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Red Braised Beef Noodle Soup Recipe

Bowl of Spicy Red Braised Beef Noodle Soup

 

 

Red Braised Beef Noodle Soup (Hong Shao Niu Rou Mian) is the ultimate comfort food—rich, deeply flavorful, and packed with melt-in-your-mouth beef. This bold, aromatic bowl brings together slow-simmered beef shank, spicy bean paste, warming spices, and chewy noodles. If you’re craving something soul-warming and satisfying, this is the noodle soup to make.

Red Braised Beef Noodle Soup Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 2 hours and 20 minutes

For the spice bag:
1 stick cinnamon
2 pods star anise
2 pieces cloves
1 teaspoon coriander seeds
1 teaspoon Sichuan peppercorns
2 bay leaves

For the soup:
2 pounds beef shank, cut into big chunks
2 tablespoons extra light olive oil, separated
1 onion, cubed
4 slices ginger
4 stalks scallions, cut into 2-inch pieces
2 tablespoons Sichuan Pixian broad bean paste
6 tablespoons soy sauce
3 tablespoons rice wine
8 cups boiling water
1 tablespoon yellow rock sugar

For the noodles:
1 pound Chinese wheat noodles
4 Shanghai bok choy

Red Braised Beef Noodle Soup Instructions

1. Prepare the spice bag:

  • In a flat-bottom pan over low heat, toast the cinnamon, star anise, cloves, coriander seeds, and Sichuan peppercorns for about 2 minutes, until aromatic.
  • Transfer to a spice bag. Add the bay leaves. Tie and set aside.

2. Sear the beef shank:

  • In a large pot over high heat, add 1 tablespoon of extra light olive oil. Add the beef shank and stir-fry until lightly browned, about 5 minutes. Remove and set aside.

3. Build the soup base:

  • In the same pot, add the remaining 1 tablespoon of oil. Stir-fry the onion, ginger, and scallions over high heat until fragrant, about 1 minute.
  • Add the Sichuan Pixian broad bean paste and stir-fry for another minute.
  • Pour in the soy sauce and rice wine. Stir for 30 seconds.
  • Return the beef shank to the pot. Add the boiling water, yellow rock sugar, and spice bag. Stir to combine.
  • Cover and bring to a simmer. Then reduce to low heat and simmer for 2 hours. Remove the spice bag before serving.

4. Cook the bok choy:

  • In a separate pot over high heat, bring water to a boil. Blanch the Shanghai bok choy for 30 seconds. Remove and set aside.

5. Cook the noodles:

  • In the same pot of boiling water, cook Chinese wheat noodles until al dente, about 3 minutes. Drain.

6. Assemble and serve:

  • Divide the cooked noodles into bowls. Ladle the hot beef soup over the noodles.
  • Top each bowl with beef chunks and blanched bok choy. Serve immediately!

Tips & notes

  • Use a spice bag or tea filter: This keeps the soup smooth and easy to eat while still infusing flavor.
  • Storage: The broth and beef can be made ahead and stored in the fridge for up to 4 days or frozen for up to 1 month.
  • Make it mild: Use half the amount of broad bean paste or substitute with a mild doubanjiang if you prefer less heat.

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