Soup · Taiwanese · Noodle ·

Taiwanese beef noodle soup with pickled mustard greens

Name: Taiwanese beef noodle soup with pickled mustard greens
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Soup
Ingredients: Beef shank, 2 lbs, cut into chunks; Water, 8 cups; Ginger, 1-inch, sliced; Garlic cloves, 3, crushed; Green onions, 2, whole; Soy sauce, 3 tbsp; Rice wine, 1 tbsp; Brown sugar, 1 tbsp; Star anise, 2 whole; Cinnamon stick, 1 small; Wheat noodles, 1 lb, fresh or dried; Mustard greens, 1 cup, rinsed and thinly sliced; Salt, 1 tbsp; Rice vinegar, 2 tbsp; Sesame oil, 1 tbsp; Bok choy, 1 bunch, blanched; Green onions, 4, thinly sliced; Cilantro leaves, Fresh

Experience the rich and savory flavors of traditional Taiwanese beef noodle soup made with slow-cooked aromatics and a deeply seasoned broth. This foolproof recipe guides you through every step to achieve perfectly tender beef and chewy noodles.

5(229 reviews)

·By Ethan Brooks·July 21, 2025

Taiwanese beef noodle soup with pickled mustard greens — Soup served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Broth

For the Noodles

For the Pickled Mustard Greens

For Garnishing

Nutrition

Per serving

Calories: 591 kcal
Protein: 41.43 g
Carbs: 59.1 g
Fat: 18.77 g
Fiber: 3.72 g

Whole recipe

Total

Calories: 3544 kcal
Protein: 248.55 g
Carbs: 354.6 g
Fat: 112.6 g
Fiber: 22.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Beef shank 2 lbs, cut into chunks	1620	186	0	90	0
Water 8 cups	0	0	0	0	0
Ginger 1-inch, sliced	2	0.05	0.4	0	0.1
Garlic cloves 3, crushed	13	0.6	2.8	0	0.2
Green onions 2, whole	10	0.5	2	0	0.5
Soy sauce 3 tbsp	30	3	3	0	0
Rice wine 1 tbsp	30	0	1	0	0
Brown sugar 1 tbsp	52	0	13.5	0	0
Star anise 2 whole	5	0.2	1	0.2	0.5
Cinnamon stick 1 small	6	0.1	2.1	0.1	1.4
Wheat noodles 1 lb, fresh or dried	1600	54	320	8	16
Mustard greens 1 cup, rinsed and thinly sliced	9	1	1.5	0.1	1.5
Salt 1 tbsp	0	0	0	0	0
Rice vinegar 2 tbsp	6	0	0.2	0	0
Sesame oil 1 tbsp	120	0	0	14	0
Bok choy 1 bunch, blanched	20	2	3	0.2	1
Green onions 4, thinly sliced	20	1	4	0	1
Cilantro leaves Fresh	1	0.1	0.1	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Beef

1
Blanch the beef
Blanch beef shank chunks in a pot of boiling water for 5 minutes to remove impurities, then drain.
2
Rinse the beef
Rinse the blanched beef under cold water.
3
Marinate
Combine beef with soy sauce, rice wine, and brown sugar. Let sit for 30 minutes.

Preparing the Pickled Mustard Greens

1
Salt the greens
Mix sliced mustard greens with salt. Let sit for 30 minutes, then rinse.
Tip: Ensure mustard greens are thoroughly rinsed to reduce saltiness.
2
Combine dressing
Squeeze out excess water and combine greens with rice vinegar and sesame oil.
3
Marinate
Set aside for at least 1 hour or overnight for deeper flavor.

How to Make Taiwanese beef noodle soup with pickled mustard greens

Total time: 4 h · Yields 6 servings

1
Make the broth
Combine all broth ingredients and marinated beef in a large pot. Simmer on low heat for 2.5 hours until beef is tender.
2
Cook the noodles
Cook noodles according to package instructions (about 10 minutes). Drain and set aside.
3
Strain and keep warm
Strain the broth to remove solids, then return it to the pot and keep warm.