Irresistible Beef Noodle Soup

Beef Noodle Soup is a classic comfort food, beloved across cultures. This version yields a deeply savoury broth, tender braised beef, and chewy noodles, finished with fragrant garnishes.

Trim excess fat and cut beef into 2-inch chunks for easy eating and tender braising. Heat 1–2 tbsp neutral oil (e.g., canola) in your heavy pot over medium-high heat.

When the oil is shimmering, add the beef in batches (do not overcrowd). Sear on all sides until well browned (~8–10 minutes total), then transfer seared beef to a plate and set aside.

In the same pot (no need to clean!), reduce heat to medium. Add: Ginger slices, smashed garlic and onion quarters. Sauté for 3–4 minutes until fragrant and lightly caramelised. Pour in Shaoxing wine to deglaze the pot, scraping up all the brown bits.

This adds aroma and lifts flavour from the pan. Return the beef to the pot and pour in 8 cups of beef stock. Add: 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp oyster sauce (optional), 1 tbsp rock sugar (or brown sugar), 2–3 star anise pods, 1 cinnamon stick, 3 dried bay leaves, 3–4 pieces dried orange peel (or peel from 1 orange) and 1 tsp Sichuan peppercorns (optional).

Bring to a boil over medium-high heat, then immediately reduce to low heat. Cover loosely and simmer gently for 2–2½ hours until beef is fork-tender. Skim any scum or excess fat that rises to the surface regularly using a spoon or fine skimmer.

While broth simmers: Boil a large pot of water and cook noodles according to package instructions until al dente. Drain, rinse briefly under cold water (stops cooking, removes excess starch), and set aside.

In the same pot of boiling water, blanch bok choy for ~30 seconds until bright green and tender-crisp. After simmering, taste the broth: Add more soy sauce or a pinch of salt if needed.

Optionally strain the broth through a fine-mesh sieve for a clear presentation. To serve: Place a serving of noodles in each bowl and top with several chunks of braised beef.

Ladle hot broth generously over everything and add blanched greens on the side, then garnish with sliced scallions.

Expert Tips:

• Best cuts of beef: Use shank, chuck, or brisket for the right balance of connective tissue (which breaks down into gelatin for silky broth).
• Be patient with simmering: Low and slow ensures tender beef and deep flavour.
• Cook noodles separately: Prevents cloudy soup and mushy noodles.

Make-Ahead and Storage:

Make-ahead:
Broth and beef can be made 1–2 days in advance.
The flavour deepens overnight.

Short-term storage:
Cool completely, refrigerate broth + beef for up to 3 days.
Reheat gently before serving.

Long-term storage:
Freeze cooled broth and beef for up to 3 months (best without noodles).
Thaw overnight in the refrigerator before reheating.

Variations and Customisations:

Spicy beef noodle soup:
Add chilli bean paste (doubanjiang) or a spoonful of chilli oil to the broth.

Herbal twist:
Add dried shiitake mushrooms during simmering for an earthier depth.

Taiwan-style beef noodle soup:
Include a few slices of tomato and a pinch of five-spice powder.

Gluten-free option:
Substitute rice noodles or glass noodles; use tamari instead of soy sauce.

Serve with a side of soft-boiled soy eggs for extra richness. Pair with a cold cucumber salad or kimchi to balance the meal.

This detailed guide to beef noodle soup gives you everything you need to create a rich, hearty, restaurant-quality bowl at home, with beef so tender it falls apart, noodles that hold up beautifully, and a broth that warms the soul.

Ingredients:

For the Broth:

• 1.5 lbs (700g) beef shank or chuck, cut into large cubes (~2-inch pieces)
• 8 cups (2 litres) beef stock (or water + beef bouillon for flavour)
• 3 tbsp light soy sauce (for saltiness and umami)
• 2 tbsp dark soy sauce (for deeper colour)
• 2 tbsp Shaoxing wine (or dry sherry, for aroma)
• 1 tbsp oyster sauce (optional, adds depth)
• 1 tbsp rock sugar (or substitute with 2 tsp brown sugar)
• 4 slices fresh ginger (thumb-sized piece)
• 3 garlic cloves, smashed (skins on)
• 1 large yellow onion, quartered (skins on for richer colour)
• 3 dried bay leaves
• 2–3 star anise pods
• 1 cinnamon stick
• 3–4 pieces dried orange peel (or fresh peel from 1 orange)
• 1 tsp Sichuan peppercorns (optional for mild numbing spice)

For the Noodles & Toppings:

• 10 oz (300g) fresh wheat noodles or dried Asian noodles (like udon, lo mein, or ramen)
• 1 bunch bok choy (or baby spinach or gai lan)
• 2 scallions, thinly sliced (greens for garnish)
• Fresh cilantro (optional garnish)
• Pickled mustard greens (optional, traditional accompaniment)