Taiwanese beef noodle soup is a classic and popular noodle soup in Taiwan like boba drink and papaya milk. Also, this Taiwanese beef noodle soup recipe has both instant pot and top stove methods. It is different from Cantonese braised beef ho fun noodle soup and Vietnamese beef pho noodle soup. Wanna learn how to make easy and delicious instant pot Taiwanese beef noodle soup at home?
Love Asian noodles? Check out these pad Thai noodle, chicken yi mein noodles, laksa noodle soup, japchae Korean glass noodle, wonton noodle soup and beef chow fun recipe.
What is Taiwanese beef noodle soup?
Beef noodle soup is a type of noodle soup made of beef broth and stew beef with vegetables. Various areas have different types of beef noodle soup and they make beef noodle soup slightly different. For example, Cantonese beef noodle soup and Vietnamese beef pho noodle soup are different from Taiwanese beef noodle soup. Also, some Taiwanese like to serve it with pickled mustard greens stir fry, pickled cucumbers and pickled snow cabbage.
What are the ingredients for Taiwan beef noodle soup?
In Taiwan, beef noodle soup is very popular. Also, it is a signature of Taiwanese food. This Taiwanese beef noodle soup recipe, I only use a few simple ingredients: water beef shank, onion, ginger, garlic, green onion, carrots, daikon, spice pack, brown sugar, soy sauce and salt.
Besides, some people like to add chili and chili sauce to make spicy broth. However, some prefer the broth is not spicy. Then, add chili oil when serving. Personally, I prefer not making the broth spicy because some of my kids can’t handle hot stuff. I normally add chili oil or chili sauce when it is ready to serve.
Cooking tips for how to make Taiwanese beef noodle soup:
- Cut the beef shank into chunks.
- Roughly Browning the beef for both sides.
- Add 6 cups of water for instant pot or 8 cups for the top stove method.
- Close the lid and vent manual for 35 minutes at high pressure and natural release for the instant pot method.
- Use the top stove method, cover the lid and let it boil. Then, turn the fire to small and simmer for 1.5-2 hours until the meat is soft.
FAQs:
My Taiwanese friend taught me that traditional Taiwanese beef noodle soup uses daikon, not potato. It is because some American Taiwanese sometimes don’t have daikon on hand and they just use potatoes instead.
Spice pack in Chinese called lu bao (滷包). I like to use a spice pack because it is very convenient and easier. 
I use this brand of spice pack. There are a few spices such as cinnamon, fennel, ginger, cumin and clove inside the bag.
I usually use dried flour noodles like this type in the picture below. But, you can make your own or use fresh flour noodles. 
Most of the people use beef shanks to make Taiwanese beef noodle soup. However, you can use beef roast chuck if you cannot find beef shanks. (If you use beef roast chuck, you may need to cook a little bit longer, 65 minutes in an instant pot.)
Instructions for how to make Taiwanese beef noodle soup instant pot:
Preparation:
1. Wash and cut a bunch of green onions into half. Then, cut the other half into pieces for topping when serving the noodle soup.
2. Peel, wash and cut a small onion into slices.
3. After that, peel 3 small carrots and cut them into chunks.
4. Next, wash and peel one medium sized daikon into chunks.
5. The following step, wash and cut 2 medium sized tomatoes into slices.
6. Then, cut 2 pounds of beef shank into chunks.
Cooking beef soup:
7. Push the sauté button on the instant pot. Then, pour 1 tablespoon of vegetable oil into the pressure cooker. Add 4 cloves of garlic, 6 slices of ginger and the cut green onion from step 1.
8. After, add the sliced onion. Stir fry them a little bit.
9. Put the beef shanks into the instant pot.
10. Browning both sides of the beef shank.
11. Add the cut carrot, tomatoes and daikon into the instant pot pressure cooker.
12. The next step, pour 6 cups of water into the instant pot.
13. Add 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, ¾ teaspoon of salt (you can adjust salt to your taste when the soup is done.) and a spice pack into the instant pot.
14. Mix the ingredients a little bit. Close the lid and vent. Push the manual button on the instant pot, adjust time to 35 minutes at high pressure and natural release pressure. (If you use beef roast chuck, you may need to cook a little bit longer, 65 minutes in an instant pot.)
Cooking noodles:
15. While waiting for the beef soup, boil a pot of water. When the water is boiling, add a bunch (around 6 serving) of dried flour noodles into the pot. Let it boil and cook for a few minutes until the noodles are floating on the top and cook.
16. After that, drain and rinse the noodles with cold water.
17. When the beef soup is done, use a strainer to remove fat.
18. Lastly, lay the cooked noodles into a bowl, pour the beef soup, beef and vegetable over the noodles. Top it with some green onion and add some chili oil if you like spicy. Taiwanese like to serve it with pickled mustard greens stir fry or pickled cucumbers. (Personally, I like to add chili oil, XO sauce or chili sauce when serving the noodles. It's amazing!)
Enjoy this simple and tasty Taiwanese beef noodle soup instant pot recipe! Also, check out these Korean glass noodles, Singapore rice noodles stir fry, pan fried noodles and orange chicken recipes.
Instructions for top stove Taiwanese beef noodle soup:
Preparation:
- Wash and cut a bunch of green onions into half. Then, cut the other half into pieces for topping when serving the noodle soup.
- Peel, wash and cut a small onion into slices.
- After that, peel 3 small carrots and cut them into chunks.
- Next, wash and peel one medium sized daikon into chunks.
- The following step, wash and cut 2 medium sized tomatoes into slices.
- Then, cut 2 pounds of beef shank into chunks.
Cooking Beef Soup:
- Turn on medium small fire, pour 1 tablespoon of vegetable oil into a big pot. Add 4 cloves of garlic, 6 slices of ginger and the cut green onion from step 1.
- After, add the sliced onion. Stir fry them a little bit.
- Put the beef shanks into the pot.
- Browning both sides of the beef shank.
- Add the cut carrot, tomatoes and daikon into the pot.
- The next step, pour 8 cups of water into the pot .
- Add 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1 teaspoon of salt (you can adjust salt to your taste when the soup is done.) and a spice pack into the pot.
- Mix the ingredients a little bit. Cover the lid and let it boil. Then, turn the fire to small and simmer for 1.5-2 hours until the meat is soft.
Cooking Noodles:
- While waiting for the beef soup, boil a pot of water. When the water is boiling, add a bunch (around 6 serving) of dried flour noodles into the pot. Let it boil and cook for a few minutes until the noodles are floating on the top and cook.
- After that, drain and rinse the noodles with cold water.
- When the beef soup is done, use a strainer to remove fat.
- Lay the cooked noodles into a bowl, pour the beef soup, beef and vegetable over the noodles. Top it with some green onion and add some chili oil if you like spicy. Taiwanese like to serve with pickled mustard greens stir fry or pickled cucumbers. (Personally, I like to add chili oil, XO sauce or chili sauce when serving the noodles. It's amazing!)
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Taiwanese Beef Noodle Soup
Video
Ingredients
- 2 pounds Beef shank
- 3 Carrots (Small)
- 1 Daikon (Medium)
- 2 Tomatoes (Medium)
- 4 cloves Garlic
- 6 slices Ginger
- 1 bunch Green onion
- 1 Onion (Small)
- 1 Spices pack
- 2 tablespoons Brown sugar
- 2 tablespoons Soy sauce
- ¾ teaspoon Salt
- 6 cups Water (6 cups for instant pot or 8 cups for top stove method)
- 1 tablespoon Vegetable oil
- 1 bunch Dried flour noodles (6 servings)
Instructions
Instructions for how to make Taiwanese beef noodle soup instant pot:
- Wash and cut a bunch of green onions into half. Then, cut the other half into pieces for topping when serving the noodle soup.
- Peel, wash and cut a small onion into slices.
- After that, peel 3 small carrots and cut them into chunks.
- Next, wash and peel one medium sized daikon into chunks.
- The following step, wash and cut 2 medium sized tomatoes into slices.
- Then, cut 2 pounds of beef shank into chunks.
- Push the sauté button on the instant pot. Then, pour 1 tablespoon of vegetable oil into the pressure cooker. Add 4 cloves of garlic, 6 slices of ginger and the cut green onion from step 1.
- After, add the sliced onion. Stir fry them a little bit.
- Put the beef shanks into the instant pot.
- Browning both sides of the beef shank.
- Add the cut carrot, tomatoes and daikon into the instant pot pressure cooker.
- The next step, pour 6 cups of water into the instant pot.
- Add 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, ¾ teaspoon of salt (you can adjust salt to your taste when the soup is done.) and a spice pack into the instant pot.
- Mix the ingredients a little bit. Close the lid and vent. Push the manual button on the instant pot, adjust time to 35 minutes at high pressure and natural release pressure. (If you use beef roast chuck, you may need to cook a little bit longer, 65 minutes in an instant pot.)
- While waiting for the beef soup, boil a pot of water. When the water is boiling, add a bunch (around 6 serving) of dried flour noodles into the pot. Let it boil and cook for a few minutes until the noodles are floating on the top and cook.
- After that, drain and rinse the noodles with cold water.
- When the beef soup is done, use a strainer to remove fat.
- Lay the cooked noodles into a bowl, pour the beef soup, beef and vegetable over the noodles. Top it with some green onion and add some chili oil if you like spicy. Taiwanese like to serve with pickled mustard greens stir fry or pickled cucumbers. (Personally, I like to add chili oil, XO sauce or chili sauce when serving the noodles. It's amazing!)
Instructions for top stove Taiwanese beef noodle soup:
- Wash and cut a bunch of green onions into half. Then, cut the other half into pieces for topping when serving the noodle soup.
- Peel, wash and cut a small onion into slices.
- After that, peel 3 small carrots and cut them into chunks.
- Next, wash and peel one medium sized daikon into chunks.
- The following step, wash and cut 2 medium sized tomatoes into slices.
- Then, cut 2 pounds of beef shank into chunks.
- Turn on medium small fire, pour 1 tablespoon of vegetable oil into a big pot. Add 4 cloves of garlic, 6 slices of ginger and the cut green onion from step 1.
- After, add the sliced onion. Stir fry them a little bit.
- Put the beef shanks into the pot.
- Browning both sides of the beef shank.
- Add the cut carrot, tomatoes and daikon into the pot.
- The next step, pour 8 cups of water into the pot .
- Add 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1 teaspoon of salt (you can adjust salt to your taste when the soup is done.) and a spice pack into the pot.
- Mix the ingredients a little bit. Cover the lid and let it boil. Then, turn the fire to small and simmer for 1.5-2 hours until the meat is soft.
- While waiting for the beef soup, boil a pot of water. When the water is boiling, add a bunch (around 6 serving) of dried flour noodles into the pot. Let it boil and cook for a few minutes until the noodles are floating on the top and cook.
- After that, drain and rinse the noodles with cold water.
- When the beef soup is done, use a strainer to remove fat.
- Lay the cooked noodles into a bowl, pour the beef soup, beef and vegetable over the noodles. Top it with some green onion and add some chili oil if you like spicy. Taiwanese like to serve with pickled mustard greens stir fry or pickled cucumbers. (Personally, I like to add chili oil, XO sauce or chili sauce when serving the noodles. It's amazing!)
Notes
Cooking tips for how to make Taiwanese beef noodle soup:
- Cut the beef shank into chunks.
- Roughly Browning the beef for both sides.
- Add 6 cups of water for instant pot or 8 cups for the top stove method.
- Close the lid and vent manual for 35 minutes at high pressure and natural release for instant pot method.
- Use the top stove method, cover the lid and let it boil. Then, turn the fire to small and simmer for 1.5-2 hours until the meat is soft.
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