Taiwanese Beef Noodle Soup with Braised Eggs

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting bowl of savory beef broth with tender noodles and richly marinated soft-boiled eggs, featuring the iconic flavors of Taipei street food. This Asian-inspired soup recipe, ready in about 155 minutes, pairs beef brisket, beef bone, dried shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, 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: 15 min Cook: 140 min Serves 4 Asian cuisine 680 cal/serving

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Ingredients

250g beef brisket
300g beef bone
5g dried shiitake mushrooms
1 medium onion
20g ginger
3 cloves garlic
2 pieces star anise
1 cinnamon stick
4 tbsp soy sauce
15g rock sugar
200g noodles
4 soft-boiled eggs
100g bok choy
4 stalks spring onions
1 tsp sesame oil

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Instructions

Step 1: In a large pot, combine beef brisket, beef bone, dried shiitake mushrooms, onion (quartered), ginger (sliced), garlic (smashed), star anise, and cinnamon stick. Cover with 2 liters cold water and bring to a gentle simmer over medium-low heat for 2 hours, skimming foam occasionally until broth is clear and fragrant.
Step 2: After 2 hours, add soy sauce, rock sugar, and bok choy (chopped). Simmer uncovered for 20 minutes until bok choy is tender. Remove meat and bones, shred beef, and return to broth.
Step 3: Meanwhile, hard-boil eggs for 7 minutes, then shock in ice water. Peel and gently crack shells for marinating in 2 tbsp soy sauce and 1 tbsp sugar for 1 hour.
Step 4: Cook noodles in boiling salted water for 3 minutes until al dente. Divide into bowls, top with shredded beef, marinated eggs, and spring onions (chopped). Ladle hot broth over everything and drizzle with sesame oil.