By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
698 cal · 1800 min
Beef Noodle Soup
Recipe GLPR0aba566d783723
A deeply aromatic and comforting beef broth infused with warm spices including cinnamon, star anise, and cardamom. Tender beef shanks and sweet daikon radish float in the rich, golden broth, served over silky noodles. This Vietnamese-inspired soup develops its complex flavor through a long, gentle simmer that coaxes every bit of body and warmth from the bones and aromatics. A classic bowl that warms the soul.
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Ingredients
2 lb Beef bones
1 lb Beef shank
4 inches Daikon radish, peeled and cut into chunks
4 Scallions, cut into 2-inch pieces
1 piece (3 inches) Cinnamon stick
2 inches Fresh ginger, peeled and sliced
5 Star anise pods
3 Bay leaves
2 Black cardamom pods
1 tbsp Sichuan peppercorns
1½ tsp Kosher salt
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tbsp Granulated sugar
½ tsp Ground white pepper
½ tsp MSG (optional)
Water
Rice noodles or egg noodles
Fresh cilantro, chopped (for serving)
Chili oil (for serving)
Directions
Place beef bones and beef shank in a large pot. Cover with cold water and rinse thoroughly three times, draining and discarding water after each rinse. This removes impurities and ensures a clear broth.
Fill the pot with 3 quarts of fresh cold water. Add the daikon radish chunks, scallion pieces, cinnamon stick, sliced ginger, star anise pods, bay leaves, black cardamom pods, Sichuan peppercorns, salt, cumin seeds, fennel seeds, sugar, and white pepper.
Bring the pot to a boil over medium-high heat, then reduce to low and partially cover. Simmer gently for about 2 hours until the beef is very tender and easily pierced with a fork.
Using a slotted spoon, carefully transfer the cooked beef shank and daikon radish to a separate heatproof container. Let cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
Return the pot with bones, spices, and remaining broth to low heat. Continue simmering, uncovered, for another 2 hours to develop deeper flavor and richness.
Remove from heat and stir in 2 cups of additional water and MSG if using. Strain the broth through a fine-mesh sieve, discarding all solids (bones and spices). Reserve the broth and keep warm.
Remove the chilled beef from the refrigerator and thinly slice against the grain. Slice the chilled daikon radish as well. Set aside.
Bring a large pot of water to a boil. Add noodles and cook according to package directions until al dente, approximately 4 to 5 minutes. Drain well and divide among serving bowls.
Ladle hot broth over noodles in each bowl. Top with slices of beef and daikon radish. Drizzle with chili oil to taste and garnish with fresh cilantro and additional scallions if desired.
Store any leftover broth in clean glass jars in the refrigerator for up to 10 days, or freeze for longer storage.
Comments
The 1800-minute (30-hour) stated time is wildly misleading: actual active work is under 30 minutes, but the broth needs 6 to 8 hours of simmering, making this a same-day project only if you start before dawn. Beef bones and shank are available everywhere—Harris Teeter, Kroger, Walmart—but the spice list demands a second stop: star anise, black cardamom, and Sichuan peppercorns live at ALDI or an Asian market, not standard chains. A pound of beef bones runs $2–3, shank $4–5, but the broth yield is substantial, dropping cost per serving to around $3–4 before noodles and garnish. This reheats beautifully, actually improves overnight, and feeds a family without fussiness, though it requires patience and a clear schedule rather than weeknight spontaneity.
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