Being a Taiwanese person abroad, you often miss perhaps one of the most famous dishes in Taiwan--Beef Noodle Soup. While I was living in smaller communities abroad (like London, Ontario and Aachen, Germany), I often had really bad cravings for beef noodles so I searched high and low for an easy but delicious recipe of the popular dish. This recipe comes from a famous Taiwanese chef Meixian Lee (李梅仙). Even though I live in a much bigger city (Toronto) now and have access to lots of Taiwanese restaurants, I rarely find myself needing to go to them for beef noodle soup as this recipe is as good as it gets!Most of the ingredients here can be bought at your local Chinese grocer and are sometimes available in the international aisle at your regular grocer.

This is a classic dish that is very popular in China and Taiwan. This is my version of it after eating it at many restaurants and making it a few times from others' recipes. This is a huge batch, intended to be frozen for many happy meals in the future :)

Beef Noodle Soup is the perfect comfort food—warm, rich, and super satisfying. The tender shaved ribeye melts into the flavorful beef broth, and the noodles soak up all that goodness. A handful of fresh greens adds a nice touch, and if you like a little heat, some chili oil takes it to the next level. It’s quick, easy, and perfect for warming up on a chilly day—or when the AC is cranked up too high! Enjoy!

The most popular noodle soup dish in Taiwan

Northern Pho Soup is simmered longer to extract more beef flavor from beef bones: knuckles, neck bones, rib bones, shank bones or oxtail bones and since we raise our own grassfed beef, which is flavorful but tough, we use this recipe.As farmers, I try to bring out the original fresh flavor of each ingredient, then add spice, herbs and other flavors in layers.You can buy this soup premixed in dry form, but check that it does not contain msg or ammonium costadum. I used my own ingredients, listed here, after tasting the premix. Use fresh celery leaves instead for the msg flavor, and dried white cardamon pods for the ammonium costadum.

14 net carbsRecipe from Weight Watchers New Complete CookbookA different twist on plain old chicken noodle soup! I like this and played with what I had on hand. I hate cutting matchsticks so I shredded my carrots. Only had regular bok choy so trimmed down the head I had and cooked a little longer.

This is one of old Taiwanese street assorted noodle soup. In the old day，if you have one of this kind of assorted noodle soup it will fill you up a meal for sure because it have included meat, seafood vegetables etc. it was one of the popular street food in Taiwan. It is my favorite one too!這是我最後愛的什錦湯麵！上次回娘家，就在娘家旁邊的附近巷底有一攤傳統的煮什錦麵攤，他們的湯頭真的太棒，每次想起就思相，還好在99超市買的到這種台式油麵，不是百分之百相似，吃起口感百分之80應該也有。綐比沒有的好！

In the style of Shandong, and taken with liberties from Martin Yan, this soup has a seriously savory body that invites you to eat everything broth and all. It starts with a stir fry of pork, mushrooms, and veggies, followed by an Asian stock, which poaches eggs. The soup is labeled over noodles. Surprisingly hearty yet light.

My recipe for a homemade chicken noodle soup. Perfect for a cold evening at home or when a friend or family member is just feeling under the weather. Makes a very large pot and doesn't use exact measurements but very simple and easy to change up and make your own. But instead of boiling my chicken I roasted it and got a much deeper yummier flavor.

This soup is really delicious, very comforting. With a nice rich taste. :-)

One of the best soups I've had in a while.This recipe is for InstaPot >>>> but you could cook it on the stove in a regular pot; cooking time is about 45 minutes using medium high heat <<<

PaulN

This soup.is a labor of love for me, it takes a bit of time to make, but is really very simple and the results are unbeatable. This soup is a family favorite. I often make it without the added cream for a more classic chicken noodle soup. This soup today is dedicated to my beautiful daughter who requested it!