Homemade Beef Noodle Soup

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Course: Soup
Cuisine: Chinese
Chinese beef noodle soup is one of my favorite Chinese dishes. The rich, steaming beef broth, tender pieces of meat, and soft noodles make a hearty and comforting meal.


  • Chinese five spice packet can be purchased at most chinese grocery stores
  • soy sauce
  • beef shank
  • large beef bones sold in bags at chinese grocery store freezer section
  • garlic
  • ginger


  1. Fill a large pot with water, about 3/4 full. Then add in the beef bones. I used about 5 bones in my pot. Let the bones and water come to a rolling boil. Turn off the stove and dump out the water and gray scum that will develop from the beef bones. Then refill pot with water again to cook the broth.
  2. Then add in chopped garlic, salt and sliced ginger and some soy sauce (I used about 1/2 cup). Let broth simmer on a low boil for about 2 hours.
  3. Add in beef shank (you can use other cuts of meat but I think beef shank is the best. The meat is tender and there are some tendon sections for people who really like beef tendon) My beef shank is usually about 2 lbs. You can add in whole or cut into pieces. I usually cut mine into a few big chunks so that they would fit in my pot. Add in chinese five spice packet. Let pot simmer for another hour to two hours.
  4. Let the beef and broth sit overnight. The next day, add in more soy sauce and salt until it suits your tastes. I added in approximately 1/2 cup. Simmer for another 1 1/2 hour, or until meat is very soft and tender. By this time, the beef soup should be ready. If the broth does not seem to have enough beef flavor or the meat is still hard, you can cook longer. If you cooked the beef shank whole, remove and cut into small chunks against the grain, before putting the meat back.
  5. Boil noodles in a separate pot of hot water until cooked. Place cooked noodles into a bowl and pour hot beef noodle soup into bowl. Serve and enjoy! You can also add vegetables to your beef noodle soup. Often, bok choy is used. I used some spinach.
  6. Refrigerate or freeze the remaining leftover beef broth.
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