Taiwanese Spicy Beef Noodle Soup is a beloved and iconic dish in Taiwanese cuisine, renowned for its rich, aromatic broth and tender beef slices. This hearty soup typically features a robust broth made from a combination of beef bones, aromatics like garlic, ginger, and scallions, as well as spices such as star anise, cinnamon, and Sichuan peppercorns.
The beef is simmered in this flavorful broth for hours until it becomes tender and infused with the deep, complex flavors of the spices and seasonings. Noodles, often thick and chewy wheat noodles, are then added to the broth to cook until al dente, soaking up all the delicious flavors.
The soup is typically served piping hot, garnished with fresh herbs like cilantro and green onions, along with optional toppings such as pickled mustard greens, chili oil, and soy sauce-marinated eggs. The combination of tender beef, fragrant broth, and chewy noodles creates a comforting and deeply satisfying bowl of soup that’s perfect for warming up on chilly days or for indulging in any time you crave a hearty and flavorful meal.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, or more as needed
8 cups water, or more as needed
1 (14 ounce) can beef broth
1 bunch green onions, cut into 2-inch pieces
1 cup soy sauce
½ cup rice wine
¼ cup brown sugar
10 cloves garlic, peeled, or more to taste
4 small chile peppers, halved and seeded, or more to taste
2 tablespoons chile paste, or to taste
1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
3 star anise pods, or more to taste
1 teaspoon five-spice powder
4 small heads baby bok choy
1 (10 ounce) package udon noodles
1 tablespoon chopped pickled mustard greens, or to taste (Optional)
Directions
Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.
Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.
Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.
Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.
Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.
Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.
