What to eat TAIWAN 🇹🇼 Beef noodle soup

Beef noodle soup

Published September 20, 2025 · by Amanda Rivkin Häsler

Taiwan's national dish, beef noodle soup, is a byproduct of China's civil war and the exodus of the Kuomintang or Chinese National Party from mainland China. Sometimes referred to as Sichuan beef noodle soup, the Taiwanese variant is a melting pot of flavors brought by soldiers from regions scattered across the mainland, whereas the Sichuan version is spicier and less prone to the vast variations offered up on the comparatively smaller island of Taiwan.

Kuomintang veterans from Sichuan province who fled to Kaohsiung, Taiwan are credited with the creation of what has evolved into a million variations that can be called Taiwanese beef soup and served across the island today. It was initially served in villages to military service member and veterans' dependents before spreading to the wider population.

Traditionally, the Taiwanese were averse to consuming beef. Even well into the mid-1970s, beef consumption was rare due to the scarcity and value of cattle. However, beef noodle soup became more accepted over time as tastes evolved, the island grew richer, more men were committed to military service as two years were custom in the earliest decades of the new republic. Cattle importation also increased, helped along as well by the acceptance of beef included in US military rations supplied as aid beginning in 1951.

Eventually, the acceptance of beef into the national diet led to the acceptance of other beefy American dishes such as hamburgers, but that is a story for another time. Also, wheat-based dishes found in the aid supplied expanded the palette for a staple dish beyond rice, as was previously tradition. Soon, foods popularized by military communities found their way into civilian life, a pattern observable elsewhere, such as in South Korea with Spam and a variety of ingredients and dishes in the Philippines like fried chicken and other fast foods.

The myriad regional cultures of the soldiers relocating from mainland China led to an explosion in the variety of customs and flavors in Taiwan. This led to the adaptation and variety of beef noodle soups available in Taiwan today, along with a co-mingling of traditions and flavors into something new and uniquely Taiwanese.

When it comes to what is known as Taiwanese beef noodle soup, there are variations with a soy-based broth as well as versions with tomatoes that are popular. The dish has also become a favorite fast food or late-night hangover nosh. Taiwanese versions of beef noodle soup have naturally found their way back to the mainland. 

When it comes to Taiwanese beef noodles, there are two main types of broth. Qingdun is a clear broth prized for its umami. It is believed qingdun clear broth originated with Muslim soldiers who brought halal culinary traditions to Taiwan, such as Lanzhou-style hand-pulled noodles.

By contrast, hongshao broth is bold and robust, characterized by layers of intense flavor. With hongshao broth, the beef bone broth base is enhanced with aromatics and fermented chili bean paste along with chili oil. It is this version that we try our hand at in the recipe below.

To make Taiwanese beef noodle soup, beef is stewed in a broth that often simmers for hours, sometimes over 24 hours. In Taiwan, sometimes it is served with cold sides such as braised tofu, seaweed or even pork intestine. It is often served with suan cai or Chinese pickled cabbage or mustard on top along with scallions or green onions and occasionally other vegetables such as bok choy as well. The noodles are cooked separately to prevent the broth from becoming excessively starchy and then the broth is ladled on top before the condiments or soup toppings are piled on.

Lisa Cheng Smith, owner of Yun Hai, a company that imports food, tea and culinary instruments to the US from Taiwan, says there is "no one ideal" recipe for beef noodle soup but rather, "many versions that are all correct." Or as Saveur magazine notes, there are "millions of ways to make the perfect bowl of beef noodle soup." Try what you like and do not be afraid to experiment and deviate as tradition when it comes to Taiwanese beef soup is an evolutionary and customary process. 

Recipe: 

Ingredients:

2 beef shanks
6 carrots
1 large daikon
2 cubes of beef bouillon
1 large ginger root
1 bunch of scallions
1 large onion
170 grams of seasoned soybean paste
3 tablespoons of fermented soy beans in chili oil
3 tablespoons of chili bean sauce (toban djan)
3 tablespoons Shaoxing wine
5 tablespoons thin soy sauce
1 teaspoon cane sugar
Pinch of Sichuan pepper
4 tomatoes
Cilantro
Scallions
2 packages of fresh noodles 

Step 1: Rinse the beef in cold water and put it in a stock pot and bring it to a boil for five minutes and then rinse in cold water again to remove any blood and set it aside. Empty the stock pot of water and clean it.

Step 2: Peel and slice the carrots and daikon.

Step 3: Bring a large stock pot filled halfway with water to a boil. Drop in the bouillon cubes and add the carrots and daikon, turn to medium heat and cover.

Step 4: Rinse and cut the ginger vertically. Rinse the scallions and cut into large pieces. Set aside.

Step 5: Now to activate the aromatics. Heat approximately 100 grams of beef tallow in a wok on medium high heat. Once it is melted, add the ginger. As it is a bit wet, it should go first and will take a bit of time. Then add the scallions. Once it is ready, set aside. 

Step 6: Return wok to fire and add onions on low heat. Allow to caramelize slowly over one hour. 

Step 7: Add the onions to the stockpot. Return wok to fire. 

Step 8: In the wok, start with assorted bean pastes and oils, then add the Shaoxing wine and last the soy sauce and cane sugar and Sichuan peppers, moving everything so it does not burn. Then combine with the stock.

Step 9: Remove skin and core from tomatoes and add to stock. After about twenty minutes add the beef shank horizontally cut and thirty minutes the beef shank vertically cut (if using two different cuts). Allow to cook for thirty minutes. Remove the beef first. Then strain the broth or use a strainer to remove all seasonings.

Step 10: Boil water separately for the noodles.

Step 11: When noodles are done, place in a bowl. Add broth, then sliced beef and then diced cilantro and scallions. And serve!

Tips, tricks and notes:

A video from Bon Appetit touring the kitchen of one of Taipei's best spots for beef noodle soup is a must watch for anyone attempt this complex and richly flavored dish at home:

Learn where to eat Taiwanese food in Switzerland.

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