Why is beef noodle soup popular in Taiwan?

Due to influences from the influx of immigrants from mainland China in the early 1900s , the Taiwanese version of beef noodle soup is now one of the most popular dishes in Taiwan.

Can you tell me how do you cook beef noodle soup?

Directions Sauté stew meat, onion, and celery in a large saucepan over medium-high heat until meat is browned on all sides, about 5 minutes. Stir in carrots, then season with bouillon, parsley, and pepper. Stir in water and add egg noodles. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Sep 19, 2023

What is the name of the beef noodle soup in Taiwan?

Niu Rou Mian 牛肉麵 (Taiwanese Beef Noodle Soup)

What is the most eaten meat in Taiwan?

Meats. Taiwan's cuisine is exceptionally diverse, with pork, chicken, and duck being some of the most commonly consumed meats. Pork is a favorite among the Taiwanese people and is used to create a wide variety of dishes, including braised pork rice, stewed pork, and pork cho.

What is Taiwan's national dish?

Slurp up a steaming bowl of beef noodle soup Today, niurou mian is Taiwan's de facto national dish (it has its own festival) and has even been credited with reversing the island's long-held taboo on eating beef.

How do you add richness to beef soup?

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso . These ingredients add umami flavor and depth to broth," she says.

How do I make my soup taste more beef?

Brown or Sear the Meat If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup.

Can I cook noodles in beef broth instead of water?

Cooking pasta in broth or stock works just as well as cooking it in water and is an excellent way to add subtle, savory flavor to your noodles.

Is beef noodles beef noodles most liked common cuisine in Taiwan?

Beef Noodle Soup (牛肉麵) It is, however, considered the national dish of Taiwan (though its origins are Chinese), and given a distinctly Taiwanese spin with the addition of pickled mustard greens and the signature five-spice powder of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.

Where did beef noodle soup come from in Taiwan?

Towards the end of the Chinese Civil war, the Chinese Nationalist army fled to Taiwan. A group of Szechuan military men in KaoHsiung GangShan region created the beef noodle soup. The beef noodle soup is now considered Taiwan's national dish.

Do Taiwanese people eat beef?

The red braised beef noodles is the most common type of beef noodle in Taiwan. The beef is often stewed with the broth and simmered, sometimes for hours Chefs also let the stock simmer for long periods of time with bone marrow; some vendors can cook the beef stock for over 24 hours.

In which country do we eat beef soup for breakfast?

Beef Soup in Tainan It's also seven in the morning, which may seem like an unusual time of the day to encounter a line for beef soup. But not for Ah-Cun's. Not for the Southern Taiwanese city of Tainan. The city is well known for its habit of eating beef soup at early hours.

My Mom's Taiwanese Beef Noodle Soup Recipe on Food52 (2024)

Winter

by: Joy Huang | The Cooking of Joy

January28,2013

11 Ratings

My Mom's Taiwanese Beef Noodle Soup Recipe on Food52 (1)

Prep time 10 minutes
Cook time 2 hours
Serves 6

Jump to Recipe

Author Notes

My mom is the best cook I know, and I'm not just saying that because she's my mom. Not only does she make some awesomely impressive dishes for potlucks and the like, she also makes awesome everyday dishes just for us, and the best thing is, she's self-taught. One of the dishes that my brother and I always demand she makes when we're home is niu rou mian, or Taiwanese beef noodle soup. Actually, the translation is a little misleading because it's not exactly niu rou tang mian (tang means soup in Mandarin). The dish my mom makes doesn't have a whole lot of soup (although you could just add beef broth if you wanted, I suppose), it's more like a healthy amount of sauce. —Joy Huang | The Cooking of Joy

Test Kitchen Notes

With a little advance planning, this recipe easily became a new favorite. The two hour braise is worth it: the beef is tender and full of flavor, simultaneously sweet and salty. The cabbage adds a little crunch and tempers the soup's flavor so that nothing overwhelms the palate. There's a stroke of genius here: The Cooking of Joy instructs you to serve the dish with ladles of the sauce thinned with some of the pasta water, creating a broth that doesn't overpower in flavor or texture. If my mom had made this for me as a child, I would surely request it on my visits home! —duclosbe1

Test Kitchen-Approved

What You'll Need

Ingredients

2 scallions, chopped
4 garlic cloves, chopped
1 teaspoonfresh ginger, minced
1 whole star anise
2 tablespoonsoil
1 ¹/₂ poundsbeef shank, cut into 3/4" pieces
¹/₂ cuprice wine
¹/₂ cupsoy sauce
1 ¹/₂ cupswater
3 tablespoonsrock sugar or brown sugar
1 tomato, skinned and roughly chopped
1 poundangel hair pasta
1 small head napa cabbage, washed and cut into 3" pieces

Directions

In a large saucepan, saute the first four ingredients in the oil for 2 minutes. Add the beef and cook until just browned.
Add the wine, soy sauce, water, sugar, and tomato and heat to boiling. Reduce to a simmer and cook with the lid on for 2 hours.
About 15 minutes before the beef is done, bring a large pot of water to boil. Add the pasta and cook while stirring occasionally for 3 minutes. Add the napa cabbage and cook for 2 more minutes. Drain off most of the water.
Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water. Add the beef on top and ladle in some of the sauce, making sure to remove the star anise.

Tags:

Soup
Pasta
Cantonese
Asian
Taiwanese
Chinese
Noodle
Beef
Soy Sauce
Anise
Winter
Entree

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87 Reviews

Jessamin October 3, 2021

I've been looking forward to making this all week and today was the day, and it was everything I hoped for. Super simple, made my house smell amazing, my husband ate three bowls in one sitting. I will be making this forever.

Joy H. October 3, 2021

Yay, glad you liked it!

Mae July 25, 2021

I made this tonight using broccoli instead of beef. That sauce is delicious! My only criticism is there was waaaaay more noodles than broccoli/tomatoes/sauce! Next time I would double those ingredients and only use 8 oz noodles.

Robert Y. January 12, 2021

Love it, Love to, Love it!!! I have made this three times now and it turns out fabulous every time. I get a 16" whole beef shank from my favorite farmers market beef supplier....local farm....and freeze it. Then I use a dedicated hack saw to cut it into thirds while frozen (easier to cut), let thaw, and then let that simmer for awhile with the spices. Want to make sure the marrow cooks out, and the beef is fork tender. Then follow directions....I once used thicker Pho type noodles and that was chewy and yummy. Great recipe.

Jessamin October 3, 2021

This comment made me go look at your collections, as you are obviously someone who knows what they're doing!

Beth M. November 19, 2020

I bought beef shanks by mistake and could only find warnings on the internet how difficult it was to make tasty and what a bad cut of meat it was. Then I found Joy's recipe and made this very easy and delicious soup tonight on a very cold November evening when it was the PERFECT food. Now I will be buying beef shanks on purpose. What an excellent and easy to make meal!!

Tam October 7, 2019

This is a quick soup to put together and then let it simmer. I've never had Taiwanese noodle soup but I appreciate a hearty bowl of noodle soup and this is it. I would definitely do this one again. I garnished with cilantro, green onion, white onion slices and slices of jalapeno. With wedges of fresh limes to squeeze on top. So good.

Monica B. December 4, 2018

The whole family, even the kids love this soup.

Nancy February 17, 2018

OMG! This is AMAZING! I just started simmering the broth and it tastes fabulous! I can’t have soy or gluten so I substituted Coconut Aminos for the Soy Sauce- the aminos are slightly thicker but taste just like soy sauce. Thank you for sharing this recipe- it’s a definite keeper and very easy to make. 💕💕

Joy H. February 21, 2018

You're welcome! I'm glad this works for vegetarians as well!

Frank E. July 8, 2017

Whenever I've had beef noodle soup in Taiwan, it's had some kind of picked mustard green garnish. Does this recipe need some kind acidic counterpoint like that, or does it work as is?

(looking forward to trying it regardless)

Joy H. July 9, 2017

I don't think it does, but this is the way I grew up eating it. Feel free to add some if you prefer it that way. =)