Kantstraße in Berlin is a food lover’s dream. From the historic charm of West Berlin to the bustling energy of its Asian restaurants and markets, this street has become my go-to culinary destination. Among its gems is the legendary Lon Men’s Noodle House, famous for its flavorful Taiwanese Beef Noodle Soup (Niu Rou Mian).
But let’s be real—waiting in the long line outside Lon Men’s can test anyone’s patience. When the craving hit hard, I decided to make my own version of this comforting classic at home. And let me tell you, it’s worth it.
Niu Rou Mian is one of Taiwan’s most beloved dishes, known for its rich, spiced broth, tender chunks of beef, and chewy noodles. It’s a labor of love, simmered with aromatics like star anise, cinnamon, and Sichuan peppercorns, creating a flavor that’s deeply satisfying and completely unique. This isn’t just soup—it’s a warm, hearty hug in a bowl, perfect for cold nights or whenever you need a little comfort.
What Makes Niu Rou Mian Special?
Taiwanese Beef Noodle Soup isn’t just a meal—it’s a cultural icon. It’s a dish that captures the essence of Taiwan’s culinary heritage, combining bold spices, rich umami, and a comforting warmth that resonates with anyone who tries it. The chewy noodles soak up the spiced broth beautifully, while the tender beef melts in your mouth. Every bite is a testament to the magic of slow cooking and the art of layering flavors.
Why Make It at Home?
Homemade Niu Rou Mian is a game-changer. While it requires a little patience, the result is a pot of soup that improves with every serving. Plus, making it at home lets you customize the flavors to your liking—spicier, saltier, or even with extra toppings like chili oil or soft-boiled eggs.
Taiwanese Spicy Beef Noodle Soup (Niu Rou Mian)
Ingredients
- 1 kg oxtail: For a deeply rich and flavorful broth.
- 1 kg beef brisket: Adds tender meaty chunks to the soup.
- 5 cm ginger sliced
- 1 bunch scallions trimmed
- 8 garlic cloves smashed
- 1 large onion quartered
- 1 large beefsteak tomato roughly chopped
- 4 dried red chilies
- 1 tbsp tomato paste
- 3 tbsp spicy bean paste La Doubanjiang: A key ingredient for heat and umami.
- A few chunks of brown sugar
- Soy sauce to taste
- Shaoxing wine a generous splash
- Chinese vinegar a splash
- Water enough to cover the ingredients
- 5 star anise
- 1 piece Chinese cinnamon or cassia bark
- 4 bay leaves
- 1.5 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tbsp Sichuan peppercorns
- 1 tsp five-spice powder
- 1 tsp black pepper
- 4 small bok choy halved lengthwise
- Chinese wheat noodles cooked according to package instructions
- Pickled Chinese vegetables as a topping
- Fresh cilantro for garnish
Instructions
- Prepare the Beef and Broth: Rinse the oxtail and brisket under cold water. Parboil in a large pot for 5 minutes, then drain and rinse to remove impurities.
- In a clean pot, combine the oxtail, brisket, and enough water to cover. Add the ginger, scallions, garlic, onion, tomato, dried chilies, and all spices (star anise, cinnamon, bay leaves, fennel, cumin, coriander, Sichuan pepper, five-spice powder, and black pepper).
- Stir in the tomato paste, spicy bean paste, brown sugar, soy sauce, Shaoxing wine, and vinegar. Bring to a boil, then reduce the heat and let it simmer gently for 2–3 hours, skimming off any impurities.
- Strain and Finish the Broth: Strain the broth into a clean pot to remove the solids. Debone the oxtail and return the tender meat to the broth. Dice the brisket into bite-sized pieces and add it back as well. Adjust seasoning with soy sauce or salt if needed.
- Cook the Noodles and Bok Choy: Boil the noodles according to package instructions. In the last minute, add the bok choy to the pot to blanch it. Drain and rinse under cold water to retain their texture.
- Assemble Your Bowl: Divide the noodles among four bowls. Add a few pieces of bok choy, ladle over the rich beef broth, and top with chunks of oxtail and brisket.
- Garnish with fresh cilantro and serve with pickled Chinese vegetables for a tangy crunch.
Every spoonful of this Taiwanese Spicy Beef Noodle Soup is like a warm embrace—deeply flavorful broth, tender beef, and perfectly chewy noodles. It’s more than just a meal; it’s pure comfort in a bowl.