Beef Noodle Soup Recipe

Beef Noodle Soup

Course: Main Course, Soup
Cuisine: Chinese


  • 1 kg beef ribs
  • 1 cup soy sauce
  • 1 cup rice wine
  • 5 cups water
  • 1/4 cup brown sugar
  • 1 1-inch cube ginger peeled and smashed
  • 1 bunch green onions
  • 3 cloves garlic smashed
  • 20 cilantro stems
  • 1/2 cup cilantro leaves chopped
  • 2 2-inch pieces dried tangerine peel
  • 4 whole star anise
  • 1/4 tsp red pepper flakes
  • 2 cups chicken broth
  • noodles
  • bok choi


  • Combine water, soy sauce, rice wine, brown sugar, ginger, white parts of green onion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes in a 5- to 6-quart pot. Boil, then reduce heat and simmer, uncovered, 10 minutes.
  • Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours.
  • Let meat stand in cooking liquid, uncovered, 1 hour.
  • Remove meat to a cutting board and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices.
  • Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.
  • Meanwhile, cook noodles until tender and steam the bok choi.
  • Ladle broth over noodles and top with meat, bok choi, green onions, and cilantro sprigs.