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AI-generated serving suggestion for Taiwan-style beef noodle soup
Editorial imagery or illustration; actual results may differ.
Taiwan / Main dishes

Taiwan-style beef noodle soup

A slow-simmered beef and tomato broth with wheat noodles and bok choy.

Prep25 min
Cook150 min
Yield4 portions
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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions
1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

  1. Brown beef in oil in a heavy pot. Add garlic and ginger and stir 1 minute.
  2. Stir in tomato, bean paste and soy sauce. Add water and star anise; bring to a simmer.
  3. Cover and simmer gently about 2–2½ hours until beef is fork-tender, topping up water as needed. Remove star anise.
  4. Cook noodles separately following the packet. Blanch bok choy, divide noodles between bowls and ladle over the hot beef broth.

A little kitchen note

Chili bean paste varies in heat and salt. This home version is not one definitive regional recipe. Home-cooking adaptation; not kitchen-tested. Check ingredient labels.

Allergen notes

Wheat, soy; check bean paste. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy
667 kcal
Protein
39.9 g
Carbs
62.5 g
Fat
28.0 g
Fibre
4.6 g
Total sugar
3.8 g
Sodium
1122 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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