50+ Mouth-Watering Taiwan Beef Noodle Soup Recipes You Need to Try

Taiwanese Beef Noodle Soup is a beloved dish that holds a special place in Taiwanese cuisine. With its rich, savory broth, tender beef, and perfectly cooked noodles, it’s a comfort food that’s hard to resist.

Whether you’re a longtime fan or a newcomer to this iconic dish, the possibilities are endless when it comes to customizing your bowl of beef noodle soup.

From classic recipes to creative variations, the combination of flavors, textures, and aromas will always leave you coming back for more.

In this article, we’ve compiled 50+ Taiwanese Beef Noodle Soup recipes that will satisfy all kinds of cravings—from traditional, hearty versions to innovative takes with unique ingredients like lotus root, shiitake mushrooms, or even sweet corn.

Each recipe will allow you to explore the rich and diverse world of Taiwanese beef noodle soup, offering something for every taste and occasion.

Whether you’re looking for a comforting weeknight dinner or want to impress your friends with a new recipe, these dishes are sure to bring the warmth and flavor of Taiwan straight to your kitchen.

50+ Mouth-Watering Taiwan Beef Noodle Soup Recipes You Need to Try

Taiwanese Beef Noodle Soup is more than just a meal—it’s a tradition steeped in history and culture.

With so many variations to explore, there’s a recipe for everyone, whether you prefer a light and refreshing broth or one that’s rich and deep in flavor.

By experimenting with different ingredients and cooking methods, you can customize this dish to suit your tastes and elevate your home cooking game.

So go ahead, dive into these 50+ recipes, and discover the perfect Taiwanese Beef Noodle Soup that will quickly become a favorite in your household

Classic Taiwanese Beef Noodle Soup

Classic Taiwanese Beef Noodle Soup is an iconic and soul-warming dish known for its rich, savory broth, tender beef, and chewy noodles. This beloved comfort food is a staple in Taiwanese cuisine and often features a balance of spice, sweetness, and umami. Making this dish at home allows you to enjoy the authentic flavors while adjusting the spice and ingredients to your liking.

Ingredients
For the Broth

• 1 lb beef shank or brisket, cut into large chunks
• 4 cups beef broth
• 1 large onion, chopped
• 2-inch piece ginger, sliced
• 4 cloves garlic, crushed
• 3 star anise
• 2 tbsp soy sauce
• 1 tbsp rice wine or Shaoxing wine
• 1 tbsp doubanjiang (spicy bean paste)
• 1 cinnamon stick

For the Soup

• 1 bunch baby bok choy
• 8 oz Chinese wheat noodles or your choice of noodles
• 2 green onions, chopped
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pot, heat a small amount of oil and sear the beef chunks until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion, ginger, and garlic until fragrant.
3. Add the star anise, soy sauce, rice wine, doubanjiang, and cinnamon stick to the pot. Stir until combined.
4. Return the beef to the pot, then pour in the beef broth and enough water to cover the ingredients.
5. Bring the mixture to a boil, then lower to a simmer and cook for 1.5-2 hours, or until the beef is tender.
6. Cook the noodles according to package instructions. Blanch the bok choy in the soup for a few minutes until tender.
7. Assemble by placing noodles in bowls, topping with beef and broth, then adding bok choy, green onions, and cilantro.

Classic Taiwanese Beef Noodle Soup is perfect for cozy nights or gatherings where you want to impress with authentic flavors. The deep, aromatic broth mingles with the tender beef and fresh herbs, providing an unforgettable taste of Taiwan. Serve it with a side of pickled mustard greens for an extra kick.

Spicy Braised Beef Noodle Soup

This Spicy Braised Beef Noodle Soup takes the traditional Taiwanese dish to another level by adding heat and intensity. Known for its warming spiciness, this soup is particularly comforting in cold weather. The combination of rich broth, tender beef, and spicy undertones makes this a favorite for those who enjoy a bit of kick in their meals.

Ingredients
For the Broth

• 1 lb beef short ribs or shank, cut into chunks
• 5 cups beef stock
• 1 onion, quartered
• 3 cloves garlic, minced
• 2 tbsp doubanjiang (spicy bean paste)
• 2-inch piece ginger, sliced
• 1 cinnamon stick
• 4-5 dried chili peppers
• 2 star anise
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil

For the Soup

• 8 oz fresh Chinese wheat noodles
• 1 cup spinach leaves or baby bok choy
• Fresh basil leaves, for garnish
• Chopped green onions and cilantro, for garnish

Instructions

1. Heat oil in a large pot and sear the beef on all sides. Set the beef aside.
2. In the same pot, sauté the onion, ginger, garlic, and doubanjiang until fragrant.
3. Add the cinnamon stick, dried chilies, star anise, soy sauce, and rice vinegar. Stir to combine.
4. Return the beef to the pot, pour in the beef stock, and add enough water to cover all ingredients. Simmer for 2 hours or until beef is tender.
5. Cook the noodles according to package instructions and blanch the spinach or bok choy.
6. To serve, place noodles in bowls, ladle in the spicy beef broth and beef chunks, then garnish with basil, green onions, and cilantro.

This Spicy Braised Beef Noodle Soup is a delightful balance of heat and deep flavor, giving traditional Taiwanese beef noodle soup a thrilling twist. This recipe is perfect for those who love robust, spicy dishes with complex flavors. Enjoy it with pickled vegetables or a side of chili sauce if you want to elevate the heat even more!

Herbal Taiwanese Beef Noodle Soup

Herbal Taiwanese Beef Noodle Soup combines traditional beef noodle soup with a unique, earthy twist by incorporating Chinese medicinal herbs. The addition of herbs like goji berries and dried Chinese dates gives the broth a complex flavor and enhances the dish’s health benefits. This soup not only warms you up but is also nourishing and flavorful.

Ingredients
For the Broth

• 1 lb beef shank, sliced into chunks
• 4 cups beef broth
• 1 large onion, chopped
• 1 tbsp soy sauce
• 1 cinnamon stick
• 2 cloves garlic, minced
• 2 dried Chinese dates (jujube)
• 1 tbsp goji berries
• 2 slices ginger
• 1 tbsp rice wine or Shaoxing wine
• 2 star anise

For the Soup

• 8 oz thick wheat noodles
• 1 cup mustard greens or bok choy
• Fresh cilantro and green onions for garnish

Instructions

1. Sear the beef in a pot until browned, then remove and set aside.
2. In the same pot, add the onion, garlic, and ginger and sauté until aromatic.
3. Add soy sauce, rice wine, cinnamon stick, star anise, dried dates, and goji berries. Return the beef to the pot.
4. Pour in the beef broth, add enough water to cover, and bring the mixture to a boil. Simmer for about 2 hours or until the beef is tender.
5. Boil the noodles separately and blanch the mustard greens.
6. To serve, divide noodles into bowls, pour in the herbal beef broth with beef chunks, and add greens, green onions, and cilantro on top.

Herbal Taiwanese Beef Noodle Soup is a wonderfully warming and nourishing option, blending comforting flavors with the earthy undertones of medicinal herbs. This version of beef noodle soup is perfect for anyone looking to enjoy a bowl of traditional comfort with a health-boosting twist. It’s a delightful choice for a cozy night in, and the herbs add a satisfying depth to each sip of broth.

Taiwanese Beef Noodle Soup with Pickled Mustard Greens

This version of Taiwanese Beef Noodle Soup incorporates the tangy, slightly sour taste of pickled mustard greens to balance the richness of the broth. The addition of this fermented vegetable gives the soup a delightful contrast, enhancing the flavors and adding a satisfying crunch. If you enjoy a bit of acidity with your rich and hearty soups, this recipe will quickly become a favorite.

Ingredients
For the Broth

• 1 lb beef shank or chuck, cut into chunks
• 5 cups beef broth
• 1 onion, halved
• 2-inch piece ginger, sliced
• 3 cloves garlic, crushed
• 3 tbsp soy sauce
• 2 tbsp rice wine or Shaoxing wine
• 1 tbsp brown sugar
• 2 star anise
• 1 cinnamon stick
• 3 dried chili peppers

For the Soup

• 8 oz fresh or dried wheat noodles
• 1/2 cup pickled mustard greens, chopped
• 2 green onions, chopped
• Fresh cilantro for garnish
• 1-2 boiled eggs (optional)

Instructions

1. Heat a small amount of oil in a large pot and sear the beef until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion, ginger, and garlic until fragrant.
3. Add the soy sauce, rice wine, brown sugar, star anise, cinnamon stick, and dried chili peppers. Stir to combine.
4. Return the beef to the pot, pour in the beef broth, and add enough water to cover the beef. Bring to a boil and reduce to a simmer for 1.5 to 2 hours, until the beef is tender.
5. Cook the noodles according to the package instructions and blanch the pickled mustard greens in the broth for a few minutes.
6. Assemble the soup by placing the cooked noodles in bowls, topping with beef chunks and broth, and adding the mustard greens, green onions, cilantro, and boiled eggs if desired.

This Taiwanese Beef Noodle Soup with Pickled Mustard Greens offers a perfect balance of rich and tangy flavors. The fermented mustard greens add an unexpected twist to the traditional dish, cutting through the richness of the beef and broth. This is an excellent option for those who enjoy a slightly sour and savory contrast in their soup.

Taiwanese Beef Noodle Soup with Tomato

In this variant, the rich, savory broth is complemented by the natural sweetness and acidity of tomatoes, creating a lighter, yet equally flavorful version of the traditional Taiwanese Beef Noodle Soup. This tomato-based twist brings out fresh, bright flavors that make it perfect for those who enjoy a slightly more tangy profile in their soup.

Ingredients
For the Broth

• 1 lb beef brisket, cut into chunks
• 4 cups beef broth
• 2 large tomatoes, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 2 tbsp sugar
• 2 tbsp tomato paste
• 1 cinnamon stick
• 2 star anise

For the Soup

• 8 oz ramen or wheat noodles
• 1/2 cup bok choy or spinach
• Fresh basil or cilantro leaves for garnish
• Chopped green onions for garnish

Instructions

1. Heat oil in a large pot and sear the beef until browned. Set it aside.
2. In the same pot, sauté the onion and garlic until fragrant. Add the chopped tomatoes and cook until they soften.
3. Add the soy sauce, rice wine, tomato paste, sugar, cinnamon stick, and star anise. Stir to combine.
4. Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to low and simmer for 1.5-2 hours until the beef is tender.
5. Cook the noodles according to package instructions and blanch the bok choy or spinach in the broth for a few minutes.
6. Serve by placing noodles in bowls, ladling in the tomato-infused beef broth with beef chunks, and garnishing with fresh herbs and green onions.

Taiwanese Beef Noodle Soup with Tomato offers a fresh twist on the traditional dish by incorporating the tangy flavor of tomatoes. The combination of sweet and savory makes this soup lighter yet still satisfying, and the natural acidity from the tomatoes helps to balance the richness of the beef. This is a great option for those who want a soup that feels both comforting and refreshing.

Taiwanese Beef Noodle Soup with Mushrooms

This variation of Taiwanese Beef Noodle Soup incorporates a mix of mushrooms, adding umami depth to the broth and a slight earthiness to the soup. The mushrooms complement the tender beef and create a richer, more complex flavor profile. If you’re a fan of earthy flavors, this recipe offers a delicious and aromatic alternative.

Ingredients
For the Broth

• 1 lb beef chuck, cut into chunks
• 4 cups beef broth
• 2 cups mixed mushrooms (shiitake, oyster, or king oyster)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 star anise
• 1 cinnamon stick

For the Soup

• 8 oz egg noodles or your choice of noodles
• 1/2 cup bok choy or spinach
• Fresh cilantro and green onions for garnish

Instructions

1. In a large pot, heat oil and sear the beef chunks until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and mushrooms until the mushrooms begin to release their moisture.
3. Add the soy sauce, rice wine, oyster sauce, brown sugar, star anise, and cinnamon stick. Stir to combine.
4. Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce the heat and simmer for 1.5-2 hours until the beef is tender.
5. Cook the noodles according to package instructions and blanch the bok choy or spinach in the broth for a few minutes.
6. Assemble the soup by placing noodles in bowls, topping with beef, mushrooms, and broth, and garnishing with fresh cilantro and green onions.

Taiwanese Beef Noodle Soup with Mushrooms adds a savory depth to the traditional recipe, with the earthy mushrooms enriching the broth. The combination of beef, mushrooms, and fresh greens provides a hearty and satisfying meal. This version is perfect for those who want a richer, umami-packed variation of the classic soup that is still light and flavorful.

Taiwanese Beef Noodle Soup with Sweet Potatoes

Taiwanese Beef Noodle Soup with Sweet Potatoes is a unique twist on the traditional dish, introducing the natural sweetness and creamy texture of sweet potatoes to balance the savory beef broth. The subtle sweetness of the sweet potatoes harmonizes perfectly with the richness of the beef, creating a comforting and nourishing bowl of soup that is both filling and flavorful.

Ingredients
For the Broth

• 1 lb beef shank or brisket, cut into chunks
• 5 cups beef broth
• 2 medium-sized sweet potatoes, peeled and cut into chunks
• 1 onion, quartered
• 3 cloves garlic, crushed
• 1-inch piece ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp rice wine or Shaoxing wine
• 1 tbsp brown sugar
• 2 star anise
• 1 cinnamon stick

For the Soup

• 8 oz egg noodles or your choice of noodles
• 1 cup bok choy or baby spinach
• Fresh cilantro and green onions for garnish
• Optional: 1 boiled egg, peeled and halved

Instructions

1. In a large pot, heat a small amount of oil and sear the beef on all sides until browned. Remove the beef and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add the soy sauce, rice wine, brown sugar, star anise, and cinnamon stick. Stir to combine.
4. Return the beef to the pot, pour in the beef broth, and bring it to a boil. Lower the heat and let it simmer for 1.5 to 2 hours until the beef becomes tender.
5. Add the sweet potato chunks to the pot during the last 30 minutes of cooking, allowing them to cook and infuse the broth with sweetness.
6. Cook the noodles separately according to the package instructions and blanch the bok choy or spinach in the broth.
7. Assemble the soup by placing the cooked noodles in bowls, topping with beef, sweet potatoes, and broth, and garnishing with fresh cilantro, green onions, and a boiled egg if desired.

Taiwanese Beef Noodle Soup with Sweet Potatoes is a wonderful variation of the classic dish that introduces a subtle sweetness to the hearty, savory broth. The sweet potatoes add a creamy texture that complements the tender beef and rich broth. This version is perfect for those who enjoy a balance of flavors and want to incorporate a nutritious, slightly sweet element into their beef noodle soup.

Taiwanese Beef Noodle Soup with Tofu

For those who prefer a lighter version of the classic Taiwanese beef noodle soup, this recipe incorporates tofu, providing a delicate, velvety texture that pairs beautifully with the tender beef and rich broth. The tofu adds a wonderful contrast in both texture and flavor, absorbing the savory broth while maintaining its subtle, creamy flavor. This is an excellent choice for anyone looking for a comforting but slightly healthier take on the traditional soup.

Ingredients
For the Broth

• 1 lb beef chuck or shank, cut into chunks
• 5 cups beef broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• 3 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp sesame oil
• 2 star anise
• 1 cinnamon stick
• 1 tbsp brown sugar

For the Soup

• 8 oz wheat noodles or ramen
• 1/2 block firm tofu, cut into cubes
• 1 cup bok choy or napa cabbage, chopped
• Fresh cilantro and green onions for garnish
• Optional: Chili oil for added heat

Instructions

1. In a large pot, heat oil and sear the beef until browned on all sides. Remove the beef and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add soy sauce, rice wine, sesame oil, star anise, cinnamon stick, and brown sugar. Stir to combine.
4. Return the beef to the pot, pour in the beef broth, and bring to a boil. Reduce the heat and let it simmer for 1.5-2 hours, until the beef becomes tender.
5. In the last 10 minutes of cooking, gently add the tofu cubes to the broth, allowing them to absorb the flavors without falling apart.
6. Cook the noodles separately according to package instructions and blanch the bok choy or napa cabbage in the broth.
7. Serve by placing noodles in bowls, adding beef and tofu with the broth, and garnishing with fresh cilantro, green onions, and chili oil if desired.

Taiwanese Beef Noodle Soup with Tofu offers a light and creamy twist to the traditional recipe, where the tofu adds a wonderful texture contrast to the savory beef broth. This variation is perfect for anyone seeking a comforting but lighter option. The tofu soaks up all the deep flavors of the broth, making each spoonful satisfying and full of umami.

Taiwanese Beef Noodle Soup with Pineapple

A tropical twist on the classic Taiwanese beef noodle soup, this version incorporates the tangy and sweet flavor of pineapple. The combination of sweet and savory flavors in the broth creates a surprising contrast with the tender beef, offering a unique flavor experience. This dish is perfect for anyone who enjoys a little sweetness with their savory meals.

Ingredients
For the Broth

• 1 lb beef shank, cut into chunks
• 5 cups beef broth
• 1 onion, quartered
• 3 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 2 tbsp soy sauce
• 2 tbsp rice wine or Shaoxing wine
• 1 tbsp brown sugar
• 2 star anise
• 1 cinnamon stick
• 1/2 cup fresh pineapple chunks (or canned, drained)

For the Soup

• 8 oz egg noodles or wheat noodles
• 1 cup bok choy or spinach
• Fresh cilantro and green onions for garnish
• 1-2 boiled eggs (optional)

Instructions

1. Heat oil in a large pot and sear the beef on all sides until browned. Set it aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add soy sauce, rice wine, brown sugar, star anise, and cinnamon stick. Stir to combine.
4. Return the beef to the pot and pour in the beef broth. Bring it to a boil, then reduce the heat and simmer for 1.5 to 2 hours, until the beef is tender.
5. Add the pineapple chunks to the pot in the last 30 minutes of simmering, allowing the fruit to infuse its sweetness into the broth.
6. Cook the noodles according to package instructions and blanch the bok choy or spinach in the broth.
7. Assemble the soup by placing the noodles in bowls, topping with beef and pineapple-infused broth, and garnishing with cilantro, green onions, and boiled eggs if desired.

Taiwanese Beef Noodle Soup with Pineapple is an unexpected and delightful variation of the classic dish. The pineapple adds a touch of sweetness and acidity, balancing the richness of the beef and broth. This refreshing twist makes it a great option for those who enjoy bold, tropical flavors in their savory dishes. The dish is both comforting and bright, perfect for anyone looking to add something new to their beef noodle soup repertoire.

Taiwanese Beef Noodle Soup with Lotus Root

Taiwanese Beef Noodle Soup with Lotus Root offers a unique texture and an earthy flavor that complements the richness of the beef. The lotus root, when simmered in the broth, adds a subtle crunch and slightly sweet taste, making it a perfect addition for those looking for something a bit different. This variation offers a refreshing and healthy twist while staying true to the comforting flavors of traditional Taiwanese beef noodle soup.

Ingredients
For the Broth

• 1 lb beef brisket or chuck, cut into chunks
• 5 cups beef broth
• 1 medium lotus root, peeled and sliced into rounds
• 1 onion, quartered
• 3 cloves garlic, smashed
• 2-inch piece ginger, sliced
• 3 tbsp soy sauce
• 1 tbsp rice wine or Shaoxing wine
• 1 tbsp brown sugar
• 2 star anise
• 1 cinnamon stick

For the Soup

• 8 oz wheat noodles or egg noodles
• 1 cup bok choy or napa cabbage
• Fresh cilantro and green onions for garnish
• Optional: 1 boiled egg, peeled and halved

Instructions

1. Heat a small amount of oil in a large pot and sear the beef on all sides until browned. Remove the beef and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add soy sauce, rice wine, brown sugar, star anise, and cinnamon stick. Stir to combine.
4. Return the beef to the pot, pour in the beef broth, and bring it to a boil. Reduce the heat and let it simmer for 1.5 to 2 hours, until the beef becomes tender.
5. Add the lotus root slices to the pot during the last 30 minutes of cooking, allowing the root to soften and infuse the broth with its natural sweetness.
6. Cook the noodles separately according to the package instructions and blanch the bok choy or napa cabbage in the broth.
7. To serve, place the noodles in bowls, top with beef, lotus root, and broth, and garnish with fresh cilantro, green onions, and boiled egg if desired.

Taiwanese Beef Noodle Soup with Lotus Root brings a delightful texture and earthy flavor to the dish. The lotus root’s slight crunch and natural sweetness add an interesting contrast to the rich, savory broth and tender beef. This is a fantastic variation for those looking to incorporate more vegetables and enjoy the traditional flavors of beef noodle soup in a unique way.

Taiwanese Beef Noodle Soup with Daikon Radish

Taiwanese Beef Noodle Soup with Daikon Radish features the mild, slightly peppery flavor of daikon radish, which enhances the savory broth and balances the richness of the beef. The radish adds both texture and a fresh, clean taste, making the soup light yet satisfying. This variation is perfect for those who love the simplicity and depth that radish brings to the soup’s overall flavor profile.

Ingredients
For the Broth

• 1 lb beef short ribs or chuck, cut into chunks
• 5 cups beef broth
• 1 medium daikon radish, peeled and cut into rounds or half-moons
• 1 onion, quartered
• 3 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp rice wine or Shaoxing wine
• 1 tbsp sugar
• 2 star anise
• 1 cinnamon stick

For the Soup

• 8 oz Chinese wheat noodles or egg noodles
• 1 cup spinach or bok choy
• Fresh cilantro and green onions for garnish
• Optional: Chili oil for added heat

Instructions

1. Heat oil in a large pot and sear the beef chunks on all sides until browned. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add soy sauce, rice wine, sugar, star anise, and cinnamon stick. Stir to combine.
4. Return the beef to the pot, pour in the beef broth, and bring to a boil. Reduce the heat and let it simmer for 1.5-2 hours until the beef is tender.
5. Add the daikon radish slices to the pot during the last 30 minutes of cooking, allowing them to soften and absorb the flavors of the broth.
6. Cook the noodles according to package instructions and blanch the spinach or bok choy in the broth.
7. To serve, place the noodles in bowls, top with beef, radish, and broth, and garnish with fresh cilantro, green onions, and a drizzle of chili oil if desired.

Taiwanese Beef Noodle Soup with Daikon Radish is a fresh and flavorful variation that highlights the delicate, slightly peppery taste of daikon. The radish absorbs the savory broth and adds a refreshing contrast to the richness of the beef. This dish is perfect for those who want a light yet satisfying version of the classic Taiwanese soup with a deliciously clean and crisp flavor.

Taiwanese Beef Noodle Soup with Carrots and Celery

Taiwanese Beef Noodle Soup with Carrots and Celery is a nourishing, vegetable-packed version of the classic dish. The sweetness of the carrots and the herbal notes of the celery enhance the savory broth and tender beef. This version is great for those who want to add more vegetables to their soup without sacrificing the richness of the traditional flavors.

Ingredients
For the Broth

• 1 lb beef brisket or chuck, cut into chunks
• 5 cups beef broth
• 2 large carrots, peeled and cut into rounds
• 2 celery stalks, chopped
• 1 onion, quartered
• 3 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp rice wine or Shaoxing wine
• 2 tbsp brown sugar
• 2 star anise
• 1 cinnamon stick

For the Soup

• 8 oz wheat noodles or egg noodles
• 1 cup napa cabbage or bok choy
• Fresh cilantro and green onions for garnish
• Optional: A sprinkle of sesame seeds

Instructions

1. Heat oil in a large pot and sear the beef chunks on all sides until browned. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add soy sauce, rice wine, brown sugar, star anise, and cinnamon stick. Stir to combine.
4. Return the beef to the pot, pour in the beef broth, and bring to a boil. Reduce the heat and simmer for 1.5-2 hours until the beef is tender.
5. Add the carrots and celery to the broth during the last 30 minutes of cooking, allowing the vegetables to soften and flavor the broth.
6. Cook the noodles according to the package instructions and blanch the napa cabbage or bok choy in the broth.
7. To serve, place noodles in bowls, top with beef, carrots, celery, and broth, and garnish with fresh cilantro, green onions, and sesame seeds if desired.

Taiwanese Beef Noodle Soup with Carrots and Celery is a healthy and satisfying variation of the traditional dish, with the sweetness of carrots and the fresh crunch of celery enhancing the flavor of the broth. This version provides a balanced, vegetable-filled bowl of soup that maintains the comforting depth of the classic Taiwanese beef noodle soup. It’s a great option for anyone looking to add more vegetables to their meal without sacrificing the rich flavors of the original recipe.

Taiwanese Beef Noodle Soup with Shiitake Mushrooms and Bamboo Shoots

This variation of Taiwanese Beef Noodle Soup combines the earthy, umami-rich flavor of shiitake mushrooms with the crunchiness of bamboo shoots, adding depth and texture to the traditional soup. The mushrooms enhance the savory broth, while the bamboo shoots provide a light, slightly tangy contrast. This recipe is perfect for those who love the combination of earthy mushrooms and crisp vegetables in their soup.

Ingredients
For the Broth

• 1 lb beef chuck or brisket, cut into chunks
• 5 cups beef broth
• 1 cup dried shiitake mushrooms (or fresh if preferred), rehydrated and sliced
• 1/2 cup bamboo shoots, sliced into strips
• 1 onion, quartered
• 3 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp rice wine or Shaoxing wine
• 1 tbsp brown sugar
• 2 star anise
• 1 cinnamon stick

For the Soup

• 8 oz wheat noodles or ramen
• 1 cup bok choy or spinach
• Fresh cilantro and green onions for garnish
• Optional: Chili oil or sesame oil for extra flavor

Instructions

1. Heat oil in a large pot and sear the beef chunks until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add soy sauce, rice wine, brown sugar, star anise, and cinnamon stick. Stir to combine.
4. Return the beef to the pot, pour in the beef broth, and bring to a boil. Reduce heat to low and let it simmer for 1.5 to 2 hours, until the beef is tender.
5. Add the shiitake mushrooms and bamboo shoots to the broth during the last 30 minutes of cooking, allowing them to soak up the flavors of the broth.
6. Cook the noodles according to the package instructions and blanch the bok choy or spinach in the broth.
7. To serve, place the noodles in bowls, top with beef, mushrooms, bamboo shoots, and broth, and garnish with cilantro, green onions, and a drizzle of chili or sesame oil if desired.

Taiwanese Beef Noodle Soup with Shiitake Mushrooms and Bamboo Shoots brings a delightful umami flavor and contrasting textures to the traditional soup. The shiitake mushrooms infuse the broth with earthy richness, while the bamboo shoots offer a crunchy bite. This recipe is ideal for those who enjoy a more complex flavor profile with added depth and a variety of textures.

Taiwanese Beef Noodle Soup with Chinese Cabbage and Taro

Taiwanese Beef Noodle Soup with Chinese Cabbage and Taro offers a rich and hearty version of the classic soup. The taro adds a creamy, starchy element that complements the savory beef broth, while the Chinese cabbage (napa cabbage) provides a tender crunch. The combination of these vegetables adds an extra layer of richness and balance, making this soup perfect for colder months.

Ingredients
For the Broth

• 1 lb beef short ribs or brisket, cut into chunks
• 5 cups beef broth
• 1 medium taro root, peeled and cut into chunks
• 1/2 head Chinese cabbage (napa cabbage), chopped
• 1 onion, quartered
• 4 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp brown sugar
• 2 star anise
• 1 cinnamon stick

For the Soup

• 8 oz wheat noodles or egg noodles
• Fresh cilantro and green onions for garnish
• Optional: Pickled mustard greens for garnish

Instructions

1. Heat a small amount of oil in a large pot and sear the beef on all sides until browned. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add soy sauce, rice wine, brown sugar, star anise, and cinnamon stick. Stir to combine.
4. Return the beef to the pot, pour in the beef broth, and bring it to a boil. Reduce the heat and simmer for 1.5 to 2 hours, until the beef is tender.
5. Add the taro chunks and Chinese cabbage to the broth in the last 30 minutes of cooking, letting them soften and absorb the rich broth.
6. Cook the noodles according to package instructions and blanch the cabbage in the broth.
7. Serve by placing the noodles in bowls, topping with beef, taro, cabbage, and broth. Garnish with fresh cilantro, green onions, and pickled mustard greens if desired.

Taiwanese Beef Noodle Soup with Chinese Cabbage and Taro adds a creamy and hearty texture to the traditional dish, with taro providing a soft, starchy contrast to the tender beef. The Chinese cabbage contributes freshness and crunch, balancing the richness of the broth. This variation is perfect for those seeking a more filling and comforting soup with a slightly different texture and flavor profile.

Taiwanese Beef Noodle Soup with Sweet Corn and Bell Peppers

Taiwanese Beef Noodle Soup with Sweet Corn and Bell Peppers is a colorful and vibrant take on the classic soup. The sweetness of the corn and the slightly tangy flavor of bell peppers create a wonderful contrast with the savory broth and tender beef. This recipe is perfect for those looking to add some sweetness and a pop of color to their Taiwanese beef noodle soup.

Ingredients
For the Broth

• 1 lb beef shank or brisket, cut into chunks
• 5 cups beef broth
• 1 cup fresh or frozen sweet corn kernels
• 1 red bell pepper, thinly sliced
• 1 onion, quartered
• 3 cloves garlic, minced
• 1-inch piece ginger, sliced
• 3 tbsp soy sauce
• 1 tbsp rice wine or Shaoxing wine
• 1 tbsp brown sugar
• 2 star anise
• 1 cinnamon stick

For the Soup

• 8 oz egg noodles or ramen
• 1 cup baby bok choy or spinach
• Fresh cilantro and green onions for garnish
• Optional: Chili flakes for added heat

Instructions

1. In a large pot, heat a small amount of oil and sear the beef until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add soy sauce, rice wine, brown sugar, star anise, and cinnamon stick. Stir to combine.
4. Return the beef to the pot, pour in the beef broth, and bring it to a boil. Reduce heat to low and let it simmer for 1.5-2 hours, until the beef is tender.
5. Add the sweet corn and bell pepper to the pot during the last 20 minutes of cooking, allowing the vegetables to soften and infuse their flavors into the broth.
6. Cook the noodles according to package instructions and blanch the bok choy or spinach in the broth.
7. To serve, place the noodles in bowls, top with beef, corn, bell peppers, and broth, and garnish with fresh cilantro, green onions, and chili flakes if desired.

Taiwanese Beef Noodle Soup with Sweet Corn and Bell Peppers introduces a lively sweetness to the dish, complementing the savory beef broth. The sweet corn adds a natural pop of flavor, while the bell peppers provide a subtle tang and color. This version is great for those looking for a lighter, more vibrant variation of the traditional beef noodle soup, with a wonderful balance of sweetness and savory depth.

Note: More recipes are coming soon!