20-Min Taiwanese Beef Noodle Bowl
Ground beef simmered in a fragrant, deeply savory broth with bok choy, soft eggs, and silky tofu. Serve over noodles for a weeknight version of the Taiwanese classic.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large pot over medium-high. Cook ground beef, breaking it up with a spoon, until no pink remains, ~5 minutes.
Step 2
Add broth, soy sauce, and chili oil. Bring to a simmer, then add tofu and bok choy.
Step 3
Cook noodles in boiling salted water until al dente, ~3 minutes. Drain and divide among bowls.
Step 4
Simmer broth with tofu and greens for 2 minutes until bok choy is tender.
Step 5
Soft-boil 4 eggs in a separate pot, 6–7 minutes, until whites set but yolks jiggle slightly. Peel and halve.
Step 6
Ladle broth, beef, tofu, and bok choy over noodles. Top each bowl with a soft-boiled egg. Serve hot.
Tools you’ll need
- large pot (3–4 quart)
- wooden spoon
- second pot for eggs (small, 2–3 quart)
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