Chinese beef noodle soup – all you must know

Chinese Beef Noodle Soup

First method:

A view of a large mountain in the background

The recipe of Chinese Beef Noodle Soup is very easy to make. Start with the broth, which should be made from beef bones that are boiled for at least an hour – preferably two or three hours. Skim off any scum that rises to the top during boiling and discard it before proceeding with the recipe.

Then come onions, ginger, garlic cloves, star anise pods (8-10), whole cloves (4-5). Add salt to taste and black peppercorns as desired on top of these ingredients. Pour in a few tablespoons of Shaoxing wine on top of everything else and allow this mixture to boil for about 10 minutes more on high heat so all the flavors fuse well into one another. Then add cornstarch and water mixture or cornstarch slurry, which is widely known as a thickening agent to thicken the soup.

Finally come to the beef slices and vegetables, such as Napa cabbage (or you can substitute with celery if preferred), tofu puffs, and carrots. After everything is added into the pot then turn down the heat to slow simmer for another 10 minutes until all ingredients are cooked well. Serve hot!

The recipe of Chinese Beef Noodle Soup tastes great with either homemade noodles, boiled wonton noodles, or rice vermicelli/bee hoon. The choice is up to you how do want to eat your noodle soup!

Second method:

A bowl of food on a plate


1 pound of beef sirloin, flank, or skirt steak sliced in thin strips against the grain

5 cups unsalted homemade chicken stock (or canned)

2 large pieces dried kelp (dashima) about 2 inches square each (optional)

4 ounces fresh shiitake mushrooms stemmed and caps julienned

6 green onions cut into 1-inch slices including green stems. Separate white ends from greens. You will use both ends. (If you are using scallions instead of the white part, increase to 9 bulbs.)

8 ounces of wide flat noodles such as fettuccini broken in half

1 cup cilantro stems finely chopped

2 tablespoons salt (or more to taste) (for the noodle water, if using dried noodles or pasta)

About 6 ounces of beef tenderloin sliced into very thin bite-size strips. Freeze this meat for about 30 minutes before slicing so it is easier to slice thinly against the grain. If you are preparing the beef in advance, cover and refrigerate until ready to use. For a quick version skip this step and just buy some pre-sliced beef from your supermarket.


Bring chicken stock to a rolling boil and add kelp and shiitake mushroom pieces. Reduce heat and simmer for 20 minutes.

Add sliced beef and cook until done about 1 minute. Don’t overcook or you will toughen your beef.

Add green onion and cilantro stems and bring to a quick boil again and remove from heat. Add salt, if desired (if using unsalted stock).

Boil fresh or dried noodles according to package directions without adding oil or salt (they usually already contain salt). The noodles may be slightly undercooked since they will finish cooking in the broth for a few minutes before serving time.

Place noodles into individual soup bowls or one large bowl with meat on top of the cooked noodles; then ladle broth into the bowl with the meat and noodles Watch your family enjoy this wonderful soup as they slurp up those yummy noodles!


I like to point out that it is best to make everything in advance and keep all the components separated until you are ready to serve the Chinese beef noodle soup. If you do this, please be aware of cross-contamination if any of your family members have dietary restrictions. Hope you enjoy it!

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