This hearty and flavorful beef noodle soup recipe takes inspiration from the rich, aromatic Taiwanese beef noodle soup. The twist comes from slow-cooked onions, which add a sweet and savory depth similar to French onion soup, resulting in a truly satisfying meal. This dish combines the tender, juicy beef short ribs with perfectly simmered spices and rich broth, offering a comforting balance of flavors. Perfect for a cozy evening, it is a comforting, savory dish that brings together the best of two worlds.

Ingredients

• 2 tablespoons vegetable oil
• 3 lbs English-style bone-in beef short ribs (cut into 2-inch segments)
• Kosher salt, to taste
• 6 scallions (white and dark green parts separated)
• 8 garlic cloves, smashed
• 1 4-inch piece of fresh ginger, scrubbed and thinly sliced
• 6 star anise pods
• 2 3-inch cinnamon sticks
• 8 whole cloves
• 2 teaspoons black peppercorns
• 2 teaspoons coriander seeds
• 1 cup dry white wine
• ½ cup (or more) low-sodium soy sauce
• 3 tablespoons unsalted butter
• 5 lbs onions (about 10 medium), thinly sliced
• 2 tablespoons (or more) unseasoned rice vinegar
• 30 oz fresh ramen noodles (or 18 oz dried ramen noodles)

How To Make

1. Begin by heating the vegetable oil in a large Dutch oven over medium-high heat. Season the beef short ribs generously with kosher salt. Working in batches, add the ribs to the pot and cook, turning occasionally, until they are deeply browned on all sides, approximately 12–14 minutes. Once browned, transfer the ribs to a platter. Carefully pour out the excess fat from the pot, leaving just enough to cover the bottom.
2. Return the pot to medium heat and add the white parts of the scallions, garlic, and ginger. Stir occasionally, allowing the mixture to brown slightly, which should take about 4 minutes. Next, add the star anise, cinnamon sticks, whole cloves, black peppercorns, and coriander seeds. Cook, stirring constantly, for about 1 minute or until the mixture becomes fragrant, and the oil begins to sizzle. Pour in the dry white wine and, using a wooden spoon, scrape up any browned bits from the bottom of the pot.
3. Allow the wine to simmer until almost completely evaporated, which should take around 3 minutes. Once this happens, return the beef short ribs to the pot, followed by the soy sauce and 12 cups of water. Bring the mixture to a boil, then reduce the heat to low. Partially cover the pot with a lid and let the soup simmer for approximately 1½ hours or until the meat is tender but not yet falling off the bone.
4. While the beef is simmering, heat the butter in a separate large pot or Dutch oven over medium-high heat. Once the butter is foamy, add the sliced onions and season with salt. Stir frequently as the onions begin to soften and brown slightly, which should take about 15 minutes. If the onions do not fit in the pot at first, add them in batches, covering the pot for 5 minutes to steam the onions. Stir in the remaining onions and continue cooking until all the onions have softened.
5. Lower the heat to medium-low and continue to cook the onions, stirring occasionally, for 30–45 minutes until they are deep golden brown and caramelized. Be sure not to let them turn mushy; you want them to retain some texture.
6. Using tongs, carefully remove the beef from the broth and let it cool until you can handle it. Tear the meat into bite-sized pieces, discarding any bone and excess fat. Strain the broth through a fine-mesh sieve into a large bowl, discarding any solid bits that remain.
7. Add the shredded beef and strained broth back into the pot with the caramelized onions. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to meld together. Taste the soup and add more rice vinegar or soy sauce to balance the flavors to your liking.
8. Thinly slice the green parts of the scallions and set aside for garnish. Cook the ramen noodles according to the package directions, then divide them evenly into serving bowls. Ladle the hot broth and beef mixture over the noodles, ensuring each bowl has plenty of meat and onions. Top with the sliced scallion greens for added freshness and serve immediately.

French Onion Beef Noodle Soup

This comforting dish brings the best of both worlds with savory beef and sweet, caramelized onions. Enjoy your homemade bowl of beef noodle soup!

Ingredients

• 2 tablespoons vegetable oil
• 3 lbs English-style bone-in beef short ribs (cut into 2-inch segments)
• Kosher salt, to taste
• 6 scallions (white and dark green parts separated)
• 8 garlic cloves, smashed
• 1 4-inch piece of fresh ginger, scrubbed and thinly sliced
• 6 star anise pods
• 2 3-inch cinnamon sticks
• 8 whole cloves
• 2 teaspoons black peppercorns
• 2 teaspoons coriander seeds
• 1 cup dry white wine
• ½ cup (or more) low-sodium soy sauce
• 3 tablespoons unsalted butter
• 5 lbs onions (about 10 medium), thinly sliced
• 2 tablespoons (or more) unseasoned rice vinegar
• 30 oz fresh ramen noodles (or 18 oz dried ramen noodles)

Instructions

1. Heat vegetable oil in a large Dutch oven over medium-high heat. Season beef short ribs with salt and brown them on all sides for 12–14 minutes. Remove and set aside, then discard excess fat.
2. In the same pot, sauté scallion whites, garlic, and ginger until browned, about 4 minutes. Add spices (star anise, cinnamon, cloves, peppercorns, coriander seeds) and cook until fragrant for 1 minute. Add wine and scrape up any browned bits from the pot.
3. Simmer until wine evaporates, about 3 minutes. Return beef to pot with soy sauce and 12 cups of water. Bring to a boil, then reduce heat to low. Simmer for 1½ hours.
4. In a separate pot, melt butter over medium-high heat and cook onions, stirring frequently until golden brown, about 15 minutes. Lower heat to medium-low and cook until soft and caramelized, about 30–45 minutes.
5. Once beef is cooked, remove from broth, shred, and strain broth. Add meat and broth back to onions. Simmer for 30 minutes, then adjust seasoning with vinegar and soy sauce as needed.
6. Cook noodles per package instructions. Divide noodles into bowls and ladle soup over, topping with fresh scallion greens. Serve hot.