Top Braised Beef Noodle Soup dishes in Toronto

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

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

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

A variation on the signature with collagen-rich tendons that have absorbed the braising liquid into a gelatinous, melt-on-contact texture

The lighter counterpart to the red-braised — a pale, clean bone broth that lets the quality of the beef and noodle speak without the soy richness