Name: Niu Rou Mian: Taiwanese Beef Noodle Soup Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Taiwanese
Ingredients: 2 tablespoons vegetable oil; 2 1/2 pounds beef shank or brisket, cut into large chunks; 6 cloves garlic, smashed; 1 thumb-sized piece of ginger, sliced; 4 scallions, cut into 2-inch sections; 2 tomatoes, quartered; 1/2 cup soy sauce; 1/4 cup dark soy sauce; 1/4 cup rice wine or Shaoxing wine; 8 cups beef broth or water; 2 star anise; 1 small cinnamon stick; 1 bay leaf; 1 teaspoon sugar; Salt to taste; Chinese wheat noodles (or ramen); Pickled mustard greens; Fresh bok choy or baby spinach; Chopped scallions and cilantro; Chili oil (optional)

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Rich, comforting, and deeply aromatic, Niu Rou Mian: Taiwanese Beef Noodle Soup is the ultimate bowl of soul-soothing deliciousness. Each spoonful bursts with tender beef, silky broth steeped in spices, and springy noodles, making this dish a treasure for both casual weeknight dinners and special weekend feasts. Whether you’re already a fan of Taiwanese cuisine Main Course.

Ingredients You’ll Need

Niu Rou Mian: Taiwanese Beef Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

Though the list may look impressive, the beauty of Niu Rou Mian: Taiwanese Beef Noodle Soup lies in how every ingredient plays its part—layering depth, complexity, and heartiness into every bowl. The slow-simmered technique does most of the work for you, coaxing out irresistible flavors.

Vegetable oil: Start your flavor journey with a neutral base for browning the beef and aromatics.
Beef shank or brisket: The star of the show—choose richly marbled cuts that become fork-tender after simmering.
Garlic: Smashed cloves infuse irresistible aroma right from the beginning.
Ginger: Adds that signature spicy warmth and depth to the broth.
Scallions: Both the white and green parts team up to flavor the base and garnish the final dish.
Tomatoes: Their acidity balances the richness of the beef beautifully.
Soy sauce: The foundation of salty-umami magic in the soup.
Dark soy sauce: A splash delivers dramatic color and that deeper savory note.
Rice wine or Shaoxing wine: Brightens and rounds out the flavors—if you can find Shaoxing, grab it!
Beef broth or water: Beef broth gives maximum flavor, but water works if you’re in a pinch.
Star anise: Just a couple add a haunting licorice fragrance unique to this dish.
Cinnamon stick: Brings warm, woodsy sweet notes that linger in the background.
Bay leaf: Enhances the herbal dimension and deepens complexity as everything simmers.
Sugar: Think of it as the secret handshake—balancing all the savory and spice elements.
Salt to taste: Don’t forget the finishing touch for flavor harmony!
Chinese wheat noodles (or ramen): Chewy noodles are the joyful vessel for the rich broth.
Pickled mustard greens: A tangy, crunchy contrast that cuts through the hearty soup—don’t skip it if possible!
Fresh bok choy or baby spinach: Offers a fresh, green pop of color and nutrition.
Chopped scallions and cilantro: For bright, herby garnishing.
Chili oil (optional): Adds a slick of heat for spice lovers—highly recommended!

How to Make Niu Rou Mian: Taiwanese Beef Noodle Soup

Step 1: Brown the Beef

To build a deeply savory backbone, heat your oil in a large pot over medium-high heat. Working in batches so the pan stays hot, brown those beef chunks until they develop an irresistible deep crust on all sides. This caramelization is where flavor magic begins! Once done, transfer the beef to a plate and set it aside.

Step 2: Sauté Aromatics

In the same pot, toss in the smashed garlic, ginger slices, and sections of scallion. Stir them for a minute or two, just until the kitchen smells incredible—fragrant but not burnt. Add in the quartered tomatoes and cook for another couple of minutes, letting their juices start to melt and mingle with those savory browned bits from the beef.

Step 3: Build the Broth

Return the browned beef to the pot along with any accumulated juices. Pour in both soy sauces and your rice wine, and then add beef broth (or water if using). Drop in the star anise, cinnamon stick, bay leaf, and the teaspoon of sugar. Stir well and bring everything to a robust boil. This is when the flavors begin to meld in earnest!

Step 4: Long, Slow Simmer

Now it’s time to let the stovetop do the heavy lifting. Reduce the heat to a gentle simmer, cover the pot, and let your Niu Rou Mian: Taiwanese Beef Noodle Soup gently bubble away for 2.5 to 3 hours. The beef will become meltingly tender and the broth will transform into a pool of savory, aromatic wonder. Skim off any excess fat that rises to the top, and don’t forget to taste and adjust the salt before serving.

Step 5: Prepare the Noodles and Greens

Just before serving, cook your noodles according to package directions—fresh wheat noodles have the best texture, but ramen works well too. In a separate pot, quickly blanch the bok choy or baby spinach until just wilted and vibrant green. These fresh veggies will add a welcome brightness to your bowl.

Step 6: Assemble and Garnish

To serve, divide the noodles among big bowls. Ladle the beef and broth over each nest, ensuring everyone gets a hearty helping of meat and soup. Top each bowl with the blanched greens, plenty of chopped scallions and cilantro, a scoop of pickled mustard greens for crunch, and a drizzle of chili oil if you love a spicy kick. Now, your homemade Niu Rou Mian: Taiwanese Beef Noodle Soup is ready to wow!

How to Serve Niu Rou Mian: Taiwanese Beef Noodle Soup

Garnishes

A bowl of Niu Rou Mian: Taiwanese Beef Noodle Soup is all about the finishing touches. Freshly chopped scallions and cilantro bring brightness, while pickled mustard greens offer tang and crunch. Don’t hold back with a swirl of homemade or store-bought chili oil—its spicy red shimmer perfectly rounds out the dish!

Side Dishes

This soup can hold its own as a standalone meal, but it’s also wonderful with a few simple Asian-inspired sides. Think crisp cucumber salads, quick pickled vegetables, or steamed dumplings for a taste of true Taiwanese street food tradition. These dishes keep everything fresh, vibrant, and fun.

Creative Ways to Present

For a showstopping presentation, serve your Niu Rou Mian: Taiwanese Beef Noodle Soup in large, wide bowls with all the garnishes arranged artfully on top. Try offering little condiment dishes filled with extra chili oil, fresh herbs, and pickled veggies, so diners can customize their bowls. At a casual gathering, set up a noodle soup “bar” and let everyone build their dream bowl!

Make Ahead and Storage

Storing Leftovers

Leftovers are a gift with this soup! Store any extra Niu Rou Mian: Taiwanese Beef Noodle Soup in an airtight container in the fridge for up to three days. Keep the noodles and broth separate if possible, so the noodles don’t soak up too much soup and become soggy overnight.

Freezing

Want to save some for later? The beef and broth freeze beautifully for up to two months. Cool the soup completely before portioning into freezer-safe bags or containers. Again, freeze noodles separately for the best texture when reheated.

Reheating

To bring your soup back to life, gently reheat the broth and beef together on the stovetop until piping hot. Blanch fresh noodles and greens if possible, then assemble your bowl as usual. A dash of fresh scallions and chili oil on top makes reheated Niu Rou Mian: Taiwanese Beef Noodle Soup taste just as heavenly as day one.

FAQs

Can I use a different cut of beef?

Absolutely! While shank or brisket are traditional for their melt-in-your-mouth texture, chuck works well and is budget-friendly. Just aim for a cut with some marbling, which will hold up to long simmering in Niu Rou Mian: Taiwanese Beef Noodle Soup.

Is it possible to make this recipe gluten-free?

You can easily adapt it by using tamari instead of regular soy sauce and ensuring your noodles are certified gluten-free, such as rice noodles. Check labels on any store-bought broth or pickled garnishes for gluten as well.

What if I don’t have Shaoxing wine?

Regular rice wine or even dry sherry makes a fine substitute. If you need to skip it entirely, the soup will still be delicious, but that subtle complexity may be slightly missing.

Can I use a slow cooker or Instant Pot?

Definitely! For the slow cooker, brown the beef and aromatics on the stovetop first, then transfer and cook on low for 7-8 hours. In the Instant Pot, use the sauté function to brown and follow steps, then pressure cook for about 50 minutes and naturally release.

Is Niu Rou Mian: Taiwanese Beef Noodle Soup spicy?

The base recipe isn’t very spicy, but a generous dollop of chili oil at the end kicks things up a notch! Serve the chili oil on the side if you’re cooking for a spice-sensitive crowd.

Final Thoughts

If you’re craving comfort food with plenty of soul and flavor, Niu Rou Mian: Taiwanese Beef Noodle Soup is guaranteed to hit the spot. I hope you’ll gather your loved ones, simmer a pot, and create new memories over these warming, aromatic bowls. Happy cooking!

Niu Rou Mian: Taiwanese Beef Noodle Soup Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Niu Rou Mian is a classic Taiwanese beef noodle soup that boasts robust flavors and tender beef simmered in a fragrant broth. This hearty dish is a comforting and satisfying meal, perfect for warming up on chilly days.

Ingredients

Scale

For the Soup:

2 tablespoons vegetable oil
2 1/2 pounds beef shank or brisket, cut into large chunks
6 cloves garlic, smashed
1 thumb-sized piece of ginger, sliced
4 scallions, cut into 2-inch sections
2 tomatoes, quartered
1/2 cup soy sauce
1/4 cup dark soy sauce
1/4 cup rice wine or Shaoxing wine
8 cups beef broth or water
2 star anise
1 small cinnamon stick
1 bay leaf
1 teaspoon sugar
Salt to taste

For Serving:

Chinese wheat noodles (or ramen)
Pickled mustard greens
Fresh bok choy or baby spinach
Chopped scallions and cilantro
Chili oil (optional)

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Instructions

Heat the oil: Heat the oil in a large pot over medium-high heat. Brown the beef chunks on all sides, working in batches if necessary. Remove and set aside.
Sauté aromatics: In the same pot, add garlic, ginger, and scallions. Sauté for 1–2 minutes until fragrant. Add tomatoes and cook for another 2 minutes. Return the beef to the pot and pour in soy sauce, dark soy sauce, rice wine, and beef broth. Add star anise, cinnamon stick, bay leaf, and sugar. Bring to a boil, then reduce to a simmer. Cover and simmer for 2.5 to 3 hours, or until the beef is very tender. Skim off any excess fat. Taste and adjust salt if needed.
Cook noodles and greens: Cook the noodles according to package instructions. In a separate pot, briefly blanch bok choy or spinach until just tender.
Serve: To serve, place noodles in bowls, ladle the rich broth and beef over the top, and garnish with greens, chopped scallions, cilantro, pickled mustard greens, and chili oil if desired.