23+ Delicious Taiwanese Beef Noodle Soup Recipes You Need to Try

Taiwanese beef noodle soup is a beloved dish that has won hearts all over the world.

With its tender beef, aromatic broth, and perfectly cooked noodles, it’s the ultimate comfort food for those craving a warm, hearty meal.

But did you know there’s more than one way to make this iconic Taiwanese dish?

From the classic flavors to innovative variations, the possibilities are endless.

In this blog, we’ve gathered 23+ Taiwanese beef noodle soup recipes that will take your taste buds on a delightful journey.

Whether you’re craving a traditional version with a rich and savory broth, or you’re looking to spice things up with creative ingredients like mushrooms, sweet potatoes, or even citrus, there’s something for every palate.

So grab your chopsticks, and let’s dive into the world of Taiwanese beef noodle soup!

23+ Delicious Taiwanese Beef Noodle Soup Recipes You Need to Try

Taiwanese beef noodle soup is more than just a meal; it’s a rich culinary tradition that can be endlessly adapted to suit different tastes and preferences.

With these 23+ recipes, you can explore the versatility of this iconic dish, creating everything from bold, spicy versions to lighter, aromatic alternatives.

Each variation adds something unique, whether it’s the tang of tamarind, the sweetness of sweet potatoes, or the earthiness of mushrooms.

No matter which recipe you choose, one thing is certain: Taiwanese beef noodle soup will never disappoint.

So, why not try something new today?

Embrace the variety, experiment with flavors, and enjoy this comforting dish in ways you’ve never imagined before.

Happy cooking, and may your kitchen be filled with the delicious aromas of Taiwan’s most beloved soup!

Traditional Taiwanese Braised Beef Noodle Soup

This classic version of Taiwanese beef noodle soup is rich, savory, and comforting. Using soy sauce, Chinese aromatics, and slow-braised beef shank or short ribs, this recipe captures the nostalgic flavors you’d find in a traditional Taipei noodle shop. The broth is deep and layered with complexity thanks to long simmering and traditional spices like star anise, Sichuan peppercorns, and doubanjiang (fermented bean paste). It’s a hearty dish best enjoyed on a cold day or when you crave an authentic Taiwanese experience.

Ingredients:

• 2 lbs beef shank or short ribs, cut into chunks
• 2 tbsp oil
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 3 slices ginger
• 2 scallions, cut into large sections
• 1 large tomato, quartered
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp rice wine or Shaoxing wine
• 1 tbsp doubanjiang (fermented bean paste)
• 2 star anise
• 1 small cinnamon stick
• 1 tsp Sichuan peppercorns
• 8 cups beef broth or water
• 1 pack of fresh wheat noodles
• Pickled mustard greens (suan cai), chopped (optional)
• Fresh cilantro, chopped
• Scallions, thinly sliced
• Chili oil (optional)

Instructions:

1. Heat oil in a large pot. Sear beef chunks until browned on all sides. Remove and set aside.
2. In the same pot, add onion, garlic, ginger, scallions, and tomato. Sauté until aromatic.
3. Stir in doubanjiang and cook for 1–2 minutes. Add both soy sauces and rice wine.
4. Return beef to the pot. Add star anise, cinnamon, Sichuan peppercorns, and beef broth.
5. Bring to a boil, then reduce to a simmer. Cover and cook for 2–3 hours until beef is tender.
6. Cook noodles separately according to package instructions.
7. To serve, place noodles in a bowl, ladle beef and broth over the top, and garnish with mustard greens, cilantro, scallions, and chili oil.

This traditional version is the gold standard of Taiwanese comfort food. The savory richness of the broth, paired with tender beef and chewy noodles, makes this dish both satisfying and soulful. Once you make it from scratch, you’ll appreciate how each ingredient contributes to its deeply rooted cultural flavor.

Spicy Taiwanese Beef Noodle Soup with Chili Oil Kick

If you enjoy bold, fiery flavors, this spicy version of Taiwanese beef noodle soup will hit the spot. Enhanced with a generous dose of chili oil and spicy bean paste, this recipe takes the traditional base and turns up the heat. The combination of aromatic spices, heat from chili peppers, and a savory broth results in an exhilarating yet comforting bowl of noodles perfect for spice lovers.

Ingredients:

• 2 lbs beef brisket, cut into cubes
• 3 tbsp oil
• 6 cloves garlic, smashed
• 1 thumb-sized piece ginger, sliced
• 2 scallions, chopped
• 1 large tomato, chopped
• 2 tbsp spicy doubanjiang
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp black vinegar
• 1 tbsp sugar
• 1 tsp crushed red pepper flakes
• 3 star anise
• 1 cinnamon stick
• 8 cups beef or chicken broth
• Fresh chili oil (store-bought or homemade)
• Chinese wheat noodles
• Pickled mustard greens
• Scallions and cilantro for garnish

Instructions:

1. Heat oil in a heavy pot. Brown beef cubes and set aside.
2. Add garlic, ginger, scallions, and tomato. Sauté until soft.
3. Stir in spicy doubanjiang and red pepper flakes. Cook until fragrant.
4. Add soy sauces, black vinegar, and sugar.
5. Return beef to pot, then add spices and broth. Simmer for 2–3 hours until beef is fork-tender.
6. Boil noodles in a separate pot. Drain and divide into serving bowls.
7. Top noodles with beef and broth, then drizzle with chili oil.
8. Garnish with mustard greens, scallions, and cilantro.

This version is for those who enjoy a spicy twist on classic dishes. The layered heat builds with every spoonful, yet it never overwhelms the savory depth of the broth. It’s perfect for cold nights or when you need a bold flavor punch that still feels like a warm hug.

Taiwanese Beef Noodle Soup with Herbal Tonic Broth

This health-conscious take on Taiwanese beef noodle soup incorporates Chinese medicinal herbs to create a nourishing broth. Often served in Taiwanese homes for its restorative qualities, this version uses ingredients like angelica root, goji berries, and licorice root to promote circulation and vitality. It’s a comforting, slightly more delicate variation that doesn’t skimp on flavor but emphasizes wellness.

Ingredients:

• 2 lbs beef shin or chuck roast, cut into pieces
• 2 tbsp oil
• 1 onion, quartered
• 3 slices ginger
• 4 cloves garlic, smashed
• 3 scallions, cut into large pieces
• 1 large tomato, quartered
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 8–10 cups water
• 1 small bundle of Chinese herbs (commonly found prepackaged at Asian grocers):
  • Angelica root (Dang Gui)
  • Licorice root (Gan Cao)
  • Goji berries (Gou Qi Zi)
  • Astragalus root (Huang Qi)
• Chinese noodles (fresh or dried)
• Bok choy or baby greens
• Scallions and fresh herbs for garnish

Instructions:

1. In a large pot, sear beef pieces in oil until browned.
2. Add onion, garlic, ginger, scallions, and tomato. Sauté lightly.
3. Add soy sauces and Shaoxing wine. Stir well.
4. Pour in water and add the herbal bundle (tied in cheesecloth or a mesh bag).
5. Simmer for 3 hours, checking occasionally to adjust seasoning and add water as needed.
6. Remove herbs and aromatics. Cook noodles and blanch bok choy separately.
7. Serve noodles topped with beef, broth, bok choy, and garnish.

This herbal beef noodle soup is ideal for anyone looking for a lighter, health-boosting alternative without sacrificing traditional Taiwanese flavors. It’s soothing, deeply satisfying, and offers both comfort and nourishment—perfect for post-illness recovery or simply treating yourself to a wholesome bowl of soup.

Quick & Easy Weeknight Taiwanese Beef Noodle Soup

This version is perfect for busy weeknights when you crave the comfort of Taiwanese beef noodle soup but don’t have hours to simmer broth. Using a pressure cooker or Instant Pot, this streamlined recipe delivers a rich, umami-packed broth and tender beef in under an hour. It’s an excellent option for home cooks who want big flavor without the time investment of traditional methods.

Ingredients:

• 2 lbs beef stew meat or chuck roast, cubed
• 1 tbsp oil
• 4 cloves garlic, minced
• 3 slices ginger
• 2 scallions, chopped
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp doubanjiang (optional for extra flavor)
• 1 tbsp rice wine
• 1 tsp five-spice powder
• 4 cups beef broth
• 1 cup water
• 1 tomato, chopped
• Chinese wheat noodles
• Chopped scallions and cilantro for garnish

Instructions:

1. Using the “Sauté” setting on an Instant Pot, heat oil and brown beef in batches.
2. Add garlic, ginger, and scallions. Sauté for 2 minutes.
3. Stir in soy sauces, doubanjiang, rice wine, and five-spice powder.
4. Add broth, water, and tomato. Seal the pot and cook on high pressure for 35 minutes.
5. Let pressure release naturally. Meanwhile, cook noodles separately.
6. Assemble bowls with noodles, beef, broth, and garnish with scallions and cilantro.

This quick version is a lifesaver for busy individuals who still crave home-cooked Taiwanese comfort. Though it shaves off hours of cooking, it retains deep flavor and satisfying texture. A great go-to recipe that proves fast food can still feel like a warm, homemade hug.

Clear-Broth Taiwanese Beef Noodle Soup (Qing Dun Niu Rou Mian)

A lighter and more refined alternative to the classic red-braised beef noodle soup, this clear-broth version (清炖牛肉面) offers a delicate, pure beef flavor without heavy soy sauce or bean paste. Often served in northern Taiwan, this soup emphasizes clarity and balance. It’s a great choice for those who want something savory yet subtle and comforting.

Ingredients:

• 2 lbs beef short ribs or shin, cleaned and cut into large chunks
• 1 tbsp oil
• 1 onion, halved
• 1 knob ginger, sliced
• 3 scallions, tied into a knot
• 6 cloves garlic
• 8 cups water
• 2 whole star anise
• 1 bay leaf
• Salt to taste
• Chinese wheat noodles
• Bok choy, blanched
• Cilantro and scallions for garnish

Instructions:

1. Parboil beef chunks in boiling water for 3 minutes, then rinse and drain.
2. In a clean pot, add oil and lightly brown the onion and ginger.
3. Add beef, garlic, scallions, star anise, bay leaf, and water. Bring to a boil.
4. Reduce heat and simmer for 2.5–3 hours until beef is tender and broth is clear.
5. Skim fat and season with salt to taste.
6. Cook noodles separately and blanch bok choy.
7. Serve noodles in a bowl topped with beef, clear broth, bok choy, and garnishes.

This clear-broth beef noodle soup is understated elegance in a bowl. Its delicate aroma and clean flavors showcase the natural taste of quality beef, making it ideal for those who appreciate subtlety. It’s a sophisticated twist on a beloved Taiwanese classic.

Taiwanese Beef Noodle Soup with Tomato Broth

This tomato-infused version of Taiwanese beef noodle soup adds a touch of natural sweetness and tang to the savory broth. Tomatoes not only enhance the umami of the soup but also add a fresh, vibrant dimension. This variation is often seen in home kitchens across Taiwan where families adapt recipes to personal taste, combining heartiness with brightness.

Ingredients:

• 2 lbs beef brisket or shank, cubed
• 2 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, sliced
• 4 ripe tomatoes, chopped
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 6 cups beef broth
• 1 tsp sugar
• Chinese wheat noodles
• Baby spinach or bok choy
• Scallions and cilantro for garnish

Instructions:

1. Heat oil in a heavy pot. Sear beef until browned. Remove and set aside.
2. Sauté onion, garlic, and ginger until fragrant.
3. Add chopped tomatoes and cook until they begin to break down.
4. Return beef to the pot. Add soy sauces, rice wine, and sugar.
5. Pour in broth and bring to a boil. Simmer for 2–3 hours.
6. Cook noodles and vegetables separately.
7. Assemble the bowl with noodles, ladle in tomato-beef broth, add greens, and top with scallions and cilantro.

Tomato adds a beautiful depth and brightness to the traditional beef noodle soup, balancing richness with freshness. This version is popular with families and kids alike, thanks to its slightly sweet and tangy profile. It’s a comforting yet refreshing variation perfect for any season.

Taiwanese Beef Noodle Soup with Daikon and Mushrooms

This Taiwanese beef noodle soup incorporates the subtle sweetness of daikon radish and earthy mushrooms, adding a lighter, slightly herbal dimension to the dish. The daikon softens as it cooks, absorbing the savory broth, while mushrooms provide depth and umami. It’s a great variation for those who love adding vegetables and earthy flavors to their noodles, making it a well-rounded, nutritious meal.

Ingredients:

• 2 lbs beef shank or chuck, cut into pieces
• 1 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger piece, sliced
• 2 large daikon radishes, peeled and sliced into thick half-moons
• 1 cup shiitake mushrooms, sliced (or any preferred mushroom)
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 8 cups beef broth
• 1 star anise
• 1 cinnamon stick
• 1 tsp Sichuan peppercorns
• Chinese wheat noodles
• Bok choy or baby spinach
• Cilantro and scallions for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat. Brown the beef pieces and set aside.
2. In the same pot, sauté onion, garlic, and ginger until aromatic.
3. Add daikon radish and mushrooms, then stir in soy sauces and rice wine.
4. Pour in beef broth and add star anise, cinnamon, and Sichuan peppercorns.
5. Bring to a boil, then reduce heat and simmer for 2–3 hours until beef is tender and daikon softens.
6. Cook noodles separately, and blanch bok choy or spinach.
7. Serve noodles with the beef, daikon, mushrooms, and broth. Garnish with cilantro and scallions.

The addition of daikon and mushrooms elevates this beef noodle soup to a new level of complexity. The daikon adds a subtle sweetness, and the mushrooms contribute earthiness, creating a perfect balance with the tender beef and hearty broth. This is a great option for those who want a vegetable-packed version of this classic dish.

Taiwanese Spicy Beef Noodle Soup with Peanuts

This spicy beef noodle soup offers a unique twist by adding crushed peanuts into the broth, which enhances the richness and adds a nutty, slightly sweet contrast to the heat from chili oil and spicy bean paste. The peanuts bring a creamy texture to the soup, making it both flavorful and satisfying. This is an ideal variation for those who love spice and a bit of crunch in their noodles.

Ingredients:

• 2 lbs beef short ribs, cut into chunks
• 2 tbsp oil
• 4 cloves garlic, minced
• 1-inch ginger, sliced
• 2 tbsp doubanjiang (fermented bean paste)
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 8 cups beef broth
• 1 cup roasted peanuts, crushed
• 1–2 tbsp chili oil (adjust to taste)
• 1 tbsp sugar
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Bok choy, blanched
• Fresh cilantro and scallions for garnish

Instructions:

1. Heat oil in a pot. Brown the beef short ribs and set them aside.
2. Sauté garlic, ginger, and doubanjiang in the same pot until fragrant.
3. Stir in soy sauces, rice wine, and sugar. Add the beef back into the pot.
4. Pour in beef broth, star anise, and cinnamon stick. Bring to a boil and reduce to a simmer.
5. Cook for 2–3 hours until the beef is tender and the flavors are fully developed.
6. In the last 10 minutes, stir in the crushed peanuts and chili oil.
7. Cook noodles separately and blanch bok choy.
8. Serve noodles topped with beef, broth, peanuts, and greens. Garnish with cilantro and scallions.

The addition of peanuts creates a creamy richness in the broth that perfectly complements the heat from the chili oil and doubanjiang. This variation offers a delightful balance of spicy, savory, and nutty flavors, making it a perfect choice for those who enjoy a bit of crunch and creaminess in their beef noodle soup.

Taiwanese Beef Noodle Soup with Pickled Mustard Greens

This recipe features the tangy and slightly sour taste of pickled mustard greens, a popular condiment in Taiwan, which cuts through the richness of the beef and broth. The pickled greens add a refreshing contrast to the hearty soup, providing a balanced and refreshing bite with each spoonful. It’s a great variation if you’re looking for a soup that offers a perfect mix of savory and tangy.

Ingredients:

• 2 lbs beef brisket, cut into chunks
• 2 tbsp oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2-inch piece ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 8 cups beef broth
• 2 cups pickled mustard greens, chopped
• 1 tsp sugar
• Chinese wheat noodles
• Baby bok choy or spinach for garnish
• Fresh cilantro and scallions for garnish

Instructions:

1. Heat oil in a large pot. Brown beef brisket pieces until they develop a nice crust.
2. Add chopped onion, garlic, and ginger. Sauté until fragrant.
3. Stir in soy sauces and rice wine, cooking for 1-2 minutes.
4. Add beef broth and bring the mixture to a boil. Reduce heat and simmer for 2–3 hours, until beef is tender.
5. Add pickled mustard greens and sugar, stirring to combine. Let simmer for an additional 15 minutes to meld the flavors.
6. Cook noodles separately and blanch bok choy or spinach.
7. Serve noodles topped with beef, broth, and pickled mustard greens. Garnish with cilantro and scallions.

The addition of pickled mustard greens introduces a wonderful sourness that balances out the richness of the beef and broth. This version is a refreshing and unique variation of Taiwanese beef noodle soup that offers complexity and brightness in every bite. It’s an excellent choice for those who love a bit of tang in their meal.

Taiwanese Beef Noodle Soup with Lemongrass and Lime

This refreshing version of Taiwanese beef noodle soup infuses the broth with the aromatic flavors of lemongrass and lime. The citrusy notes from the lime and the herbal fragrance of lemongrass bring a fresh, vibrant twist to the savory beef and rich broth. This variation is perfect for those looking for a more fragrant and slightly zesty rendition of the classic Taiwanese dish.

Ingredients:

• 2 lbs beef short ribs or brisket, cut into chunks
• 1 tbsp oil
• 4 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2 stalks lemongrass, bruised
• 2 limes, juiced and zested
• 3 tbsp soy sauce
• 1 tbsp fish sauce (optional)
• 8 cups beef broth
• 2 tsp sugar
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Fresh cilantro and mint leaves for garnish
• Chili slices for a spicy kick (optional)

Instructions:

1. Heat oil in a large pot. Brown the beef chunks on all sides, then set them aside.
2. In the same pot, sauté garlic and ginger until fragrant.
3. Add lemongrass, soy sauce, fish sauce, and sugar. Stir to combine.
4. Pour in beef broth, lime juice, and lime zest. Add star anise and cinnamon stick.
5. Bring to a boil, then reduce heat and simmer for 2–3 hours, until the beef is tender and the broth is fragrant.
6. Cook noodles separately, and drain well.
7. To serve, place noodles in bowls, ladle the beef and broth over them, and garnish with fresh cilantro, mint leaves, and chili slices.

This version of Taiwanese beef noodle soup is a lively twist with the fresh zing of lime and the fragrance of lemongrass. The citrus notes brighten the savory broth, making it a perfect choice for warmer weather or when you crave a soup that’s both aromatic and comforting. It’s a refreshing take on a classic that’s sure to delight your taste buds.

Taiwanese Beef Noodle Soup with Bamboo Shoots and Pea Pods

In this variation of Taiwanese beef noodle soup, the addition of crunchy bamboo shoots and sweet pea pods offers a satisfying texture contrast to the tender beef. These vegetables absorb the flavors of the broth while providing a refreshing crunch that complements the richness of the beef and broth. It’s a hearty yet light alternative that incorporates vegetables into the traditional Taiwanese soup.

Ingredients:

• 2 lbs beef chuck, cut into chunks
• 1 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2-inch piece ginger, sliced
• 1 cup bamboo shoots, sliced
• 1 cup snap peas or pea pods, trimmed
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 8 cups beef broth
• 1 star anise
• 1 cinnamon stick
• 2 tsp sugar
• Chinese wheat noodles
• Baby bok choy or spinach for garnish
• Scallions for garnish

Instructions:

1. Heat oil in a large pot. Brown beef chunks on all sides and set them aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant.
3. Stir in soy sauces, rice wine, and sugar. Add the beef back into the pot.
4. Pour in beef broth, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 2–3 hours, until beef is tender.
5. Add bamboo shoots and pea pods in the last 20 minutes of cooking to retain their crisp texture.
6. Cook noodles separately and blanch bok choy or spinach.
7. Serve noodles with beef, broth, and vegetables. Garnish with scallions.

The bamboo shoots and pea pods add a beautiful crunch to the traditionally rich beef noodle soup, creating a more dynamic and refreshing experience. This version is perfect for those who want to incorporate more vegetables and texture into their meal without compromising the classic comforting flavors of the dish.

Taiwanese Beef Noodle Soup with Beer and Sweet Potatoes

This innovative version of Taiwanese beef noodle soup uses beer to enhance the broth’s depth of flavor while adding sweet potatoes to create a natural sweetness that balances the savory richness of the beef. The beer contributes a malty undertone that pairs wonderfully with the tender beef and creamy sweet potatoes. This is a heartwarming, slightly unexpected variation that combines the best of savory and sweet.

Ingredients:

• 2 lbs beef shank or chuck, cut into pieces
• 2 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger, sliced
• 2 medium sweet potatoes, peeled and cut into chunks
• 1 bottle of pale ale or lager beer (about 12 oz)
• 4 cups beef broth
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp rice wine
• 2 tsp sugar
• 1 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Chopped scallions and cilantro for garnish

Instructions:

1. Heat oil in a large pot and brown the beef chunks on all sides. Remove and set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant.
3. Add sweet potato chunks and stir in soy sauces, rice wine, and sugar.
4. Pour in the beer and beef broth. Add star anise and cinnamon stick.
5. Bring to a boil, then reduce heat and simmer for 2–3 hours, until the beef is tender and the sweet potatoes soften.
6. Cook noodles separately and drain well.
7. To serve, place noodles in bowls, then ladle the beef, sweet potatoes, and broth over them. Garnish with chopped scallions and cilantro.

This creative take on Taiwanese beef noodle soup combines the malty flavor of beer with the natural sweetness of sweet potatoes, making for a rich, hearty, and slightly sweet broth. It’s an adventurous variation of the classic that balances sweet and savory, offering something a little different for those who enjoy bold, comforting flavors with a twist.

Taiwanese Beef Noodle Soup with Red Wine and Carrots

This version of Taiwanese beef noodle soup adds a rich depth to the broth by incorporating red wine and carrots, which create a slightly sweet and complex flavor. The wine adds an aromatic, slightly tannic note, while the carrots soften into the broth, giving it a natural sweetness. This variation is perfect for those who enjoy a more robust, flavorful broth with a hint of elegance.

Ingredients:

• 2 lbs beef chuck or brisket, cut into chunks
• 1 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger, sliced
• 2 large carrots, peeled and cut into thick rounds
• 1 cup red wine (preferably dry red wine like Cabernet Sauvignon)
• 8 cups beef broth
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp rice wine
• 1 tsp sugar
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Fresh cilantro and scallions for garnish

Instructions:

1. Heat oil in a large pot. Brown beef chunks on all sides, then remove and set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant.
3. Add carrots and stir in soy sauces, rice wine, and sugar. Cook for another 2 minutes.
4. Pour in red wine and beef broth, add star anise and cinnamon stick, and bring the mixture to a boil.
5. Reduce the heat and let it simmer for 2–3 hours until the beef is tender and the flavors have melded.
6. Cook noodles separately and drain well.
7. To serve, place noodles in bowls, then ladle the beef, carrots, and broth over them. Garnish with fresh cilantro and scallions.

The red wine adds a sophisticated, complex layer to the traditional beef noodle soup, while the carrots provide a natural sweetness that balances the savory richness of the beef. This version is perfect for a cozy dinner with a little extra flair, making it an ideal choice for anyone who loves bold, deep flavors.

Taiwanese Beef Noodle Soup with Sweet Soy Sauce and Pineapple

This variation brings a sweet and tangy twist to Taiwanese beef noodle soup with the addition of pineapple. The sweetness from the pineapple balances the savory and salty elements of the broth, while also adding a tropical fruitiness that’s unexpected yet refreshing. It’s a fun and bright take on the classic soup, offering a playful contrast of sweet and savory flavors.

Ingredients:

• 2 lbs beef shank or brisket, cut into chunks
• 1 tbsp oil
• 4 cloves garlic, minced
• 1-inch ginger, sliced
• 2 tbsp sweet soy sauce (kecap manis or homemade)
• 1 tbsp regular soy sauce
• 8 cups beef broth
• 1 cup pineapple, chopped
• 1 tbsp rice wine
• 1 tsp sugar
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Fresh cilantro and scallions for garnish

Instructions:

1. Heat oil in a large pot. Brown the beef chunks and set them aside.
2. In the same pot, sauté garlic and ginger until fragrant.
3. Stir in sweet soy sauce, regular soy sauce, and rice wine. Cook for 2 minutes.
4. Add beef broth, pineapple, sugar, star anise, and cinnamon stick. Bring to a boil.
5. Lower the heat and simmer for 2–3 hours until the beef is tender and the pineapple softens into the broth.
6. Cook noodles separately and drain well.
7. To serve, place noodles in bowls, ladle the beef and pineapple broth over them, and garnish with fresh cilantro and scallions.

The combination of sweet soy sauce and pineapple adds a delightful burst of tropical sweetness to the traditional beef noodle soup. The pineapple offers a surprising and refreshing contrast to the rich beef broth, making this a fun and innovative version of a classic dish. It’s perfect for those looking to experiment with flavors and enjoy something a little different.

Taiwanese Beef Noodle Soup with Coconut Milk and Lemongrass

For a tropical-inspired twist on Taiwanese beef noodle soup, this recipe incorporates coconut milk and lemongrass for a rich, creamy broth with bright herbal undertones. The coconut milk adds a velvety smooth texture, while lemongrass infuses the broth with a refreshing citrusy fragrance. This version is perfect for anyone craving a comforting soup with a hint of exotic flair.

Ingredients:

• 2 lbs beef shank or short ribs, cut into chunks
• 1 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger, sliced
• 2 stalks lemongrass, bruised and tied into a knot
• 1 can (14 oz) coconut milk
• 8 cups beef broth
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp rice wine
• 1 tsp sugar
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Fresh cilantro and Thai basil for garnish

Instructions:

1. Heat oil in a large pot. Brown the beef chunks on all sides, then set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant.
3. Add lemongrass, soy sauces, rice wine, and sugar. Stir well.
4. Pour in beef broth and coconut milk, then add star anise and cinnamon stick. Bring to a boil.
5. Lower the heat and simmer for 2–3 hours, allowing the beef to become tender and the flavors to meld.
6. Cook noodles separately and drain well.
7. To serve, place noodles in bowls, ladle the beef and coconut broth over them, and garnish with fresh cilantro and Thai basil.

The richness of coconut milk combined with the refreshing aroma of lemongrass creates a beautifully smooth and aromatic broth for the beef noodle soup. This variation adds a touch of exotic elegance to the traditional Taiwanese dish, with the creaminess of the coconut milk balancing the savory flavors of the beef. It’s perfect for those who enjoy tropical flavors and crave a comforting yet unique soup experience.

Taiwanese Beef Noodle Soup with Tomatoes and Basil

This version of Taiwanese beef noodle soup incorporates the bright, tangy flavor of tomatoes, which gives the broth a slightly sweet and savory base. Fresh basil adds a fragrant herbal note that complements the rich beef and savory broth. It’s a wonderful option for those who enjoy a lighter, more aromatic version of the soup, with a touch of summer freshness.

Ingredients:

• 2 lbs beef brisket, cut into chunks
• 1 tbsp oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 large tomatoes, chopped
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 8 cups beef broth
• 1 tsp sugar
• 2 sprigs fresh basil (plus extra for garnish)
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Fresh cilantro and chopped scallions for garnish

Instructions:

1. Heat oil in a large pot. Brown the beef brisket pieces on all sides and set aside.
2. In the same pot, sauté onion and garlic until fragrant.
3. Add chopped tomatoes and cook until they break down and release their juices.
4. Stir in soy sauces, rice wine, and sugar. Add the beef back into the pot.
5. Pour in beef broth, add basil sprigs, star anise, and cinnamon stick, and bring to a boil.
6. Lower the heat and simmer for 2–3 hours until the beef is tender and the flavors have melded together.
7. Cook noodles separately and drain well.
8. To serve, place noodles in bowls, ladle the beef and broth over them, and garnish with fresh basil, cilantro, and scallions.

The combination of tomatoes and basil brings a fresh, herbal, and slightly tangy contrast to the rich beef broth. This version of Taiwanese beef noodle soup feels lighter and brighter, perfect for those who enjoy a more aromatic, summery twist on the traditional dish. The tomatoes add a gentle sweetness that perfectly complements the savory beef.

Taiwanese Beef Noodle Soup with Taro and Daikon

This variation introduces taro and daikon, two root vegetables that absorb the flavors of the broth while adding their unique textures. Taro provides a creamy consistency, while daikon offers a mild, slightly peppery bite. Together, these vegetables make for a hearty and earthy addition to the classic Taiwanese beef noodle soup, making it even more filling and nutritious.

Ingredients:

• 2 lbs beef shank, cut into chunks
• 2 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger, sliced
• 2 cups daikon radish, peeled and cut into thick slices
• 2 cups taro, peeled and cubed
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 8 cups beef broth
• 3 star anise
• 1 cinnamon stick
• 2 tsp sugar
• Chinese wheat noodles
• Fresh cilantro and scallions for garnish

Instructions:

1. Heat oil in a large pot. Brown the beef shank chunks on all sides, then set them aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant.
3. Stir in soy sauces, rice wine, and sugar. Add daikon and taro cubes, cooking for a few minutes to allow the vegetables to absorb the flavors.
4. Add the beef back into the pot, then pour in the beef broth. Add star anise and cinnamon stick, and bring to a boil.
5. Lower the heat and simmer for 2–3 hours, until the beef is tender and the root vegetables are soft.
6. Cook noodles separately and drain well.
7. To serve, place noodles in bowls, ladle the beef, daikon, and taro broth over them, and garnish with fresh cilantro and scallions.

Taro and daikon add a wonderful earthy richness to this variation of Taiwanese beef noodle soup. The taro creates a creamy texture that enhances the broth, while the daikon provides a subtle heat and refreshing bite. This hearty version is perfect for colder months when you crave something both filling and comforting.

Taiwanese Beef Noodle Soup with Chilies and Pickled Ginger

This spicy version of Taiwanese beef noodle soup packs a punch with the inclusion of fresh chilies and pickled ginger, which both add a zesty kick and layer of heat to the rich broth. The pickled ginger provides a refreshing tang that balances the spiciness of the chilies, making each spoonful a bold and flavorful experience. This soup is perfect for those who enjoy heat with a bit of zing.

Ingredients:

• 2 lbs beef chuck or brisket, cut into chunks
• 1 tbsp oil
• 4 cloves garlic, minced
• 1-inch ginger, sliced
• 2–3 fresh red chilies, sliced
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 8 cups beef broth
• 1 tbsp sugar
• 2 tbsp pickled ginger, sliced thin
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Fresh cilantro and sliced chilies for garnish

Instructions:

1. Heat oil in a large pot. Brown the beef chunks on all sides and set aside.
2. In the same pot, sauté garlic and ginger until fragrant.
3. Add fresh chilies and stir for another minute to release their heat.
4. Stir in soy sauces, rice wine, and sugar. Add beef back into the pot.
5. Pour in beef broth, add star anise, cinnamon stick, and bring the soup to a boil.
6. Lower the heat and simmer for 2–3 hours until the beef is tender and the broth has developed rich flavors.
7. In the last 10 minutes, add the pickled ginger to the pot for a refreshing, tangy contrast.
8. Cook noodles separately and drain well.
9. To serve, place noodles in bowls, ladle the beef broth and chilies over them, and garnish with fresh cilantro and extra sliced chilies for a spicy kick.

The addition of chilies and pickled ginger makes this Taiwanese beef noodle soup a vibrant, spicy adventure for your taste buds. The pickled ginger offers a refreshing tang that balances the heat from the chilies, making this a great choice for those who love bold, zesty flavors. This soup is perfect for spice lovers looking for a unique twist on the traditional dish.

Taiwanese Beef Noodle Soup with Roasted Garlic and Mushrooms

This version elevates Taiwanese beef noodle soup by incorporating the deep, savory flavors of roasted garlic and earthy mushrooms. The roasted garlic adds a mellow sweetness, while the mushrooms infuse the broth with a rich umami flavor. Together, these ingredients bring a depth of flavor that complements the tender beef, creating a hearty and comforting bowl of soup.

Ingredients:

• 2 lbs beef short ribs or chuck, cut into chunks
• 1 tbsp oil
• 1 head of garlic, roasted (see instructions below)
• 2 cups mixed mushrooms (shiitake, oyster, or button), sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger, sliced
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp rice wine
• 8 cups beef broth
• 1 tsp sugar
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Fresh cilantro and chopped scallions for garnish

Instructions:

1. To roast the garlic: Preheat the oven to 375°F (190°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for 30–35 minutes until soft and golden. Once cooled, squeeze out the garlic cloves and set aside.
2. Heat oil in a large pot. Brown the beef chunks on all sides and set aside.
3. In the same pot, sauté onion, minced garlic, and ginger until fragrant.
4. Add the roasted garlic and stir it into the mixture, mashing it into the broth for a sweet, mellow flavor.
5. Stir in soy sauces, rice wine, and sugar, then add the mushrooms and cook for a few minutes.
6. Add the beef back into the pot, then pour in the beef broth. Add star anise and cinnamon stick, bringing the soup to a boil.
7. Lower the heat and simmer for 2–3 hours until the beef is tender and the flavors are rich.
8. Cook noodles separately and drain well.
9. To serve, place noodles in bowls, ladle the beef, mushroom, and roasted garlic broth over them, and garnish with fresh cilantro and chopped scallions.

The roasted garlic imparts a wonderful sweetness, while the mushrooms contribute a deep umami flavor that enriches the broth. This version of Taiwanese beef noodle soup is perfect for those who enjoy a more earthy, savory twist on the classic dish. It’s comforting, rich, and full of layers of flavor that are sure to satisfy.

Taiwanese Beef Noodle Soup with Sweet Corn and Bok Choy

This variation introduces sweet corn and bok choy for a light, slightly sweet twist on the traditional Taiwanese beef noodle soup. The sweet corn adds a burst of natural sweetness, and bok choy brings a crisp, refreshing crunch to balance the rich broth. This version is perfect for those who enjoy a more vibrant, fresh take on the classic soup.

Ingredients:

• 2 lbs beef brisket or chuck, cut into chunks
• 1 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger, sliced
• 2 cups sweet corn kernels (fresh or frozen)
• 2 cups bok choy, chopped
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 8 cups beef broth
• 2 tsp sugar
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Fresh cilantro and chopped scallions for garnish

Instructions:

1. Heat oil in a large pot. Brown the beef chunks on all sides and set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant.
3. Stir in soy sauces, rice wine, and sugar, then add the beef back into the pot.
4. Pour in the beef broth, add star anise and cinnamon stick, and bring the mixture to a boil.
5. Reduce the heat and simmer for 2–3 hours until the beef is tender.
6. Add the sweet corn kernels in the last 15 minutes of simmering to allow them to soften and infuse the broth with sweetness.
7. In the last 5 minutes, add chopped bok choy to the pot.
8. Cook noodles separately and drain well.
9. To serve, place noodles in bowls, ladle the beef, corn, and broth over them, and garnish with fresh cilantro and chopped scallions.

The addition of sweet corn and bok choy brightens up the traditionally hearty Taiwanese beef noodle soup, offering a fresh, sweet contrast to the savory beef broth. This version is perfect for those looking for a lighter, more vibrant variation that still retains the comforting richness of the original dish.

Taiwanese Beef Noodle Soup with Tamarind and Lemongrass

This variation of Taiwanese beef noodle soup introduces the tangy, slightly sour flavor of tamarind and the refreshing citrus notes of lemongrass. The tamarind adds a unique depth and a subtle tartness to the broth, while lemongrass brings a fragrant, fresh quality that enhances the soup’s complexity. It’s a perfect choice for anyone who enjoys a slightly tangy and aromatic twist on the classic recipe.

Ingredients:

• 2 lbs beef shank or short ribs, cut into chunks
• 1 tbsp oil
• 4 cloves garlic, minced
• 1-inch ginger, sliced
• 2 stalks lemongrass, bruised and tied in a knot
• 2 tbsp tamarind paste
• 8 cups beef broth
• 3 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sugar
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Fresh cilantro and Thai basil for garnish

Instructions:

1. Heat oil in a large pot. Brown the beef chunks on all sides and set aside.
2. In the same pot, sauté garlic and ginger until fragrant.
3. Add lemongrass, tamarind paste, soy sauce, rice wine, and sugar, stirring to combine.
4. Pour in beef broth, add star anise and cinnamon stick, and bring to a boil.
5. Lower the heat and simmer for 2–3 hours until the beef is tender and the flavors meld together.
6. Cook noodles separately and drain well.
7. To serve, place noodles in bowls, ladle the beef and tamarind broth over them, and garnish with fresh cilantro and Thai basil.

The tamarind adds a beautiful tang to the beef noodle soup, balancing out the richness of the beef and creating a soup that’s both comforting and refreshing. The lemongrass contributes a fresh, citrusy element that brightens the overall flavor. This variation is ideal for anyone who enjoys a slightly tangy, aromatic twist on a traditional Taiwanese dish.

Taiwanese Beef Noodle Soup with Shiitake Mushrooms and Black Pepper

This version of Taiwanese beef noodle soup enhances the classic recipe with earthy shiitake mushrooms and the bold heat of black pepper. The mushrooms provide a rich umami flavor that pairs beautifully with the tender beef, while black pepper adds a peppery kick to the broth, creating a unique and satisfying contrast of flavors. This variation is perfect for those who enjoy a heartier, spicier broth with deep savory notes.

Ingredients:

• 2 lbs beef brisket or chuck, cut into chunks
• 1 tbsp oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1-inch ginger, sliced
• 2 cups shiitake mushrooms, sliced
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 8 cups beef broth
• 1 tsp sugar
• 3 star anise
• 1 cinnamon stick
• 1 tsp freshly ground black pepper (or more to taste)
• Chinese wheat noodles
• Fresh cilantro and scallions for garnish

Instructions:

1. Heat oil in a large pot. Brown the beef chunks on all sides and set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant.
3. Add the shiitake mushrooms and sauté until they release their moisture and become tender.
4. Stir in soy sauces, rice wine, and sugar, then add the beef back into the pot.
5. Pour in the beef broth, add star anise, cinnamon stick, and freshly ground black pepper. Bring to a boil.
6. Reduce the heat and simmer for 2–3 hours until the beef is tender and the flavors are well developed.
7. Cook noodles separately and drain well.
8. To serve, place noodles in bowls, ladle the beef, shiitake mushrooms, and broth over them, and garnish with fresh cilantro and scallions.

The shiitake mushrooms provide a deep, earthy flavor that complements the rich beef, while the black pepper adds a nice heat and sharpness to the broth. This version offers a hearty and slightly spicy twist on the classic Taiwanese beef noodle soup, making it ideal for those who love bold, savory flavors with an extra peppery kick.

Taiwanese Beef Noodle Soup with Sweet Potatoes and Orange Peel

This unique take on Taiwanese beef noodle soup incorporates sweet potatoes and dried orange peel for a sweet, citrusy twist. The sweet potatoes soften into the broth, adding a creamy, comforting texture, while the orange peel infuses the soup with a subtle, refreshing citrus aroma. The sweet and savory balance of this version is perfect for those who enjoy complex, layered flavors with a hint of sweetness.

Ingredients:

• 2 lbs beef shank or short ribs, cut into chunks
• 1 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger, sliced
• 2 cups sweet potatoes, peeled and cubed
• 1 tbsp dried orange peel (or 1 strip of fresh orange zest)
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 8 cups beef broth
• 2 tsp sugar
• 3 star anise
• 1 cinnamon stick
• Chinese wheat noodles
• Fresh cilantro and orange zest for garnish

Instructions:

1. Heat oil in a large pot. Brown the beef chunks on all sides and set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant.
3. Add sweet potatoes and orange peel (or zest), and stir for a few minutes to combine the flavors.
4. Stir in soy sauces, rice wine, and sugar, then add the beef back into the pot.
5. Pour in beef broth, add star anise and cinnamon stick, and bring the soup to a boil.
6. Lower the heat and simmer for 2–3 hours until the beef is tender and the sweet potatoes are soft and infused with the broth’s flavors.
7. Cook noodles separately and drain well.
8. To serve, place noodles in bowls, ladle the beef, sweet potatoes, and broth over them, and garnish with fresh cilantro and a little orange zest.

The sweetness of the sweet potatoes and the refreshing citrus notes from the orange peel add an interesting complexity to this Taiwanese beef noodle soup. This version brings a delightful balance of sweet and savory, offering a comforting and vibrant bowl of soup that’s perfect for cooler weather or a cozy family dinner.