Taiwanese beef noodle soup is my favorite type of dish. A one pot meal that is slowly cooked to hit every note on the palate. In Taiwan, it is served in nearly every restaurant and many consider it to be the national dish. Every family has their own variation and secret recipe.
This recipe calls for a Chinese aromatic herb packet called lu bao, I found it in my local Asian market, you can pick some up here if you don’t have one near you. The spice packet is a combination of assorted spices like star anise, cinnamon, bay leaves, ginger, fennel seeds, cumin seeds, coriander seed, Sichuan peppercorns and five spice powder.
The other ingredient that I had never had before is spicy mustard tuber. These little crunchy bits add a wonderful texture and flavor to the soup. I fell in love with it and now use it all the time.
If you are short on time, you can easily make this Taiwanese beef noodle soup in your Instapot but the stove top works just fine too, it just takes a little longer to get the beef tender to fall off the bone.
Did you know that Karaoke is one of the most popular activities in Taiwan. Many families have it in their homes, but there are many karaoke clubs that offer private rooms where you can even make your own music videos. If you would like to learn more about Taiwan be sure to check out “Our Journey to Taiwan”. There you can get more authentic recipes like Taiwanese popcorn chicken and boba.
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Taiwnanese Beef Noodle Soup
- 3 pounds beef shank 1.4 kg, cut into 2-inch chunks
- 2 tablespoons oil
- 2- inch piece of ginger smashed
- 6 cloves garlic smashed
- 3 scallions cut into 2-inch segments
- 1 onion cut into wedges
- 1 to mato cut into wedges
- 4 dried chilies cut in half
- 1 tablespoon tomato paste
- 2 tablespoons spicy bean paste douban jiang
- 2 teaspoons sugar
- 1/2 cup soy sauce
- 1/2 cup Shaoxing wine
- 8 cups water to make the soup broth
- 1 Chinese aromatic herb packet lu bao
- 32 ounces fresh wheat white noodles
- A small handful of bok choy for each serving
- Cilantro finely chopped
- Scallions finely chopped
- Pickled mustard tubers
- Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly.
- Next, in another pot, Add the oil, crushed ginger, garlic, scallions, and onions . Saute to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
- Next, add the meat to the pot. Add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
- Pour 8 cups of water into the pot. Add the spice packet. Bring to a low boil
- Cover and cook the soup on a low simmer for 3-4 hours.
- When the instant pot timer is up, carefully release Boil the noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
- Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard tubers.