Zoe Ma Ma’s Denver outpost, opened in 2014, flanks the southwest side of Union Station’s plaza. Its menu is modest in size — just two types of shumai, a trio of bao, a handful of noodle dishes and soups and a pair of rice plates — but the kitchen turns out big, big flavors using recipes from owner Edwin Zoe’s own mother. The homey Taiwanese staples include one of the best beef noodle soups in town, one that comes loaded with tender morsels of a steak’s worth of beef, a handful of baby bok choy and pickled vegetables, and fat chewy noodles, all swimming in a five-spice-inundated broth.