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Taiwanese beef noodle soup

Recipe from: 28 July 2015
recipes, beef, soup

Ingredients 21
Servings 4
Time 00:40


  • oil for pan-frying (canola or sunflower)
  • 3
    large onions, diced
  • 4
    large carrots chopped (thick slices)
  • 5
    cloves of garlic, pressed
  • 100
    ginger, thickly sliced
  • 8
    star anise
  • 1
    Chinese five spice
  • 4
    spring onions, chopped
  • 1
    beef shank or shin (cut up into chunks, keep the bones – they add rich flavour)
  • 4
    plum tomatoes or 150g rosa tomatoes
  • 1
    soya sauce
  • 5
    water (enough to cover the beef, you may need to keep filling it up as liquid evaporates)
  • orange peel
  • salt and chili to taste
  • 1/4
    rice wine
  • 1 tsp to 1/4 C brown sugar (optional)
  • 2
    chili sauce or 2 Tbsp broad bean paste with chili
  • 1.5
    beef stock
  • optional blanched vegetables, such as bok choy and napa cabbage
  • garnish generously with freshly-chopped coriander



In a pot over medium high heat, sauté onion until golden, then add garlic, ginger, spring onion, and star anise until onions are golden brown.

Remove contents from the pot into a large bowl. Bring the pot back onto the stove, drizzle some oil then add the beef (including bones) and braise for a few minutes, until the meat has slightly browned.

Add a dash of soy sauce to the beef and continue to braise for another 2 minutes. This is to red roast the beef, which is toasting in the soya sauce to remove the sharp taste, leaving behind a fragrant aroma.

Add tomatoes, rice wine, Chinese Five Spice, and brown sugar then stir until sugar melts. Then put the onion mix back into the pot.

Add water until all the ingredients are covered then allow to boil on a high heat for 5 minutes before lowering it to a slow simmer for one and a half to two hours. Leave a wooden spoon in the soup to prevent it from boiling over and cover the pot.

Make the egg noodles as per instruction. Usually you’d use wide and flat noodles, but egg noodles are just as good. Add a drop of oil to the water while the noodles boil, to keep the noodle strands from sticking to each other and to the pot. Rinse the noodles in some cool water to keep them al denté (chewy).

Blanch the veggies.
Lightly zest an orange into the soup, right before serving.

Place a handful of noodles in a serving bowl, top with soup, meat and add the veggies. Serve hot.

Serving suggestions
Blanch the greens, and top the soup off with a handful of chopped coriander and thinly sliced fresh spring onion.

Tip: Skin a tomato by cutting a small cross at the base; cover with boiling water and sit for 30 seconds. Place into cold water then peel off skin.

Recipe reprinted with permission of Butterfingers. To see more recipes, please click here.
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