Taiwanese

Taiwanese Beef Noodle SoupClassic

Name: Taiwanese Beef Noodle Soup (Classic)
Cook time: 240 min
Total time: 240 min
Cuisine: Taiwanese
Ingredients: 1½ lb chuck roast, cut into 1½–2 inch chunks; 8–10 cups water; 2 tbsp neutral oil; 1 medium onion, sliced; 4 scallions, cut into 2-inch pieces; 8 cloves garlic, smashed; 2 inches ginger, sliced; 1 medium tomato, chopped; 2 tbsp doubanjiang; ½ cup light soy sauce; 2 tbsp dark soy sauce; 2 tbsp Shaoxing wine (optional); 1 tsp sugar; 2–3 tbsp beef bouillon, e.g. Better Than Bouillon; to taste; salt, to taste; 1–2 tsp MSG (optional); 2 star anise; 1 small cassia cinnamon stick; 1 tsp fennel seeds; 3 cloves; 1 tsp Sichuan peppercorns (optional); 1 bay leaf (optional); wheat noodles; scallions, corn, kimchi, and chili crisp (optional)

Chuck braised in a spiced doubanjiang and soy broth, served over wheat noodles.

Cook: 4 hr
Total: 4 hr

Not rated

Ingredients

1½ lbchuck roast, cut into 1½–2 inch chunks
8–10 cupswater
2 tbspneutral oil
1medium onion, sliced
4scallions, cut into 2-inch pieces
8 clovesgarlic, smashed
2 inchesginger, sliced
1medium tomato, chopped
2 tbspdoubanjiang
½ cuplight soy sauce
2 tbspdark soy sauce
2 tbspShaoxing wine(optional)
1 tspsugar
2–3 tbspbeef bouillon, e.g. Better Than Bouillon; to taste
to tastesalt
1–2 tspMSG(optional)

Spices

2star anise
1small cassia cinnamon stick
1 tspfennel seeds
3cloves
1 tspSichuan peppercorns(optional)
1bay leaf(optional)

To serve

wheat noodles
scallions, corn, kimchi, and chili crisp(optional)

Method

Step 1: Toast the whole spices in a dry pan for 1–2 minutes until fragrant. Set aside.
About 2 min
Step 2: Cover the beef with cold water, bring to a boil, and boil 5–10 minutes. Drain, rinse the beef, and clean the pot.
About 10 min
Step 3: Heat the oil and sauté the onion, scallions, garlic, and ginger 6–8 minutes until lightly browned.
About 8 min
Step 4: Add the doubanjiang and fry 1–2 minutes.
About 2 min
Step 5: Add the tomato and cook 5–8 minutes until broken down and jammy.
About 7 min
Step 6: Add the toasted spices and cook 30 seconds. Add the Shaoxing wine, if using, and reduce 30 seconds.
Step 7: Add the beef, water, soy sauces, sugar, and MSG, if using.
Step 8: Bring to a gentle simmer, skimming foam during the first 20–30 minutes. Simmer partially covered 3–3½ hours, until fork-tender.
About 3 hr 20 min
Step 9: Stir in bouillon to taste and adjust the salt and light soy sauce. Remove the whole spices.
Step 10: Serve over wheat noodles with scallions, corn, kimchi, and chili crisp, if you like.

Version 1 · updated November 15, 2026