A Deliciously Tasty Taiwanese Beef Noodle Soup Recipe
This deliciously tasty Taiwanese beef noodle soup recipe is a great addition to any household cuisine and best of all, you will be able to prepare it in your Instant Pot. This is an amazing development for any family that regularly finds themselves in search of healthy dinner options that are easy to prepare. Before we get started in earnest, there are a few questions that need to be answered, though.
What Does This Soup Entail?
In order to whip up the perfect batch of deliciously tasty Taiwanese beef noodle soup, you must first learn more about what this soup entails. You’ll be using fresh noodles and bok choy, in addition to the tender beef and rich, spicy broth. Cilantro and scallions are also crucial aspects of the dish that cannot be forgotten. The end result is a dish that you and your loved ones are never going to be able to forget.
Is The Recipe Complicated?
You would be forgiven for thinking that this recipe is intimidating, but we promise our readers that it is even more simple than it appears. It may be tough to know where to begin, especially when it comes time to choose between the broth, beef and spices. However, thanks to this easy recipe and your ability to utilize the Instant Pot, it is going to be a breeze.
Preparing the perfect beef for a beef noodle soup is the sort of challenge that often eludes even the most experienced at-home chefs. Once you start to contemplate the broth as well, that’s when things can start to seem untenable. Don’t give up, though. You don’t need to settle for less.
The Instant Pot will significantly cut down on the amount of time that you will need to have at your disposal. It is truly as easy as adding water, closing the lid and walking away. The process of tenderizing the beef has essentially been outsourced. Once you open the lip, you are going to see exactly what we are talking about. That beef shank will be splitting apart as soon as you lift it.
Which Cut of Beef Is Best?
For many at-home chefs, this is going to be the hardest part of putting this recipe together. Which cut of beef is best? Of course, there are those who are going to wonder if they are in need of bones to create their broth. Fortunately, all of these common questions come with very easy answers.
The beef shank selection is actually not as complicated as you may think because the Instant Pot is going to do all of the work for you. As for the bones? There are none necessary in these instances. The beef is going to infuse the broth with all of the flavor that it needs so that it is not a concern.
Prep + Cook Time
Before getting started, an at-home chef is going to want to know more about the prep and cook time. While the prep process is relatively short, the cooking time is going to take a bit. That’s why the Instant Pot is such a godsend in these instances. Yes, two hours is a bit lengthy but imagine how much longer it would take on the stove top!
For this particular dish, you will need 30 minutes to handle all of the necessary prep and 2 hours for the cooking aspect. Now, without further ado, let’s talk a closer look at the ingredients and instructions that must be followed…
Ingredients
- Beef shank(3 pounds, sliced into 2 inch chunks)
- Oil (2 tablespoons)
- Ginger (a smashed 2 inch piece)
- Garlic (6 cloves,smashed)
- Scallions (3, cut into 2-inch segments)
- Onion (1, cut into wedges)
- Tomato (1, cut into wedges)
- Dried chilies (4, ripped in half)
- Tomato paste (1 tablespoon)
- Spicy bean paste (2 tablespoons)
- Sugar (2 teaspoons)
- Soy sauce (1/2 cup)
- Shaoxing wine (1/2 cup)
- Water (8 cups, to make your broth)(to make the soup broth)
- Chinese aromatic herb packet (lu bao, be sure to track down the pre-packaged version)
- Fresh wheat (white) noodles (32 ounces)
- Bok choy (a small handful for each serving)
- Cilantro (finely chopped)
- Scallions (finely chopped)
- Pickled mustard greens (prepare these to personal taste)
What If I Can’t Find the Aromatic Herb Packet?
If so, have no fear! You can simply create your own spice sachet by tying up all of these ingredients in some cheesecloth.
- Star anise (4)
- Chinese cinnamon stick (1)
- Bay leaves (3)
- Fennel seeds (1 tablespoon)
- Cumin seeds (1 tablespoon)
- Coriander seeds (1 teaspoon)
- Sichuan peppercorns (2 tablespoons)
- Five spice powder (1/4 teaspoon)
- Black pepper (1/4 teaspoon)
Step by Step Instructions
Step 1:
You will want to boil enough water in the pot so that all of your beef can be cooked. As soon as the water is officially boiling, the beef can be added. Allow it to come back up to a boil and remain as such for a full minute. Strain it in the colander and rinse thoroughly. Make sure that the water is fresh, so impurities are removed.
Step 2:
Grab the instant pot and turn it on to the sauté setting. Add your oil, crushed ginger, garlic, scallions, and onions in that exact order. Stir them up until they have lightly caramelized. Make sure that the onion has become translucent and add the dried chilies and tomato.
Step 3:
The meat is added to the pot nest. From there, the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine are all added as well. Be sure to mix them thoroughly.
Step 4:
Pour the 8 cups of water into the instant pot. Then, it is time for the spice packet to be added. Make sure that the instant pot has been filled up to the 10-cup line. It should not be filled more than 2/3 of the way for safety reasons. Those with a smaller instant pot can cut their recipe in half if needed.
Step 5:
Close the instant pot lid. Make sure that the settings are handled properly, so that it is not venting. Allow the soup to cook for 100 minutes and place the instant pot on the meat/stew setting first. No instant pot?The soup can be cooked on the stove on a low simmer for 3-4 hours.
Step 6:
Once the instant pot timer has concluded, make sure that the pressure valve is released carefully. Use an oven mitt, for safety’s sake. Follow the package instructions when the noodles are boiled. When the noodles are in their final minute or two, toss the bok choy in and blanch it until it has become tender.
Step 7:
When it comes time to serve this deliciously tasty Taiwanese beef noodle soup recipe, prepare each bowl with a serving of noodles, a few stalks of bok choy, and a plentiful sprinkling of finely minced cilantro, scallions, and Chinese pickled mustard greens. In our humble opinion, the pre-seasoned spicy mustard greens are best and they can be used right out of the package. If the non-spicy canned version is being used, chop and saute them with a bit of oil, add a pinch of sugar and a few chopped dried red chilies.
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