Taiwanese Noodle Soup

Taiwanese Noodle Soup
Photo Credits: instagram.com/irbell


  • 5 scallions, thinly sliced
  • 5 garlic cloves, minced or grated
  • 2 teaspoon fresh ginger, minced or grated
  • 1/2 tsp Chinese 5 spice
  • 1 1/2 tablespoons oil, plus more if needed
  • 1 1/2pounds beef chuck, cut into 3/4″ pieces
  • 1/2 cup soy sauce
  • 1 1/2 cups water
  • 3 tablespoons brown sugar
  • 1 pound udon noodles or wheat noodles
  • 3 cups green leafy vegetables/shredded Chinese cabbage, pak choi,
  • Optional – a few coriander leaves for garnish
  • Boiled egg (optional)


  1. In a large heavy bottomed pot over high heat, add a third of the beef to the pan in a single layer and brown for about a 3-4 minutes, turning to brown on all sides (you don’t need even browning). Remove to a bowl and repeat with the remaining beef in 2 more batches, adding a bit of oil between batches only if needed.
  2. Once you remove the last batch of beef from the pot, reduce the heat to medium. If the pan looks dry, add half a tablespoon of oil. Add the scallion, ginger, garlic and 5 spice. Saute for about 2 minutes, stirring frequently. Add the beef back to the pan along with any accumulated juices, and add the soy sauce, sugar, and  water. Stir well and bring to a boil. Cover the pan and the reduce heat to a low simmer. Cook, covered, for 2 1/2 to 3 hours, stirring occasionally, till the beef is very tender.
  3. If serving this the same day, raise the heat to medium to bring the temperature of the soup up while you boil the pasta.
  4. If your’re making this in advance, at this point take the soup off the heat and bring it to room temperature. Refrigerate overnight. Half an hour before you’re ready to serve, remove the soup from the fridge and carefully scoop off the solidified fat from the surface. Put the pot back on the heat and bring it to a boil over medium heat.
  5. Meanwhile, bring a large pot of water to the boil, add the pasta or noodles and cook according to package directions. If using mixed vegetables, add these to the water along with the pasta/noodles. If using cabbage, add it about 2 minutes before the noodles/pasta is cooked. If using tender leafy greens, add them a minute before the pasta is cooked.
  6. Before draining the noodles and veg, remove a cup of the cooking water and add it to the beef. Drain the noodles and veg and divide among 6 bowls. Ladle over the beef and soup, toss over some coriander if using, and boiled egg, and serve immediately.

Crtedits to: thekitchn.com