Top Beef Noodle Soup dishes in Toronto

Hand-pulled noodles in a crystalline beef bone broth with sliced beef shank, white daikon, fresh cilantro, and optional chili oil — choose your noodle thickness from capellini-thin to wide flat

Hand-pulled noodles in a clear, spiced beef broth with thinly sliced beef, radish, fresh cilantro, and a float of chili oil — the foundational dish this restaurant is built around

The house signature: a deeply savory, mahogany broth slow-built with soy, spices, and rendered beef fat, served over chewy wheat noodles with tender braised beef

The signature bowl — a soy-and-spice braised broth with deep umami depth, thick wheat noodles, and shank that dissolves at the touch of chopsticks

The anchor of the menu — broad, chewy hand-pulled noodles in a rich, clear beef broth with braised beef slices that pull apart cleanly

Hand-pulled noodles in a clear, lightly spiced beef bone broth with sliced beef, white radish, and a ladle of chili oil — specify your noodle width at the counter for the best result

The singular reason to visit — hand-pulled noodles of your chosen width in a crystalline, lightly spiced beef broth topped with braised beef slices, white radish, cilantro, and a swirl of chili oil

The flagship bowl — thick wheat noodles submerged in a dark, deeply spiced red-braised broth with tender beef shank that pulls apart cleanly at the chopstick

Hand-pulled noodles in a clear, slow-simmered beef broth topped with sliced beef, white radish, cilantro, and a drizzle of red chili oil — the restaurant's reason for being

Deep mahogany broth built on hours of braising with five-spice and soy, loaded with tendon and shank over chewy noodles

The signature bowl — slow-simmered spiced beef broth with tender beef slices or tendon, your choice of noodle, and the aromatic depth that makes Thai-style distinct from pho

Tender, long-braised brisket in a clean, deeply savory broth with your choice of noodle — a Cantonese staple executed with real care

Slow-braised beef in a rich, cloudy broth with hand-pulled noodles that have real chew and presence — the defining bowl at this address.

Thick, chewy noodles in a dark soy-braised broth with tender beef that yields under light pressure — the bowl the restaurant is built around

Tender braised beef in a deep, spiced broth with hand-pulled or thick-cut noodles — the other cornerstone of the Taiwanese noodle canon

Tender slow-braised beef over hand-pulled noodles in a rich, dark broth — one of the most ordered dishes in the house