I’ll never forget the best Taiwanese beef noodle soup I ever had. It was in a scrappy roadside restaurant in Taiwan, and cost just a few dollars. But the flavors far exceeded any bowl I have ordered in the United States. Braised beef, gelatinous tendon, fresh, springy noodles, and the broth! It was the richest broth, a deep brown that was almost black, filled with savory, sweet, and umami flavors. I’ve been on a quest to recreate this dish ever since. Here is a recipe that will transport your tastebuds to the streets of Taiwan, along with a delicious wine pairing with Taiwanese beef noodle soup.

The Best Wine Pairing with Taiwanese Beef Noodle Soup

The savory acidity of Bordeaux perfectly matches the earthy, umami flavors of beef noodle soup. Its structured tannins pierce through the gelatinous tendon and rich beef fat like a knife. Meanwhile, the hearty braised beef softens the Bordeaux, reducing its perceived dryness and revealing the dark fruit and spice aromatics beneath.

Specifically, Left Bank Bordeaux is excellent here, as it is mostly Cabernet Sauvignon-based. Right Bank Bordeaux has more Merlot, and will be softer and less structured. Great Left Bank Bordeaux regions include Medoc, St-Estèphe, Pauillac, St-Julien and Margaux.

I’ve tried many red wines with Taiwanese beef noodle soup. Personally, I have found that New World-style red wines like Argentinian Malbec or Californian red blends fall somewhat flat against this hearty dish. Soy sauce is a big influence on its flavor, giving the broth an earthy acidity that is better-suited for Old World wines. While fruity, juicy wines might taste great with the beef shank in isolation, they don’t have the acidity to hold up to the broth.

Tips for Making Delicious Taiwanese Beef Noodle Soup

To make this recipe, you will need a trip to the Asian grocer. Many of its key ingredients, such as beef shank, tendon, and fresh noodles, cannot be found elsewhere. For the noodles, you can pick thin or thick noodles. I have seen both varieties served at Taiwanese restaurants.

The most important note – very few substitutions can or should be made for this recipe. As someone who has made beef noodle soup in many variations over the years, I can truthfully say that the absence of a seasoning or ingredient will result in a broth that is less rich and flavorful.

The Recipe

This is a recipe adapted from the Taiwanese American Professionals (TAP) Cookbook. Its recipes are literally sourced from Taiwanese grandmas and aunties, and let me tell you – the results are about as authentic as it gets.

Taiwanese Beef Noodle Soup and Wine Pairing

Ingredients

Soup ingredients

2 lb beef shank
1 lb beef tendon (about 1.5 pieces)
1 onion, halved
1 tomato, halved
1 green onion, halved
2 cloves garlic, minced
5 slices ginger
6 tablespoons rice wine
10 cups water
1 spice pouch (see note: containing 5 spice, star anise)

Sauce ingredients

1 cup soy sauce
2 tablespoons black bean sauce (I used this brand from Lee Kum Kee)
1 tablespoon chili paste/sauce (I used this brand from Lee Kum Kee)

For Serving

1 lb fresh Taiwanese noodles
For garnish: freshly chopped green onion
Optional: pickled mustard greens

Instructions

Blanch the beef shank and tendon for 1 minute in boiling water.
Slice the shank and tendon into 1-2 inch cubes. You can also slice it before blanching, but I find that it is easier to lift out of the water in one whole piece, and there is no perceptible difference in the end broth.
Mix the sauce ingredients together.
Fill a large dutch oven or pot with all of the soup and sauce ingredients (meat, vegetables, spices, sauces, and herbs). Let it simmer for about 4 hours, stirring occasionally to ensure that the meat gets to change places (the beef floating at the surface can dry out).
During the last 15 minutes, bring a pot of hot water to a boil. Boil the noodles for about 3-4 minutes. Portion into bowls (they will get stuck if you do not do this sooner!).
Remove the spice pouch, onion, tomato, and green onions with a sieve or chopsticks.
Ladle the beef stew over the noodles, and garnish with green onions and optional mustard greens. Enjoy with a Bordeaux!

Check out our other wine pairings with delicious Asian dishes here: