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Taiwanese- style Beef Noodle Soup

  • Prep Time: 20 minutes
  • Cook Time: 3.5 hrs
  • Total Time: 4 hrs
  • Yield: Serves 4-5 1x


This Taiwanese Beef noodle soup is a bowl of comfort we all need! Warm aromatics broth accompanied with hearty noodles only tastes more amazing with tender succulent braised beef, made from inexpensive Ontario Beef cut! A satisfying meal doesn’t have to break the bank.


  • 1.5 lbs  Ontario Beef shank
  • 3 Tbsp of spicy bean paste
  • 1 large onion (slice into wedges)
  • 4 slices of ginger from 2 inch of knob
  • 2 tomatoes (cut into wedges)
  • 2 scallions (use the white part for soup and green for garnish)
  • 1.5Tbsp of tomato paste
  • 1.5 Tbsp of rock sugar/ brown sugar
  • 2 tbsp of neutral oil
  • 1/2 cup of Shaoxing wine
  • 1/4 cup of dark soy sauce
  •  1/4 cup of light soy sauce
  • salt to taste
  • 3 Tbsp of spicy bean paste
  • 1.2 L of water or more
  • 400 g of thick wheat noodles
  • a handful of Bak Choy


  • 2 star anise
  • 3 bay leaves
  • 1 tsp of coriander seeds
  • 1/2 tsp of fennel seeds
  • 1/4 tsp of cumin seeds
  • 1 tsp of whole black peppercorn
  • 1 cinnamon sticks
  • 2 red chillies


  • sliced scallions ( green part from the recipe)
  • coriander leafs
  • chilli oil


  • Cut up the Beef shank into 2-inch cubes
  • Place the beef into a pot with cold water, 2 slices of ginger and 1 bay leaf.
  • Cook on medium heat until it boils ( around 10 minutes), the scum will float to the top.
  • Remove from heat,
  • Using a colander, discard the water and rinse the meat to remove any impurities, and set aside.
  • In a pan, dry toast spices for a few minutes to release their oil and aroma.
  •  Set aside and let it cool down for a few minutes then place them into a spice bag/cheesecloth and secure it for easy retrieval later on.
  • In a heavy bottom pot, add oil, onions, garlic ginger and the white part of the scallions and cook them until translucent.
  • Add tomato, spicy bean sauce, and the beef. Cover the beef in the sauce and let it caramelize. Add tomato paste and deglaze the brown bits with rice wine
  •  Add dark and light soy sauce, sugar, water and lastly the spice bag and bay leaves,
  • Cook for 3-3.5 hours on a regular stove or 1 hour on a pressure cooker for tender meat.
  • Adjust seasoning with more salt if needed after cooking and add more water if the soup is too concentrated.
  • Cook noodles according to package instructions,
  • Then boil the Bok Choy for a few minutes in the water
  • Serve the Beef Noodle Soup with noodles, a few stalks of Bok Choy, and meat, and garnish it with sliced green onions, cilantro, and some Chinese pickled mustard (optional)
  • Notes: Ask your butcher for Ontario Beef Shanks, if not available you can substitute it with stewing beef.
  • This soup’s flavours taste even better the next day!  Make a big batch and portion for a later meal.