Beef Noodle Soup

Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Course: Main Dishes
Cuisine: Chinese
Growing up, beef noodle soup was a staple in our house. It's something we would eat on the weekends for lunch at least a few times a month. This is my version inspired by the one my mom used to make.


  • 5-6 large beef bones (see note)
  • chopped garlic
  • soy sauce
  • beef shank (see note)
  • five spice packet (see note)


  1. Fill a large pot with water, about halfway full. Then add in the beef bones. Cover pot with a lid and let simmer for an hour. As it simmers, the broth will develop some gray scum at the top as a result of the beef bones. Scoop out as much of it as you can with a large spoon.
  2. Then add in chopped garlic and about ¼ cup of soy sauce. Let broth simmer for another hour.
  3. Add in beef shank. You can add in whole or cut into pieces. If you cut into pieces, the meat will cook faster. I forgot what the advantages of putting it in whole are. I tried to put mine in whole, but there wasn't enough room, so I ended up cutting mine.
  4. Add in Chinese five spice packet. Let pot simmer for another hour.
  5. Let the beef and broth sit overnight. The next day, add in more soy sauce until it suits your tastes. I added in approximately 3/4 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.
  6. 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.
  7. With the remaining pot of soup (I made a lot since it takes so long to make), you can continue to reheat to further develop the flavor. If the pot of soup is boiled every day, it can last for a few days without refrigeration.


  • I found beef bones at my local Asian supermarket.
  • You can use other types of beef cuts, but I really liked the beef shank. It has very little fat and has a lot of tendons, which creates a very tender meat. No tendon meat tends to be very dry.
  • I bought a Chinese five spice packet at Ranch 99 in San Diego
All images and content are © Kirbie's Cravings.

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