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

Steps

1. 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.

   Start 1-minute timer
2. 2

   In your Instant Pot, turn on the sauté setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent.

3. 3

   Add the tomato and dried chilies to the Instant Pot.

4. 4

   Add the blanched meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.

5. 5

   Place the cinnamon stick, bay leaves, fennel seeds, cumin seeds, coriander seeds, Sichuan peppercorns, and black pepper into a Chinese aromatic herb packet or spice bag.

6. 6

   Pour 8 cups of water into the Instant Pot. Add the prepared spice packet. Ensure the pot is not filled more than 2/3 of the way full (the 10-cup line on an 8-quart pot).

7. 7

   Close the lid of the Instant Pot and ensure the vent is set to the sealed position. Cook for 100 minutes on the Meat/Stew setting. (If using a regular pot on the stove, cook on a low simmer for 3-4 hours instead).

   Start 100-minute timer
8. 8

   When the timer is up, carefully release the pressure valve using an oven mitt to avoid steam burns.

9. 9

   Boil the fresh wheat noodles according to package instructions. In the last 1-2 minutes of cooking the noodles, add the bok choy to the water to blanch until just tender.

   Start 1-minute timer
10. 10

    Serve each bowl with a portion of noodles, a few stalks of bok choy, and the beef broth. Garnish generously with finely minced cilantro, scallions, and Chinese pickled mustard greens.