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What’s better on a cold night than a bowl of deeply savory Chinese Beef and Noodle Soup? The answer is nothing. The beef gets so tender in the rich, ginger- and garlic-scented broth that it falls apart when you lift it with your chopsticks. Add a tangle of noodles that soak up all that flavor, crisp bok choy, and sweet carrots, and you have a bowl you’ll be thinking about long after it’s gone.
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I love this Chinese beef noodle soup, because it’s filling without being heavy, and it makes me slow down at the table. And it’s flexible, too. You can use brisket, stew meat, or even short ribs if you want a richer version. You can add star anise or five-spice powder for a more traditional flavor, or keep it simple.
Ingredients Notes
The beef is the star here, so choose a cut that can handle slow simmering. Brisket is classic, but I often use beef stew meat because it’s easy to find and less expensive.
Dark soy sauce adds depth and color to the soup. And don’t skip the fresh ginger and garlic—they build the base of flavor right from the start.
How To Make Chinese Beef and Noodle Soup
This soup looks like it takes all day, but it comes together faster than you might expect. Here’s how:
- Brown the beef. Sear the beef chunks in sesame oil until they develop a golden crust. Add garlic and ginger to build flavor.
- Simmer the broth. Pour in part of the beef broth and the soy sauces, then let everything cook low and slow until the beef is tender.
- Cook the vegetables. Add more broth, then simmer the carrots and bok choy until just tender but still bright.
- Assemble the bowls. Place cooked noodles in serving bowls, ladle over the broth and vegetables, and top with the braised beef.
Expert Tips for Success
Making this soup isn’t complicated, but these small steps can make it even better:
- Brown the beef well before you add the liquid. This step builds flavor in the broth.
- Use dark soy sauce for a deeper color and stronger taste.
- Cook the noodles separately and add them at the end so they don’t soak up all the broth.
- Add a star anise pod to the broth if you want a more traditional Chinese-style flavor.
- Store the components separately if you plan to have leftovers—this keeps the noodles from getting soggy.
What to Serve With It
This soup can be a meal on its own, but I like to pair it with something crunchy on the side. Scallion pancakes are always a hit, and they’re perfect for dipping in the broth. Kimchi Pancakes would be a great choice, too.
If you want a lighter side dish, Smashed Cucumber Salad or Cucumber Kimchi add a refreshing contrast to the rich broth. For a little extra heat, top the soup with a drizzle of homemade chili crisp. It’s one of my favorite condiments, and it adds the perfect kick.
Chinese Beef and Noodle Soup
Robin Donovan
Ingredients
- 1 pound beef beef stew meat or brisket, cut into chunks
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon ginger sliced
- 2 cloves garlic smashed
- 6 cups beef broth divided
- 1 tablespoon soy sauce dark
- 1 carrot sliced
- 2 baby bok choy halved
- 7 ounces noodles
- Salt and pepper to taste
Instructions
- Heat a large pot over medium-high. Add sesame oil and beef. Sear until browned on all sides. Stir in soy sauce, ginger, and garlic. Cook for 1 to 2 minutes until fragrant.
- Pour in 2 cups of broth and the dark soy sauce. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 30 minutes until beef is tender. Remove beef and set aside.
- Add the remaining broth to the pot. Stir in carrots and bok choy. Simmer for 5 minutes until vegetables are just tender but still bright.
- Cook noodles according to package instructions. Divide noodles among bowls. Ladle broth and vegetables over top. Add the braised beef. Season with salt and pepper. Garnish with green onions or chili oil if desired.
Notes
- Use short ribs if you want a richer broth.
- Store broth, beef, and noodles separately for up to 3 days.
- Freeze the beef and broth for up to 1 month, but always cook fresh noodles and vegetables when serving.
- Add a star anise pod or a pinch of five-spice powder for extra flavor.
Nutrition
