Taiwanese Beef Noodle Soup: In an Instant Pot or On the Stove

Ingredients

• Beef, shoulder pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, all grades

  raw

  36 oz or 1.02kg

• Canola oil

  2 tbsp or 28g

• Ginger

  Spices, ground

  200g

• Garlic

  Raw

  6 clove or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Onions

  Sweet, raw

  1 onion or 331g

• Tomatoes

  Green, raw

  1 medium or 123g

• Chili

  No beans, canned entree

  400g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Beans

  Kidney, mature seeds, sprouted, raw

  2 tbsp or 23g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Soy sauce

  Made from soy (tamari)

  ½ cup or 144g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Supper bakes meal kits

  Campbell soup company, lemon chicken with herb rice (chicken not included)

  100g

• Noodles

  Egg, cooked, unenriched, with added salt

  100g

• Bok Choy

  1/2 head raw - Whole Foods Market

  100g

• Cilantro

  Raw - Whole Foods Market

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Mustard greens

  Raw

  100g

• Anise Star

  Castella

  400g

• Cinnamon

  Spices, ground

  100g

• Bay leaf

  Spices

  10g

• Fennel seed

  Spices

  1 tbsp, whole or 6g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Coriander seed

  Spices

  1 tsp or 2g

• Peppercorn

  Whole peppercorns, black

  2 tbsp or 13g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.
2. Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
3. Next, add the meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
4. Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn't be more than 2/3 of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly.
5. Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 100 minutes on the aromatic meat stew setting. If you don't have an instant pot, you can use a regular pot on the stove, but instead, cook the soup on a low simmer for 3-4 hours.
6. When the instant pot timer is up, carefully release the pressure valve (wear an oven mitt, so you don't scald yourself!). Boil some noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
7. Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens. Pro tip, buy the pre-seasoned spicy mustard greens and you can use them straight out of the package. If you are using the non-spicy version (from a can, for example), chop and saute with a little oil, a few chopped dried red chilies, and a pinch of sugar.
8. Recipe by: Kaitlin (source: https://thewoksoflife.com/2018/04/taiwanese-beef-noodle-soup-instant-pot/)

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