.

Japanese Beef Udon Noodle Soup is the ultimate comfort food, with its rich, savory broth and tender beef, making each bite as satisfying as the last. The thick udon noodles offer a chewy texture that pairs perfectly with the smooth broth, and the soft-boiled egg adds an extra layer of richness. This soup is a quick and easy way to enjoy the delicious flavors of Japan, and it’s sure to become a go-to recipe for cozy dinners.

Korean Beef Noodle Soup (Yukgaejang)

Korean Beef Noodle Soup, or Yukgaejang, is a spicy and savory soup made with shredded beef, vegetables, and noodles in a flavorful broth. Known for its hearty and bold flavors, the dish features gochujang (Korean chili paste), garlic, and sesame oil for a warming, spicy kick. The addition of mushrooms, sprouts, and green onions makes it a well-rounded, satisfying meal.

Ingredients:

• 1 lb beef shank or short ribs
• 8 cups water
• 2 tbsp sesame oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 2 tsp sesame seeds
• 2 cups napa cabbage, shredded
• 1 cup bean sprouts
• 4 oz Korean sweet potato noodles (or rice noodles)
• 2 green onions, chopped
• 1 tbsp gochugaru (Korean chili flakes)

Instructions:

1. In a large pot, cook the beef in water over medium heat until the beef is tender, about 1-1.5 hours. Remove the beef, shred it, and set it aside. Strain the broth and return it to the pot.
2. Heat sesame oil in a separate pan, and sauté the onion and garlic until fragrant. Add the gochujang, soy sauce, and rice wine, stirring to combine.
3. Add the sautéed mixture into the strained broth along with sesame seeds and gochugaru. Let it simmer for another 20-30 minutes to enhance the flavors.
4. While the broth simmers, cook the noodles according to the package instructions. Drain and set aside.
5. Add the shredded beef, napa cabbage, and bean sprouts to the broth. Simmer for 5 minutes until the vegetables are tender.
6. To serve, place the noodles in bowls and pour the soup over the top. Garnish with chopped green onions and additional sesame seeds.

Korean Beef Noodle Soup (Yukgaejang) is a bold and flavorful dish that offers a spicy kick, making it the perfect option for those craving something with a bit of heat. The combination of tender shredded beef, hearty vegetables, and chewy noodles creates a filling, satisfying meal. Whether you’re enjoying it as a comforting weeknight dinner or serving it at a gathering, this soup will provide a nourishing and flavorful experience that transports you to the heart of Korean cuisine.

Taiwanese Beef Noodle Soup (牛肉麵)

Taiwanese Beef Noodle Soup is a beloved dish known for its tender beef, rich broth, and chewy noodles. This comforting soup combines braised beef shank, soy sauce, and Chinese spices, creating a deep, savory broth that is perfectly balanced with the fresh greens and noodles. Ideal for a cozy meal, it’s a flavorful and filling dish that offers a delicious taste of Taiwan.

Ingredients:

• 1 lb beef shank or stew beef
• 8 cups beef broth
• 3 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• 4 slices ginger
• 3-4 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 1/2 lb fresh Chinese wheat noodles (or any thick egg noodles)
• 2 cups baby bok choy or spinach, washed
• 2 green onions, chopped
• 1 tsp Chinese five-spice powder (optional)
• Chili oil (optional)

Instructions:

1. In a large pot, add the beef, beef broth, soy sauce, rice wine, dark soy sauce, sugar, ginger, garlic, star anise, and cinnamon. Bring to a boil, then reduce the heat and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
2. Once the beef is tender, remove it from the broth, shred it, and set aside. Strain the broth to remove the aromatics and spices, then return it to the pot.
3. Cook the noodles according to the package instructions. Drain and set aside.
4. In the same pot, add the bok choy or spinach and cook for 1-2 minutes until wilted.
5. To serve, divide the cooked noodles into bowls, top with the shredded beef and greens, and ladle the hot broth over the top. Garnish with green onions, Chinese five-spice powder, and a drizzle of chili oil for extra flavor.

Taiwanese Beef Noodle Soup is a fragrant and hearty dish that perfectly balances the savory, slightly sweet broth with the tender beef and fresh greens. The spices used in the braising process bring out the depth of the soup, while the chewy noodles provide the perfect texture. Whether you’re enjoying it on a cold day or as a comfort food treat, this soup brings authentic Taiwanese flavors straight to your kitchen, offering a deeply satisfying meal with every spoonful.

Sichuan Spicy Beef Noodle Soup

For lovers of spice, this Sichuan Spicy Beef Noodle Soup is a bold and flavorful dish. Infused with Sichuan peppercorns, chili oil, and garlic, the broth is a rich, aromatic combination of heat and savory goodness. The tender beef slices, paired with thick noodles and crunchy vegetables, create a truly unforgettable soup experience.

Ingredients:

• 1 lb beef brisket or flank steak, thinly sliced
• 8 cups beef stock
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 3 tbsp chili paste or doubanjiang (fermented bean paste)
• 3 tbsp Sichuan chili oil
• 1 tbsp sugar
• 4-5 garlic cloves, minced
• 2 tbsp fresh ginger, minced
• 1 tbsp Sichuan peppercorns
• 1 tbsp vegetable oil
• 1 lb fresh Chinese egg noodles or ramen noodles
• 1 cup bok choy or napa cabbage, chopped
• 1-2 green onions, chopped
• 1 tbsp sesame oil
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add the garlic, ginger, and Sichuan peppercorns, sautéing for 2-3 minutes until fragrant.
2. Add the chili paste or doubanjiang to the pot and stir-fry for another 2 minutes. Pour in the beef stock, soy sauce, rice wine, and sugar, and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for 1-2 hours to allow the flavors to develop.
3. While the broth simmers, cook the noodles according to package instructions. Drain and set aside.
4. In the last 10 minutes of cooking, add the beef slices to the broth, cooking them until tender.
5. Add the bok choy or napa cabbage and cook for another 2-3 minutes until tender but still vibrant.
6. To serve, place the cooked noodles in bowls, top with the cooked beef and vegetables, and pour the hot broth over the top. Drizzle sesame oil on top and garnish with green onions and fresh cilantro.

This Sichuan Spicy Beef Noodle Soup brings a satisfying heat that tingles the taste buds, thanks to the use of Sichuan peppercorns and chili oil. The tender beef, paired with flavorful broth and chewy noodles, creates an irresistible dish that’s as comforting as it is exciting. Perfect for spice lovers, this soup delivers a punch of heat, making it the perfect warming dish for chilly evenings.

Lebanese Beef and Lentil Soup

Lebanese Beef and Lentil Soup (Shorbat Adas) is a hearty, nutritious soup featuring tender beef, lentils, and aromatic spices like cumin, coriander, and cinnamon. The earthy lentils and savory beef are complemented by a bright, tangy finish of lemon juice, making it a perfect balance of flavors. This soup is filling, comforting, and easy to make, making it ideal for a cozy dinner.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 1 cup dry brown or green lentils, rinsed
• 6 cups beef broth or water
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh parsley for garnish
• 1/2 tsp ground sumac (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onions and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add the cumin, coriander, cinnamon, and tomato paste, stirring to coat the onions and garlic with the spices. Cook for 1-2 minutes to release the flavors.
4. Return the beef to the pot along with the lentils and broth (or water). Bring the soup to a boil, then reduce the heat and simmer for 1-1.5 hours, or until the lentils and beef are tender.
5. Season with salt, pepper, and lemon juice to taste. For an extra layer of flavor, sprinkle with ground sumac.
6. To serve, ladle the soup into bowls and garnish with fresh parsley.

Lebanese Beef and Lentil Soup is a beautifully spiced dish that’s hearty enough to be a meal on its own. The tender beef and lentils create a satisfying base, while the warm spices and tangy lemon juice add depth and brightness to the soup. It’s a delicious and comforting dish that brings a taste of the Middle East to your kitchen, offering both nourishment and flavor in every spoonful.

Vietnamese Pho Bo (Beef Pho)

Vietnamese Pho Bo is a fragrant and aromatic beef noodle soup that combines tender slices of beef with a savory, herb-infused broth. The soup is flavored with spices like star anise, cinnamon, and cloves, creating a complex and delicious broth that’s balanced with fresh herbs and crunchy bean sprouts. Served with thin rice noodles, lime, and chili, this soup is both refreshing and comforting, making it a perfect dish for any season.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 10 cups beef broth
• 1 onion, halved
• 1 thumb-sized piece of ginger, sliced
• 3-4 star anise
• 1 cinnamon stick
• 4-5 cloves
• 1 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp salt
• 1 lb rice noodles (Bánh Phở)
• Fresh herbs (basil, cilantro, mint)
• 1 lime, cut into wedges
• Bean sprouts, fresh chili, and hoisin sauce for garnish

Instructions:

1. In a large pot, char the onion and ginger over an open flame (or in a dry pan) until slightly blackened, about 5 minutes. Add them to the beef broth, along with the star anise, cinnamon, cloves, fish sauce, sugar, soy sauce, and salt.
2. Bring the broth to a boil, then lower the heat and simmer for about 1-2 hours, allowing the flavors to develop.
3. While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.
4. After simmering the broth, strain it to remove the spices and aromatics. Return the broth to the pot and keep it simmering over low heat.
5. To serve, place a handful of cooked noodles in each bowl, top with the thinly sliced beef, and ladle the hot broth over the top. The heat of the broth will cook the beef slices.
6. Garnish with fresh herbs, lime wedges, bean sprouts, chili, and hoisin sauce.

Vietnamese Pho Bo is a fragrant and flavorful dish that offers a delightful balance of savory, sweet, and fresh elements. The broth, with its complex spice profile, is the soul of this dish, while the tender beef and fresh garnishes add texture and brightness. Whether you’re enjoying a bowl on a cool day or sharing it with friends and family, Pho Bo is a comforting and aromatic soup that’s perfect for any occasion.

Korean Galbitang (Beef Short Rib Soup)

Galbitang is a hearty Korean beef soup made with tender short ribs and a clear, flavorful broth. The broth is made by simmering beef ribs with garlic, onion, and a variety of vegetables to create a rich, clear soup that’s clean in flavor yet deeply satisfying. Often served with steamed rice and kimchi, this dish is perfect for family gatherings or as a restorative meal.

Ingredients:

• 2 lbs beef short ribs
• 12 cups water
• 1 onion, halved
• 6 cloves garlic, smashed
• 2-3 stalks green onion, cut into thirds
• 1/2 tsp salt (more to taste)
• 1/4 tsp black pepper
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• Steamed rice (for serving)
• Kimchi (for serving)

Instructions:

1. Begin by blanching the beef short ribs. Place the ribs in a pot of cold water and bring to a boil. Once boiling, discard the water and rinse the ribs under cold water to remove impurities.
2. In a clean pot, add the short ribs and 12 cups of water. Bring to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface.
3. Add the onion, garlic, and green onions to the pot and simmer for 2-3 hours until the meat is tender and the broth is flavorful.
4. Once the beef is tender, remove the short ribs from the broth, and strain the broth to remove the aromatics. Return the broth to the pot and season with salt, pepper, sesame oil, soy sauce, and fish sauce.
5. To serve, place the beef short ribs back in the soup and ladle the hot broth into bowls. Serve with steamed rice and kimchi on the side.

Galbitang is a beloved Korean dish known for its clean yet flavorful broth, made rich by the beef short ribs. The long simmering time ensures the meat becomes incredibly tender, and the seasoning adds depth without overwhelming the dish. The simplicity of the soup is what makes it so comforting, especially when paired with rice and kimchi. This dish is perfect for a hearty meal and is often enjoyed as a restorative soup in Korean cuisine.

Japanese Gyudon (Beef Bowl Soup)

Gyudon, or Japanese beef bowl, is a comforting and savory dish made with thinly sliced beef, onions, and a soy-based sauce served over steamed rice. The broth is rich with flavors of soy sauce, mirin, and dashi, which give it a delicate umami taste. This quick and easy dish is perfect for a satisfying meal and can be made in just under 30 minutes, making it a great choice for busy weeknights.

Ingredients:

• 1 lb thinly sliced beef (ribeye or sirloin)
• 2 medium onions, thinly sliced
• 2 cups dashi stock (or substitute with beef broth)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1/2 tsp grated ginger (optional)
• Steamed rice (for serving)
• Pickled ginger and green onions for garnish

Instructions:

1. In a large pan or skillet, heat a little oil over medium heat. Add the sliced onions and sauté until softened, about 5 minutes.
2. Add the beef to the pan and cook until just browned, about 3-4 minutes. Add the dashi stock, soy sauce, mirin, sake, and sugar to the pan, stirring to combine.
3. Bring the mixture to a simmer and cook for 10-15 minutes, or until the broth has slightly reduced and the flavors have melded together.
4. Serve the beef and broth over bowls of steamed rice. Garnish with pickled ginger and green onions.

Gyudon is a beloved Japanese comfort food that delivers satisfying flavors in every bite. The combination of tender beef, sweet onions, and umami-rich broth over steaming rice makes this dish a complete and hearty meal. It’s quick to make, making it ideal for busy days when you need a filling yet flavorful dinner. Gyudon brings the comforting taste of Japan to your table with minimal effort and maximum satisfaction.

Thai Beef Noodle Soup (Kuay Teow Neua)

Thai Beef Noodle Soup, or Kuay Teow Neua, is a fragrant, flavorful dish that combines tender slices of beef with a rich broth made from a blend of spices, herbs, and beef stock. The soup is served with soft rice noodles and garnished with fresh herbs, lime, and chili, offering a balance of savory, spicy, and tangy flavors. This comforting dish is a beloved street food in Thailand and brings the bold, aromatic flavors of Thai cuisine to your home.

Ingredients:

• 1 lb beef sirloin or brisket, thinly sliced
• 8 cups beef broth
• 1 onion, halved
• 3 cloves garlic, smashed
• 2-3 star anise
• 1 cinnamon stick
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp palm sugar
• 1 tsp black pepper
• 2-3 Thai bird’s eye chilies, chopped (optional)
• 1 package rice noodles
• Fresh cilantro, Thai basil, and lime wedges for garnish
• Bean sprouts for garnish
• Chili flakes for serving

Instructions:

1. In a large pot, add beef broth, onion, garlic, star anise, and cinnamon stick. Bring to a boil, then reduce heat to a simmer. Let it cook for about 1 hour, allowing the flavors to meld together.
2. After simmering, strain the broth to remove the aromatics and return it to the pot. Stir in the fish sauce, soy sauce, palm sugar, and black pepper.
3. Cook the rice noodles according to package instructions, then drain and set aside.
4. To serve, divide the cooked noodles into bowls. Top with thinly sliced beef and ladle the hot broth over the noodles. The heat of the broth will cook the beef.
5. Garnish with fresh cilantro, Thai basil, lime wedges, bean sprouts, and chopped chilies. Add chili flakes to taste for extra heat.

Thai Beef Noodle Soup (Kuay Teow Neua) is a harmonious blend of savory, spicy, and tangy flavors, making it an irresistible dish for anyone who loves bold, aromatic cuisine. The tender beef and rich, aromatic broth are complemented perfectly by the fresh herbs and chili, creating a refreshing yet satisfying meal. This dish is ideal for any time you’re craving something comforting, flavorful, and exotic, all in one bowl.

Chinese Beef Noodle Soup (Niurou Mian)

Chinese Beef Noodle Soup, or Niurou Mian, is a classic dish known for its robust flavors and comforting qualities. The soup is made by simmering beef shank with ginger, soy sauce, and spices, creating a savory and rich broth. The addition of Chinese wheat noodles adds texture and substance to the dish, while bok choy and fresh herbs provide a light and refreshing contrast to the deep flavors. This dish is both hearty and soothing, making it a great choice for any season.

Ingredients:

• 1 lb beef shank or brisket
• 10 cups water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon sesame oil
• 4-5 slices ginger
• 3-4 cloves garlic, smashed
• 2 star anise
• 1-2 cinnamon sticks
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 package Chinese wheat noodles
• 2 cups bok choy or baby spinach
• Fresh cilantro and green onions for garnish

Instructions:

1. In a large pot, add beef shank and water, bringing it to a boil. Once boiling, remove any impurities that float to the surface, then reduce to a simmer.
2. Add soy sauce, rice wine, sesame oil, ginger, garlic, star anise, cinnamon sticks, sugar, and black pepper to the pot. Let the broth simmer for about 1.5-2 hours, until the beef becomes tender and the flavors have developed.
3. Once the beef is tender, remove it from the broth and slice it thinly against the grain.
4. Cook the Chinese wheat noodles according to package instructions. Drain and set aside.
5. To assemble, divide the noodles into bowls. Ladle the hot beef broth over the noodles, topping with slices of beef and bok choy. Garnish with fresh cilantro and green onions.

Chinese Beef Noodle Soup (Niurou Mian) is a hearty and satisfying dish that combines tender beef, rich broth, and the perfect balance of spices. The savory flavors of the broth and the lightness of the bok choy and herbs make it a comforting and well-rounded meal. Whether you’re looking for a nourishing lunch or a cozy dinner, this soup brings the taste of traditional Chinese cuisine right to your table.

Taiwanese Beef Noodle Soup (牛肉麵)

Taiwanese Beef Noodle Soup (Niurou Mian) is a beloved dish in Taiwan, known for its flavorful beef broth, tender beef shank, and chewy wheat noodles. The rich and aromatic broth is made by simmering beef with a combination of soy sauce, Chinese spices, and aromatic herbs. The dish is often garnished with pickled mustard greens, giving it a slightly tangy contrast to the richness of the broth. This comforting soup is hearty, warming, and perfect for cold weather.

Ingredients:

• 1 lb beef shank or brisket
• 12 cups beef broth
• 3 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sesame oil
• 2 star anise
• 3-4 slices ginger
• 1 tablespoon sugar
• 1 cinnamon stick
• 1/2 teaspoon black pepper
• 1 package Taiwanese wheat noodles
• Pickled mustard greens for garnish
• Fresh cilantro and green onions for garnish

Instructions:

1. In a large pot, add the beef shank and beef broth, bringing it to a boil. Once boiling, remove any impurities from the surface and then lower the heat to a simmer.
2. Add the soy sauce, rice wine, sesame oil, star anise, ginger, sugar, cinnamon stick, and black pepper to the pot. Let the broth simmer for about 2-3 hours until the beef is tender and the flavors are well-developed.
3. After simmering, remove the beef from the pot and slice it thinly.
4. Cook the Taiwanese wheat noodles according to package instructions. Drain and set aside.
5. To serve, divide the cooked noodles between bowls, top with sliced beef, and ladle the hot broth over the top. Garnish with pickled mustard greens, cilantro, and green onions.

Taiwanese Beef Noodle Soup is a deeply comforting dish that balances rich, savory flavors with the light, fresh notes of cilantro and pickled mustard greens. The tender beef and hearty noodles make for a satisfying meal, while the aromatic broth adds complexity and warmth. This soup embodies the essence of Taiwanese comfort food and is sure to become a favorite in your household.

Note: More recipes are coming soon!