Homemade Beef Broth with Tofu Skin Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply savory soup featuring slow-simmered beef bones and tender tofu skin, served with springy wheat noodles. This Asian-inspired soup recipe, ready in about 280 minutes, pairs beef bones, beef shank, tofu skin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 250 min Serves 6 Asian cuisine 620 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Place 1.5kg beef bones and 500g beef shank in a large pot, cover with 3L cold water, and bring to a gentle boil over medium-high heat. Skim off foam for 10 minutes, then reduce heat to low.
  2. Step 2: Add 4 medium spring onions (cut into 2cm pieces), 50g sliced ginger, 3 tbsp soy sauce, and 20g rock sugar. Simmer uncovered for 4 hours until broth is golden and fragrant, skimming excess fat occasionally.
  3. Step 3: Simmer 200g tofu skin in the broth for 15 minutes until tender, then remove and cut into thin strips.
  4. Step 4: Cook 300g wheat noodles in boiling salted water for 3 minutes until al dente. Drain, rinse under cold water, and toss with 1 tbsp sesame oil.
  5. Step 5: Assemble bowls with noodles, tofu skin strips, and ladle hot broth over top. Garnish with reserved spring onion greens.

Frequently asked questions

How long does Homemade Beef Broth with Tofu Skin Noodles take to make?

Total time is about 280 minutes (30 min prep + 250 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Beef Broth with Tofu Skin Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef bones from drying out.

Can I substitute ingredients in Homemade Beef Broth with Tofu Skin Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade Beef Broth with Tofu Skin Noodles for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Homemade Beef Broth with Tofu Skin Noodles?

Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes