Taiwanese Beef Noodle Soup


What’s Taiwan famous for?  That’s right, Taiwanese beef noodle soup! This authentic dish is easy to prepare and is a must have on your list of soups to make during the cold winter months.

Taiwanese beef noodle soup is called hong shao niu rou mian. Beef shank or brisket are traditionally used, but a nice marbled beef chuck would work as well. The beef becomes so tender in this dish, and the broth is full of intense flavor (thanks to the anise seed!) when simmered for up to 3 hours. It is worth the wait. Baby bok choy or other leafy Asian greens add additional texture and flavor to the overall dish and can be blanched just before serving and laid right on top.


Prepping the ingredients ahead a time makes cooking a cinch and helps ensure everything goes smoothly.


Dried konnyaku handmade sliced noodles are wide and flat. It works perfectly with this Taiwanese beef noodle dish. If you can find this particular brand, you can use wide (or extra wide) egg noodle pasta.


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Taiwanese Beef Noodle Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours and 10 minutes

What's Taiwan famous for? Taiwanese beef noodle soup! This authentic recipe is a must have on your list of soups to make during the cold winter months.


2 pounds of beef brisket or beef shank, cut into 1 ½ inch cubes
2 tablespoons peanut or canola oil
6 green onions, whole, white parts only
1/2 inch piece of ginger, sliced
3 garlic cloves, roughly chopped
1 1/2 tablespoons bean paste
1 1/2 teaspoon hot bean paste or chili garlic sauce
3/4 cup plus 2 tablespoons soy sauce
8 plus 6 cups water
2 tablespoons Chinese cooking wine
1 tablespoon sugar
2 star anise
2 tablespoon green onion, chopped
2 tablespoons soy sauce
2 teaspoons sesame oil
Black or white pepper


1. In two small bowls, prep your sauces before getting started. In the first bowl, add the bean paste, hot bean paste (or chili garlic sauce), and 3/4 cups of soy sauce. In the second bowl, add the chopped green onion, 2 tablespoons soy sauce, sesame oil, and a dash of pepper. Set aside.
2. Heat 2 tablespoons of oil in a large stock pot over medium high heat until the oil starts to shimmer. Add the white parts of the green onions, ginger, garlic, and the contents from the bowl with the bean paste and soy sauce. Stir fry until fragrant, 2-3 minutes.
3. Add the meat, 8 cups of water, cooking wine, sugar, and star anise. Bring to a bowl while skimming any foam that forms on the surface. Once the pot comes to a boil, cover and simmer over low heat for one hour until the meat is soft and the liquid is reduced to 6 cups. Remove meat and set aside.
4. Add up to 6 cups of more water to dilute the concentrated stock to taste. Bring to a boil then turn off heat.
5. Bring a pot of water to a boil and blanch any vegetables that you will be adding to the soup. In the same pot of boiling water, cook the noodles according to the manufactures instructions.
6. When the noodles are almost ready, divide the soup stock and the contents from the remaining bowl (green onion, soy sauce, and sesame oil) into four large soup bowls.
7. Divide the strained noodles into the four bowls and top with the vegetables and meat.

Recipe Source:
dang that's delicious



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9 Responses to “Taiwanese Beef Noodle Soup”

  1. Sorry just wondering what type of camera lens do you use?

  2. You say “Bean paste” and “Hot bean paste”.  What colour would this be?  Black beab, red bean?

    • Hi Rick, we used Lee Kum Kee Chili Garlic Sauce and Lee Kum Kee Black Bean Sauce. You can find them on Amazon Grocery or your nearest Asian market. We’ll make sure we include the products/brands we used so you have an idea how it looks like. Thank you!

  3. Where do you buy your noodles? Can’t find them online or at the Asian market :(

  4. What exactly is “8 plus 6 cups water” mean?  If you meant to say 14 cups of water, it would have been better to say that.  Though, thanks for recipe.  Will try.

    • Hi Faith. When a recipe gives two amounts for the same ingredient, as in “8 cups, plus 6 cups of water”, it means it doesnt all get added at once, but is in two divided amounts, each added at different times in the recipe. If you read the recipe, that is the case here. This is very commonly, and properly, worded this way in recipes. Perhaps you are new to cooking, or following recipes? You were mistaken in your comment, and incorrectly criticizing the author. Oopsie. Good luck.

  5. Where can one purchase the Chinese wine for receipe?

    • You can find it at any asian grocery store. It’ll be called either Shaoxing wine or huang jiu. You can also substitute a dry sherry.

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