Chinese Beef Noodle Soup
Catching Up Over a Steamy Bowl of Chinese Beef Noodle Soup
Okay, so before we dive in: you ever have those weird smell-memories? Chinese Beef Noodle Soup brings that all back for me. My parents tried to keep a straight face while I attempted my first version at age 14. Let’s just say, the kitchen did not stay pristine. But you know what? It’s now my go-to comfort meal. (And yes, there have been less smoky disasters since!)
Honestly, even now, I love making this on a chilly night. There’s just something about beef braising away, noodles splashing in soup—it gets me right in the feels. Actually once, I made this after a proper awful day and by the time I finished slurping, it was like the clouds cleared.
Why You’ll Love This Soup (According to My Family…)
I usually make this when I want to bribe my way out of cooking the rest of the week. My family goes absolutely bananas for it—probably because of the salty beefy broth (or maybe they’re just hungry). Oh, and my husband always says, “I could eat gallons,” so honestly, brace yourself. Plus, when you’ve had as many failed noodle attempts as me, you appreciate when it finally comes together. Not gonna lie, getting the beef just right took me… too many tries (one time it was so tough, we pretended it was jerky).
Here’s What You’ll Need (With a Few Cheats)
- Beef shank or brisket (about 600g) – I sometimes just grab stew beef if I can’t find the others. My grandma says only brisket is legit, but honestly, use what you’ve got. Chuck works too.
- Noodles – Thick wheat noodles are classic, but you can totally use udon, or in a pinch, good ol’ spaghetti (I know, noodle police, sorry).
- Beef stock or water – 6 cups
(I’ve been known to sneak in a beef bouillon cube when desperate!) - Garlic (4-5 cloves, smashed)
- Ginger (a good thumb-sized chunk, sliced)
- Green onions (3-4, use the white and the green bits separately)
- Star anise (two pieces – worth it!)
- Soy sauce (quarter cup, give or take—add more if you’re into it)
- Dark soy sauce (2 tablespoons for color—skip it if you don’t have it; life goes on)
- Shaoxing wine (2 tablespoons, or a splash of dry sherry…or just skip if you’re alcohol-free)
- Rock sugar or regular sugar (about a tablespoon; I’ve even subbed in honey in a pinch and nobody called the cops)
- Spicy bean paste (a heaping spoonful if you like heat; totally optional)
- Bok choy or other greens (I toss in whatever leafy thing’s wilting in my fridge, honestly)
- Cilantro, chili oil, and pickled mustard greens to serve—or not, if you’re not into that sort of thing
How I Make Chinese Beef Noodle Soup (Some Steps Precise, Some…Not)
- Prep and Sear the Beef: Cut the beef into big chunks, like golf balls or slightly smaller. Heat a big pot (a Dutch oven’s best, but use any heavy-ish pot), drizzle a little oil, and brown the beef on all sides—some bits might stick, don’t panic. This is where I realize I forgot to open a window every single time.
- Spices & Fragrant Stage: Toss in the smashed garlic, ginger slices, and the white parts of your green onions. Give it all a stir so it gets fragrant. Then, add the star anise—unless you just plain hate star anise, which is fair game.
- Building the Flavor: Splash in the Shaoxing wine (stand back, it sizzles), the soy sauces, sugar, and chili paste if you’re using it. Stir everything up; don’t worry if it looks a bit, well, unimpressive. That’s normal.
- Add the Liquid: Pour in your beef stock or water, scraping up the brown bits from the bottom (extra flavor, woo!). Everything should be cozily swimming. Bring to a boil, then turn down to a steady simmer. Cover and let it go for 2 hours…or longer if you have time (nobody ever complained about soup that stews too long).
- Skim & Adjust: Occasionally skim off those frothy bits (or don’t, it’s flavor, too). After about 90 mins, I sneak a taste because I can’t help myself—add more soy if it needs punch, or a splash of water if it’s too salty.
- Boil the Noodles: Cook your noodles according to the packet or, if you’re me, pull a noodle out early and eat it standing over the sink. Drain and rinse under cold water for that bounce.
- Veggies In: Slice your greens and toss them in for the last couple minutes of the soup simmer. Or just blanch them with the noodles, tbh, I do both depending on my mood.
- Assemble the Bowls: Noodles first, then ladle on the beefy soup and chunks of meat. Pile on greens. Toss on cilantro, green onions, and any chili oil or pickled veg you love.
- Scoff the Lot: Sit down, try not to burn your tongue. Good luck with that one.
Stuff I Figured Out the Hard Way (Notes)
- If you overcook the beef, it does get a bit chewy—though as a kid, I actually thought that was the point. Now I let it simmer slow and low until it’s “fall-apart-ish”.
- If you forget the dark soy, the color isn’t the same, but flavor-wise? Practically no one notices except my mom.
- This soup is great the day after, so if you can resist eating it all at once, you may be rewarded.
Things I’ve Tried (Variations and Experiments)
- Spicier: Sometimes I drop in a dried chili or use Szechuan peppercorns for a funky numbing twist.
- With daikon: This turned out surprisingly nice! It soaks up all the flavor, but does make the soup a little sweeter (not a bad thing, but worth knowing).
- Fail: Rice noodles instead of wheat. Eh, they broke apart and got gloopy—would not recommend.
- Anise haters club: Just skip the star anise! Seriously, the soup is still fab.
What You’ll Need (And What To Do If You Don’t Have It)
- Large pot or Dutch oven: If you don’t own one, honestly, a deep sauté pan works too—just watch for spills, as I found out making a positively epic mess on my mum’s old cooker.
- Strainer or slotted spoon (not required, just handy for fishing stuff out)
By the way, if you don’t have fancy bowls, just use your biggest cereal bowls. Nobody’s judging—at least not in my kitchen!
How to Store (If You Have Leftovers…Which, Ha!)
Officially, this keeps in the fridge for up to three days and freezes okay, minus the noodles (they go weird—I tried). But honestly, in my house it never lasts more than a day! If you do freeze, put the broth and beef in a separate container and boil fresh noodles next time.
How We Serve It (My Favorite Part!)
This is a main meal, obviously—you don’t need much else, unless you’re feeding a crowd, in which case I put out a plate of scallion pancakes (seriously, their recipe never fails!). Or, on winter nights, I’ll just light a candle and serve in big, mismatched bowls—’cause who has time to match dishes?
Some folks like to add a dollop of homemade chili oil, but in my house, it depends who’s eating—kids, less heat; adults, more. Oh, and sometimes I serve with a side of quick pickled cucumbers if I’m feeling extra.
If I Could Go Back In Time… (Pro Tips from My Kitchen Fails)
- I once tried rushing the simmering and wow, regret. The beef was like chewing an old boot. Low and slow—seriously worth it.
- One time I dumped in the soy sauce a bit too freely: the result? Salty, salty regret. Actually, it’s better to go light at first, then add more as you taste.
- Don’t use super lean beef; it turns out dry. Trust me, fatty bits make the soup sing (and you can always fish ’em out if you’re not into that).
People Have Actually Asked Me (FAQ)
- Can I use chicken instead of beef? Erm, you can, but then it’s not really Chinese Beef Noodle Soup, is it? But—hey—I’ve tried turkey warm-ups after Christmas and it wasn’t half bad, surprisingly.
- Can I make this gluten-free? Totally. Use gluten-free noodles, maybe some tamari instead of soy sauce. The flavor’s a bit different, but still delish!
- My soup got cloudy—what happened? Oh, this. Happens to me if I actually forget to skim or if I boil instead of simmer. Not a biggie; tastes the same.
- How spicy is it? Up to you! Sometimes ours is gentle, other times it’s got real zing. Just go easy on the chili bean paste if you’re cautious.
- Do I really have to get star anise? Nope. It’s classic, but the soup’s still good without. (I won’t tell if you don’t.) For more background on star anise and its weird but lovely flavor, Serious Eats explains it well.
So, that’s it! Chinese Beef Noodle Soup, the way I make it (usually with a little mess on the counter and a lotta love). Next time you’re looking for something warming, give it a go—even if you use spaghetti from the back of your pantry. And maybe write down your tweaks, ’cause if your house is like mine, everyone will want it again… and you’ll forget which shortcut you used last time, ha!
Ingredients
- 1.5 lbs beef brisket, cut into large cubes
- 8 cups beef broth
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons vegetable oil
- 4 garlic cloves, smashed
- 2-inch piece fresh ginger, sliced
- 2 scallions, sliced (plus extra for garnish)
- 2 star anise pods
- 8 oz dried wheat noodles
- 2 baby bok choy, halved lengthwise
- Salt and pepper to taste
Instructions
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1Heat vegetable oil in a large pot over medium-high heat. Add beef cubes and brown on all sides.
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2Add garlic, ginger, and scallions to the pot. Sauté for 2 minutes until fragrant.
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3Pour in the beef broth, soy sauce, and Shaoxing wine. Add star anise pods. Bring to a boil, then reduce heat and simmer, covered, for about 2 hours until beef is tender.
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4Meanwhile, cook the dried wheat noodles according to package instructions. Drain and set aside.
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5Add bok choy to the soup and simmer for an additional 3-5 minutes until just tender. Adjust seasoning with salt and pepper.
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6To serve, divide cooked noodles among bowls. Ladle beef, broth, and bok choy over the noodles. Garnish with fresh scallions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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