Taiwanese Spicy Beef Noodle Soup (Instant Pot)
A recipe for Taiwanese spicy beef noodle noodle soup -- thick, chewy noodles in a rich, beefy soup, made in an Instant Pot.
Servings 8
Calories 400kcal
Ingredients
- 1.5 - 2 lb beef shank can use boneless or with bones
- 1 lb beef tendon
Spices:
- 4 star anise
- 1 cinnamon stick
- 2 black cardamom pods
- 1 tablespoon fennel seed
- 1 tablespoon Sichuan peppercorn
Beef broth:
- 2 tablespoon dou ban jiang red fermented broad bean paste (omit if you don't like spicy)
- 1 tablespoon black bean paste or black bean garlic sauce
- 3 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon 5-spice powder
- 1 head garlic (about 12 cloves) smashed
- 1 inch ginger smashed
- 3 green onions chopped into large pieces
- 3 medium tomatoes cut in half
- 1 tablespoon rock sugar or granulated sugar
- 1 teaspoon sea salt
- 4 C (1 L) beef broth
- + cold water to top up as needed
To serve:
- a few heads bok choy or any leafy greens
- 1.5 lb wheat noodles dried or fresh
- 2-3 green onions chopped
- pickled mustard greens optional
- a few sprigs cilantro chopped
- chili oil
Instructions
Prepare the beef shank/beef tendon:
- Rinse beef shank/bones/tendon in cold water. Drain.
- Fill up a large pot of cold water. Bring to a boil.
- Add the beef shank/bones/tendon to the boiling water. Let it boil vigorously for 10 minutes.
- Drain the beef bones and rinse with cold water to remove any scum/impurities.
- Transfer the beef shank/bones/tendon to an Instant Pot.
Prepare the spices:
- In a dry frying pan over low heat, add the star anise, cinnamon stick, black cardamom pods, fennel seed and Sichuan peppercorn. Toast until fragrant.
- Transfer the toasted spices into a cheesecloth and tie it up with kitchen string.
- Place the spice pack into the Instant Pot.
Add the seasonings:
- To the Instant Pot, add dou ban jiang (red fermented broad bean paste) [if using], black bean paste, dark soy sauce, light soy sauce, shaoxing wine, 5-spice powder, garlic, ginger, green onions, tomatoes, rock sugar, and sea salt.
- Add the beef stock and cover with additional water so that all the beef/tendon are submerged.
Cook the beef:
- For Instant Pot: Place the lid on, ensure the sealing valve is set, and set to MEAT setting, HIGH PRESSURE for 65 minutes. Naturally release pressure.
- For crockpot: simmer on low for 6-8 hours, until beef shank and tendon are soft and tender.
- Remove the beef shank (remove any bones) and beef tendon. Place the meat aside.
- Strain out the soup and discard the spice packet and vegetables (tomatoes, garlic, ginger, etc).
- Taste the soup for seasoning and adjust accordingly.
- Skim the fat off the soup. (You can also chill the soup in the fridge to do this easily).
Cook the veggies:
- In the meantime, cook the bok choy in a large pot of boiling water for about 1-2 minutes. Don't overcook the bok choy, since it will continue to cook slightly with the heat of the soup. Remove the bok choy and set it aside.
Cook the noodles:
- Next, using the same boiling water, cook about 1.5 lb of dry or fresh wheat noodles according to the directions on the package.
- Drain the noodles and give them a quick rinse with cold water.
Assemble the bowls:
- Portion the noodles, beef shank/beef tendon, and bok choy into bowls.
- Ladle the hot beef soup over top and garnish with green onions, cilantro, pickled mustard greens and extra chili oil (if desired).
- Enjoy the spicy beef noodle soup immediately.
Nutrition
Calories: 400kcal | Carbohydrates: 69g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 1289mg | Potassium: 633mg | Fiber: 2g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 6mg