Red Braised Beef Noodle Soup Recipe

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.