A soul-warming bowl of spicy beef noodle soup loaded with tender shank slices, bold aromatics, and rich broth—perfect for chilly evenings or a flavorful weeknight meal with a kick. Every spoonful delivers depth: from the fragrant ginger and garlic base to the fiery hint of Thai chili, it’s a complete experience in both taste and texture. Whether you’re craving comfort or heat, this dish brings both in a deeply satisfying bowl.
Ingredient Breakdown
At the heart of this soup is beef shank, sliced thick and simmered slowly until it reaches a meltingly tender consistency. The bones contribute body and richness to the broth, making it both hearty and full-flavored. Supporting this are layers of aromatics—minced garlic, ginger, and fresh scallions—sautéed briefly to release their oils and awaken the soup’s base.
Mi Trung noodles provide a satisfying chew and hold up well in broth without getting soggy. The heat and spice come courtesy of dried Thai chilies, which infuse the broth without overwhelming it. Soy sauce adds salty umami, while cooking wine softens the flavor profile and enhances the beef. Brown sugar brings a gentle sweetness to counter the spice and salt, creating a harmonious balance. Star anise offers a licorice-like warmth, giving the soup a deeply aromatic edge.
Beef broth and water serve as the liquid foundation, simmered with the spices to develop complexity. Finally, baby bok choy adds freshness and crunch, and a touch of salt and pepper rounds out the seasoning before serving.
Step-by-Step Preparation Guide
Begin by heating cooking oil in a heavy-bottomed pot. Once it reaches a shimmering temperature, sauté the garlic, ginger, and scallions for up to a minute. This quick step unlocks the base flavors that will carry through the rest of the broth.
Add the sliced beef shank directly into the pot, searing it to enhance its flavor and to develop a slight crust that deepens the overall character of the soup. Immediately after, pour in the soy sauce and cooking wine, followed by beef broth and water. These liquids will extract flavor from the meat and balance the pungency of the aromatics.
Drop in the star anise, dried Thai chilies, and brown sugar. Stir well, bring the mixture to a rolling boil, then reduce to a gentle simmer. This slow cooking process—about 60 to 90 minutes—allows the beef to tenderize while the broth becomes rich and layered.
As the soup simmers, soak the dried Mi Trung noodles in hot water for 10 minutes, then drain and set aside. When the beef is tender, add the noodles to the soup and cook them just long enough to absorb some of the spiced broth—no more than 3 minutes.
Once done, spoon the noodles into bowls and distribute the beef evenly. Then add the bok choy directly into the remaining broth, season with salt and pepper, and stir gently. Turn off the heat and let the residual warmth wilt the greens for five minutes. The result is perfectly tender greens that still retain color and bite.
Recipe Tips
Choosing the right beef shank cut for tenderness and flavor:
Opt for bone-in beef shank, which renders collagen and marrow into the broth, giving it luxurious depth.
How to control the spice level with Thai chilies:
Use fewer chilies for milder heat or crush them slightly to increase their intensity. Remove before serving if you prefer less bite.
Tips for perfectly cooked noodles that don’t get soggy:
Always soak and cook the noodles separately before adding to the soup to prevent overcooking.
How to infuse maximum aroma using whole spices like star anise:
Toast star anise briefly before adding it to the broth, or steep it in a mesh pouch for easy removal post-cooking.
What to Serve With This Recipe
Pair your bowl with crisp scallion pancakes or delicate steamed dumplings to add texture and a bit of crunch. Pickled vegetables such as daikon, kimchi, or carrot ribbons make an excellent contrast, cutting through the richness of the broth.
To drink, go for something clean and refreshing—light jasmine tea, chilled barley tea, or even a citrus-infused sparkling water. Enhance the table with chili oil, soy-vinegar dips, or crushed garlic in black vinegar for extra flavor play.
Creative Variations
Mi Trung noodles can be swapped with ramen for a Japanese twist or udon for a thicker, more filling experience. For added umami, toss in sliced mushrooms or gently boiled eggs—both absorb the broth beautifully.
If you want an even richer broth, use bone marrow stock or add a roasted beef bone during the simmer. Top each bowl with garnishes like crispy fried shallots, toasted sesame seeds, or fresh cilantro to add brightness, crunch, and contrast to every bite.
Frequently Asked Questions
Can I use a different cut of beef if I don’t have shank?
Yes, beef brisket or short ribs are excellent alternatives and offer similar tenderness when simmered.
Is it possible to make this dish ahead of time?
Absolutely. Prepare the broth and beef in advance, then reheat and add noodles and vegetables just before serving.
Can I freeze the soup for later?
The broth and beef freeze well. Store without the noodles and vegetables to maintain texture.
What’s a good substitute if I can’t find star anise?
A small pinch of Chinese five spice or fennel seeds can mimic the flavor, though it won’t be as pronounced.
Spicy Beef Noodle Soup is a deeply comforting and flavor-packed dish that delivers both warmth and satisfaction. With its aromatic broth and balanced layers, it’s sure to become a regular favorite on your dinner table. It brings bold flavor, cozy richness, and just the right amount of heat—all simmered to perfection in one unforgettable bowl.
Ingredients
2 lbs sliced beef shank
4 cups beef broth
3 cups water
4 ounces dried noodles (Mi Trung)
1/2 cup soy sauce
1/2 cup cooking wine
3 tablespoons brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 cup chopped scallions
3 to 5 pieces dried Thai chili
3 to 5 pieces star anise
A bunch of baby bok choy, thoroughly cleaned
2 tablespoons cooking oil
Salt and pepper, to taste
Instructions
Begin by heating the cooking oil in a large pot over medium heat. Once the oil is shimmering, quickly sauté the minced garlic, ginger, and scallions. Stir frequently and cook for 30 seconds to 1 minute until aromatic.
Add the beef shank slices to the pot, searing them briefly to develop a deeper flavor. Pour in the soy sauce, cooking wine, beef broth, and water, stirring to combine all the ingredients evenly.
Toss in the star anise, dried Thai chilies, and brown sugar. Let the flavors meld by bringing the mixture to a boil. Reduce the heat to low and allow it to simmer gently for 60 to 90 minutes, or until the beef becomes tender and the broth is richly infused.
While the soup is simmering, soak the dried noodles in hot water for 10 minutes, then drain and set aside.
Once the beef is tender, add the noodles into the pot and cook for 3 minutes, or until they absorb some of the broth and soften fully.
Distribute the noodles evenly into serving bowls. Add the cleaned baby bok choy directly into the soup, season with salt and pepper, then stir gently. Cover the pot with the heat turned off and allow the residual warmth to wilt the greens for about 5 minutes before serving piping hot.
Spicy Beef Noodle Soup Recipe
Ingredients
- 2 lbs sliced beef shank
- 4 cups beef broth
- 3 cups water
- 4 ounces dried noodles Mi Trung
- 1/2 cup soy sauce
- 1/2 cup cooking wine
- 3 tablespoons brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1/2 cup chopped scallions
- 3 to 5 pieces dried Thai chili
- 3 to 5 pieces star anise
- A bunch of baby bok choy thoroughly cleaned
- 2 tablespoons cooking oil
- Salt and pepper to taste
Instructions
- Begin by heating the cooking oil in a large pot over medium heat. Once the oil is shimmering, quickly sauté the minced garlic, ginger, and scallions. Stir frequently and cook for 30 seconds to 1 minute until aromatic.
- Add the beef shank slices to the pot, searing them briefly to develop a deeper flavor. Pour in the soy sauce, cooking wine, beef broth, and water, stirring to combine all the ingredients evenly.
- Toss in the star anise, dried Thai chilies, and brown sugar. Let the flavors meld by bringing the mixture to a boil. Reduce the heat to low and allow it to simmer gently for 60 to 90 minutes, or until the beef becomes tender and the broth is richly infused.
- While the soup is simmering, soak the dried noodles in hot water for 10 minutes, then drain and set aside.
- Once the beef is tender, add the noodles into the pot and cook for 3 minutes, or until they absorb some of the broth and soften fully.
- Distribute the noodles evenly into serving bowls. Add the cleaned baby bok choy directly into the soup, season with salt and pepper, then stir gently. Cover the pot with the heat turned off and allow the residual warmth to wilt the greens for about 5 minutes before serving piping hot.
