Top Beef Noodle Soup dishes in Cupertino

The lighter counterpart to the hong shao — a clean, golden broth that lets the quality of the beef and bone stock speak without the spice

Slow-braised beef shank in a dark, spiced broth over thick noodles — the version here leans toward the red-braised style with proper collagen richness

Braised beef shank in a rich, soy-dark broth with hand-pulled or thick noodles — a Taiwanese benchmark dish done capably

A full-bodied, deeply spiced broth with tender braised beef and chewy hand-pulled noodles — the benchmark dish for any Taiwanese kitchen

Slow-braised beef in a rich, spiced broth — less fiery than the dry-tossed noodles but full of layered flavor

Slow-braised beef with tender, yielding chunks in a rich, dark broth — a crowd-pleasing counterpart for those who want depth without full Sichuan heat

Thick, braised beef shank in a red-braised broth with chewy noodles — the Taiwanese benchmark dish, and a credible rendition here

Red-braised beef shank in a rich, lightly spiced broth over hand-pulled or thick noodles — a Taiwanese staple done in the classic stewed style

Braised beef in a rich, slightly spiced broth over thick noodles — hearty but plays second fiddle to the dumplings