Chinese Beef Noodle Soup Recipe

Chinese beef noodle soup is a classic comfort food that brings together rich, tender beef, flavorful broth, and perfectly cooked noodles. Whether you're new to Chinese cuisine or an experienced cook, my recipe will guide you step by step to create a hearty and delicious bowl of noodles.

Course Breakfast, Main Course

Cuisine Chinese

Prep Time 20

Cook Time 1 50

Servings

Calories 808kcal

Ingredients

Main Ingredients:

1 kg fresh beef brisket
300 g noodles or your preferred type of noodles

For Blanching the Beef:

30 g scallions cut into sections
30 g ginger sliced
2 tbsp Shaoxing wine

For Braised Beef:

2 tomatoes chopped
20 g ginger sliced
50 g scallions using the white part for cooking and the green part for garnish.
20 g garlic minced
1 tbsp cooking oil
1 tbsp Pixian Doubanjiang Sichuan chili bean paste
3 star anise
1 small piece of cinnamon stick
3 bay leaves
3 dried chilies
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp Shaoxing wine
50 g rock sugar

Toppings:

100 g bok choy
30 g cilantro chopped
1 tea egg optional
20 g scallions green part, chopped (for garnish)
30 g cilantro chopped (for garnish)

Instructions

Prepare the Beef Brisket

Rinse 1kg beef brisket thoroughly and cut into large chunks (about 3-4 cm pieces).
In a large pot, add enough water to cover the beef. Add 30g scallions, 30g ginger slices, and 2 tbsp Shaoxing wine.
Bring to a boil over high heat. Once it boils, skim off the foam that rises to the surface to remove impurities.
After skimming the foam, remove the beef and rinse it with Drain well and set aside.

Prepare the Tomatoes

Wash 2 tomatoes and score an "X" on the top.
Place the tomatoes in a bowl and pour hot water over them. Let them sit for a few minutes to make peeling easier.
Once peeled, chop the tomatoes into small pieces and set aside.

Stir-fry the Beef and Seasoning

Heat 1 tbsp cooking oil in a pan over low heat. Add 20g ginger slices, 20g minced garlic, and 50g chopped scallions. Stir-fry until fragrant.
Add the blanched beef and stir-fry on medium heat until the beef changes color.
Add 1 tbsp Pixian Doubanjiang and stir-fry for 1-2 minutes to release the flavors.
Add 3 star anise, 1 small piece of cinnamon stick, 3 bay leaves, and 3 dried chilies, and stir well.
Pour in 2 tsp light soy sauce, 1 tsp dark soy sauce, and 1 tsp Shaoxing wine. Stir to coat the beef evenly with the sauces.

Braise the Beef

Add the chopped tomatoes to the beef and mix well.
Transfer the beef mixture to a clay pot or a heavy-bottomed pot. Add enough boiling water to cover the beef and stir in 50g rock sugar.
Bring the pot to a boil over high heat, then reduce the heat to low and simmer for about 1.5 hours, or until the beef is tender.

Cook the Noodles and Prepare Toppings

While the beef is simmering, prepare the noodles. Bring a pot of water to a boil and cook 300g noodles according to the package instructions (usually 3-4 minutes).
In the same pot, add 100g bok choy during the last 1-2 minutes of cooking the noodles, then remove the bok choy.
Drain the noodles and set aside.

Assemble the Beef Noodle Soup

Divide the cooked noodles into serving bowls. You can add a little of the noodle cooking water to the bowls if you like a lighter soup.
Ladle the braised beef and its broth over the noodles.
Top each bowl with bok choy, chopped cilantro, and a tea egg if desired. Garnish with 20g scallions and 30g cilantro.

Video

Nutrition