Meat, East Asian
Taiwanese beef noodle soup
Taiwanese beef noodle soup is a slow simmered dish for 4 people, ready in 2 hours 10 minutes, medium difficulty, around €3.80 per person. Chuck beef simmers for a long time in a broth flavored with star anise, ginger, and chili until it turns meltingly tender. The key to success is patience with the simmer and cooking the noodles separately for a clear broth.
It's chilly out, so how about a big bowl of Taiwanese beef noodle soup, with a broth that smells of star anise.
- Total time
- 2 h 10
- Difficulty
- Medium
- Cost per person
- €3.80
- Calories per person
- 690 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
The chuck beef simmers for over an hour and a half in a broth spiked with tomatoes, chili paste, and star anise until it turns fork tender. The thick wheat noodles soak up that fragrant broth without ever clouding it, since they cook separately. Bok choy adds crunch, while chopped pickles bring a tangy kick that wakes up every spoonful.
This is a Sunday or winter evening dish with no time pressure, perfect for when you have a couple of free hours, or even better, made the day before for deeper flavor. Mon Chou suggests it on days when you want a big comforting bowl, shared between adults who enjoy bold, fragrant flavors.
The ingredients
Butcher
- Beef chuck 700 g
Pantry
- Beef brothoften in the pantry 1.5 l
- Thick wheat noodles 300 g
- Soy sauceoften in the pantry 4 tbsp
- Chili paste 1 tbsp
- Star aniseoften in the pantry 2
- Pickles 4
- Oiloften in the pantry 1 tbsp
Fruits and vegetables
- Bok choy 4
- Tomatoes 2
- Onion 1
- Garlic 3 cloves
- Fresh ginger 1 piece
Allergens Gluten, Soy
The step by step recipe
-
Cut the chuck into large cubes and brown it in the oil in a Dutch oven with the onion, garlic, and ginger. 8 min
Brown the meat well, it's what gives the broth its color and flavor.
-
Add the chopped tomatoes, chili paste, soy sauce, star anise, and broth.
Star anise alone gives the soup its Taiwanese aroma.
-
Let it simmer covered over low heat until the meat is very tender. 1 h 40
Skim the surface from time to time to keep the broth clear.
-
Cook the noodles separately in a pot of boiling water, then dip the bok choy in the same water for 2 minutes. 8 min
Cooking the noodles separately keeps the broth from thickening and clouding.
-
Divide the noodles among large bowls, top with beef and broth, then add the bok choy and chopped pickles.
Chopped pickles stand in for traditional mustard pickles, adding a tangy freshness.
Our tips to get it right
- Pick a well marbled piece of chuck, it holds up best to long cooking without drying out.
- Taste the broth before serving and add a bit more soy sauce or chili paste to your liking, it should taste distinctly fragrant.
- If you're making the soup ahead, keep the cooked noodles separate and add them only when serving so they don't swell in the broth.
The variations
- Swap the chuck for beef shank, it needs the same cooking time and gives an equally rich broth.
- For a vegetarian version, replace the beef with shiitake mushrooms and use a strong vegetable broth instead of beef broth.
- For kids or a quicker meal, cut the chili paste in half and serve with thin noodles that cook in just a few minutes.
What to serve it with
- A light green tea
- Extra steamed vegetables
- A spicy cucumber salad
Storage
The broth and beef keep for 3 days in the fridge in a sealed container, kept separate from the cooked noodles. They freeze very well for up to 2 months. Reheat gently on the stove and cook fresh noodles when ready to serve.
Questions about this dish
Can you make this soup the day before?
Yes, and it's even recommended. The beef simmered a day ahead turns more tender, and the broth deepens in flavor after resting overnight in the fridge.
Can you substitute the chili paste?
You can use chili flakes or an Asian hot sauce, adjusting the amount to taste. The broth will be slightly thinner but just as spicy.
Why cook the noodles separately?
Noodles cooked directly in the broth release starch and make it cloudy and sticky. Cooking them separately in boiling water keeps the broth clear.
Does this soup freeze well?
The broth with the beef freezes very well for up to 2 months. Freeze it without the noodles or bok choy, which you'll prepare fresh when serving.
How long does it take to make a Taiwanese beef noodle soup?
Count 2 h 10 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a Taiwanese beef noodle soup?
About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Taiwanese beef noodle soup cost?
About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, soy. Always check the labels of the products you buy.
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