Beef Noodle Soup Content

This recipe for beef noodle soup is inspired by our love of Taiwanese beef noodle soup. We’ve had iterations of beef noodle soup on and off the menu at Noodle Bar over the years. This version is designed for home kitchens, using our Momofuku pantry products. We recommend using the Momofuku Sweet & Spicy Noodles—the end product doesn’t end up spicy—but if you don’t have those on hand, or you prefer a different noodle, feel free to sub in your favorite flavor instead, just add a touch of sugar to your broth.

Serves 6

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Heat 2 tablespoons of neutral oil, such as canola, over medium high heat until hot in a large pot. Sear beef on all sides in a single layer. (You will likely have to work in batches. Be careful not to crowd the beef—otherwise, it will steam instead of sear.) Remove the beef from the pot.

Add sliced onions and garlic and cook for 2 minutes, then lower heat to low and cook for another 15 minutes, stirring occasionally, until the onions are very soft and almost melting.

Return heat to medium high and allow the pot to heat back up. When it’s hot, add ½ cup of dry sake, scraping up any browned bits and allow it to cook until it has mostly evaporated. Add beef and any reserved juices back to the pot. Stir in Momofuku Noodles sauce packets, ⅓ cup of Momofuku Soy Sauce, star anise, and bay leaf, plus 12 cups of water.

Bring to a boil, then cover and reduce to a simmer. Allow it to cook for 1 and a half to 2 hours, until the beef is completely tender. (Check after 1 and half hours, and add additional time as needed. Don’t open the pot before then or you’ll increase your cooking time.) Taste the broth and adjust the seasoning with Kosher salt and more Momofuku Soy Sauce.

When you’re ready to eat, boil noodles for 2 minutes, then drain.

Assemble your bowls with broth, beef, and noodles. Then, top each bowl with a fresh squeeze of lime, cilantro or scallions, and Momofuku Chili Crunch.