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Taiwanese Spicy Beef Ramen

Taiwanese Spicy Beef Ramen

When we first started talking about making non-traditional ramen dishes in our kitchen, KLee insisted that we had to make a Taiwanese spicy beef noodle dish using immi ramen noodles.

KLee: I grew up eating this noodle soup and it’s still one of my favorite noodle dishes of all time.

Other people may have grown up with chicken noodle soup as their warm comfort meal, but Taiwanese beef noodle soup is my nostalgic bowl of happiness.

My mom often started the day with some beef shank set to a low simmer in this broth base.

All of the wonderful smells of the broth aromatics and five spice powder would waft through the house.

At dinnertime, I would practically skip over to the dinner table. My mom would take off the lid and a huge puff of steam would rise from the pot.

The beef shanks were so tender with little bits of fatty tendon. Each spoonful of soup had my taste buds crying out for mercy.

I’m really happy that we got to make a version of my childhood favorite with immi ramen.

It was the perfect blend of our Asian and American cultures and I’m sure my mom would have been proud of the result.

Craving ramen but no time to cook? Try our immi Spicy Beef flavor. Delicious, healthy, and slurp-worthy all in one.

Spicy “Beef” Ramen

Hearty, rich, and spicy. A broth that takes your tastebuds on a trip across the world. Brimming with notes of Sichuan peppercorns, anise, and fennel. Spicy “Beef” Ramen

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Spicy “Beef” Ramen
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Taiwanese Spicy Beef Ramen

  • Author: Kevin Lee



  1. 1 pound beef shank (cut into 2-inch chunks)
  2. 1/2 tablespoons oil
  3. 1 2-inch piece of ginger (smashed)
  4. 2 cloves garlic (smashed)
  5. 2 scallions (cut into 2-inch segments)
  6. 1/3 onion (cut into wedges)
  7. 1/3 tomato (cut into wedges)
  8. Red chili pepper
  9. 3/4 teaspoon tomato paste
  10. 1/2 tablespoons spicy bean paste (doubanjiang)
  11. 1/2 teaspoons sugar
  12. 2.5 tablespoon soy sauce
  13. 2.5 tablespoon Shaoxing wine
  14. 4 baby bok choy (2 for each serving)
  15. Cilantro (finely chopped)
  16. Pickled mustard greens (for topping)
  17. 1 serving of immi ramen noodles

Spice Satchet

  1. 2 star anise
  2. 0.3 Chinese cinnamon stick
  3. 1 bay leaf
  4. 3/4 teaspoon fennel seeds
  5. 3/4 teaspoon cumin seeds
  6. 1/4 teaspoon coriander seeds
  7. 1/2 tablespoons Sichuan peppercorns
  8. 1/8 teaspoon five spice powder
  9. 1/8 teaspoon black pepper


Aromatics Prep

  1. Smash 1 piece of ginger
  2. Smash 2 cloves of garlic
  3. Cut 1 scallion into 2 inch pieces
  4. Cut ⅓ onion into wedges
  5. Cut ⅓ tomato into wedges
  6. Dice red chili pepper into small slices

Spice Packet Prep

  1. Take out cheesecloth and cut out a medium sized square as well as a thin strip of the cheesecloth (that you’ll use to tie the cheesecloth later)

In the cheesecloth, place:

  • 2 star anise
  • 0.3 Chinese cinnamon stick
  • 1 bay leaf
  • 3/4 teaspoon fennel seeds
  • 3/4 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 1/2 tablespoons Sichuan peppercorns
  • 1/8 teaspoon five spice powder
  • 1/8 teaspoon black pepper
  • Then tie the cheesecloth with the cheesecloth string

Taiwanese Spicy Beef Broth

  1. Cut 1 lb of beef shank into small 2 inch slices
  2. Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.
  3. On a pan, add ½ tablespoon of olive oil and let it heat.
  4. Then add crushed ginger, garlic, scallions, and onions. Stir and let it caramelize. Let the onion turn transluscent.
  5. Next add the tomato wedges and diced red chili pepper
  6. Once the tomatoes have softened, transfer the entire pan mixture to a large pot and put on low-medium heat
  7. Add the beef shank pieces to the pot
  8. Add 3/4 teaspoon tomato paste, 1/2 tablespoons spicy bean paste douban jiang, 1/2 teaspoons sugar, 2.5 tablespoon soy sauce, and 2.5 tablespoon Shaoxing wine to the pot. Stir everything together.
  9. Pour in 2.5 cups of water
  10. Add the spice cheesecloth packet
  11. Close the lid and let the pot simmer on low-medium heat for an hour


  1. Put in your immi ramen noodles
  2. Lightly boil 4 pieces of baby bok choy
  3. Mince the cilantro
  4. Chop the last scallion
  5. Open the pickled mustard greens packet
  6. Take out serving bowl
  7. Add immi ramen noodles
  8. Ladle in the beef noodle soup broth
  9. Top with the 4 pieces of baby bok choy
  10. Sprinkle the minced cilantro, chopped scallions, and add pickled mustard greens
  11. Enjoy!

Visual Recipe