Beef Noodle Soup Taiwanese Hot Pot
Today nosotros have ii really really exciting things to talk about. Thing #1: Taiwanese Beef Noodle Soup, a recipe that has long weighed on our minds. Matter #ii: Instant Pot and the beginning of our journey with this dearest and much-hyped kitchen sensation.
What Is Taiwanese Beef Noodle Soup?
First, let's talk nearly what Taiwanese Beef Noodle Soup is. It's delicious. Tender beef, a rich and slightly spicy goop, fresh noodles, a niggling bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens forth with fresh scallions and cilantro.
The result is a perfectly orchestrated bowl of spicy, savory, fresh, salty deliciousness. Go on, drool on your keyboard. It happens.
A Seemingly Complicated Recipe…
Just. Despite my love for Taiwanese Beef Noodle Soup and how unproblematic and iconic information technology is, recipes always seemed incredibly complicated and intimidating to me.
Making the goop, figuring out the balance of infinite spices, getting that tender beef…where practice you lot commencement? It was just one of those foods where, when I wanted it, I went out and paid someone else to make it, or convinced myself that I was actually peckish something else.
…Simplified with An Instant Pot Pressure Cooker
Enter the INSTANT POT. We have many friends and Woks of Life readers who accept remarked upon the magic capable with the Instant Pot. We also know many who are somewhat quizzical most this trendy kitchen gadget.
A friend of mine finally convinced me to buy one, and I thought no better style to examination it out than with a traditional pressure cooker performance examination: braised beef, specifically…Taiwanese Beef Noodle Soup.
Well, long story short, it works!
Getting beef to tender perfection for beef noodle soup has been a culinary challenge that has long plagued me. Add the need to make a rich and delicious broth to the equation, and I'one thousand pretty ready to crawl away and eddy up a pack of instant ramen instead.
Nosotros've heard storied things about what the Instant Pot is capable of doing, but never quiiite believed in them until making this Taiwanese Beef Noodle Soup. The active time of getting all the ingredients into the Instant Pot breezed past.
Add water, close the lid, and walk away. No sweating over whether or non your beef is tenderizing or your soup is boiling downward to zippo. When nosotros opened upwardly the lid, the result was a rich, dark broth, and beef shank that practically fell apart when you picked it up with your chopsticks. ~Magic.~
What You Need to Make This Soup
And so, I know you're asking—what's the correct cutting of beef for this soup, AND do you need bones to make the goop?
If yous ask my mom, my dad, and my sister about the best cut of beefiness for noodle soup, they will undoubtedly tell you to look for a fatty cut of beefiness chuck. The trouble with beef chuck is that it can be tough to find a piece that's marbled enough to yield consistently good results.
(There was a very heated phone call in the middle of our Chinese grocery store, during which nosotros all debated the merits of various cuts of beef. If only y'all knew the number of family squabbles we've endured for this blog…)
For me, it's all about the beef shank. It's fatty and has the added bonus of delicious tendon shot through it. Problem? It takes a looong fourth dimension to tenderize on the stovetop. At least three hours of low simmering!
But with an Instant Pot pressure cooker? GET Subsequently IT. The all-time office? NO BONES NEEDED. The nature of this recipe is that the beefiness infuses the broth with plenty of flavor, and the spices and sauces round it all out. No need for hard-to-find basic. Just saved you an annoying conversation with your local meat section!
Our minds are already racing with more ways to make Asian favorites and Chinese classics with the Instant Pot, so look out for more than recipes in the coming days! (Note: This post was non sponsored by Instant Pot. We went out and bought ane just to attempt it similar everyone else out there!)
And if y'all're looking for other beef noodle soup recipes, nosotros have some favorites elsewhere on the blog, no instant pot needed: Braised Beef Noodle Soup (红烧牛肉面), Lanzhou Beef Noodle Soup, and Bo Kho: Spicy Vietnamese Beef Stew with Noodles. Of grade, if you'd like to use the Instant Pot to brand any of these other recipes, they can be adapted! We also have instructions below on how to make this recipe without an instant pot.
But for now, let'due south talk about this Taiwanese Beef Noodle Soup.
Taiwanese Beef Noodle Soup Recipe Instructions
Boil enough water in a pot to boil all of your beef. Once the water is humid, add the beef. Let it come support to a boil, and eddy for 1 infinitesimal. Strain in a colander and rinse thoroughly with fresh water to remove whatsoever impurities.
Side by side, in your instant pot, plow on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that club.
Stir to lightly caramelize. Let the onion turn translucent. Add the lycopersicon esculentum and dried chilies.
Next, add the meat to the pot. Then add the lycopersicon esculentum paste, spicy bean paste (AKA doubanjiang), saccharide, soy sauce, and Shaoxing wine. Mix thoroughly.
Pour 8 cups of water into the instant pot. Add the Chinese aromatic herbs packet (lu bao). The instant pot should be filled to the x-loving cup line; it shouldn't be more than ⅔ of the style total per condom instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe appropriately.
Shut the chapeau of the instant pot, and brand sure you lot have your vent set so it is not venting. Melt for 100 minutes on the Meat/Stew setting. If you don't have an instant pot, you lot tin utilise a regular pot on the stove, just instead, cook the soup on a low simmer for 3 hours.
When the instant pot timer is up, carefully release the pressure level valve (wear an oven mitt, so y'all don't scald yourself!). Boil some noodles per package instructions. (Annotation: if you're feeling up to the challenge, you can also make your ain fresh noodles using our Chinese handmade noodle recipe.)
And in the final minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
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 (also known as snowfall vegetable or 雪菜; notation this is dissimilar from the Cantonese diverseness).
Pro tip, purchase the pre-seasoned spicy mustard greens and yous 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 footling oil, a few chopped dried cerise chilies, and a pinch of sugar.
Enjoy this one!
Prep: 30 minutes
Cook: 2 hours
Total: ii hours thirty minutes
- 3 pounds beef shank (1.4 kg, cut into 2-inch chunks)
- 2 tablespoons oil
- A 2-inch piece of ginger (smashed)
- 6 cloves garlic (smashed)
- 3 scallions (cut into 2-inch segments)
- 1 onion (cut into wedges)
- one lycopersicon esculentum (cut into wedges)
- 4 stale chilies (ripped in one-half)
- 1 tablespoon tomato plant paste
- two tablespoons spicy bean paste douban jiang
- 2 teaspoons saccharide
- 1/2 cup soy sauce
- 1/ii loving cup Shaoxing wine
- 8 cups h2o (to make the soup broth)
- ane Chinese aromatic herb parcel (lu bao––do yourself a favor and chase downward the pre-packaged version; if you can't access it though, see below for ingredients to create your own spice sachet)
- 32 ounces fresh wheat (white) noodles (900g)
- A small handful of bok choy for each serving
- Cilantro (finely chopped)
- Scallions (finely chopped)
- Pickled mustard greens (to taste, also known as snowfall vegetable or 雪菜; annotation this is dissimilar from Cantonese haam choy)
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Eddy enough water in a pot to boil all of your beefiness. One time the h2o is humid, add together the beef. Let it come dorsum up to a boil, and boil for one minute. Strain in a colander and rinse thoroughly with fresh water to remove whatever impurities.
-
Side by side, in your instant pot, plow on the saute setting. Add together the oil, crushed ginger, garlic, scallions, and onions in that guild. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
-
Next, add the meat to the pot. Then add the love apple paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
-
Pour viii cups of water into the instant pot. Add the spice bundle. The instant pot should be filled to the 10-cup line; information technology shouldn't be more than ⅔ of the manner full per prophylactic instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you lot can halve the recipe appropriately.
-
Shut the hat of the instant pot, and make sure y'all have your vent set so it is not venting. Cook for 100 minutes on the Meat/Stew setting. If y'all don't have an instant pot, you can apply a regular pot on the stove, but instead, melt the soup on a low simmer for 3-iv hours.
-
When the instant pot timer is up, carefully release the pressure valve (article of clothing an oven mitt, so y'all don't scald yourself!). Boil some noodles per package instructions, and in the last infinitesimal or two of the noodles cooking, throw your bok choy in and blanch until only tender.
-
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 yous can use them straight out of the package. If you are using the non-spicy version (from a can, for instance), chop and saute with a little oil, a few chopped dried red chilies, and a pinch of sugar.
Calories: 435 kcal (22%) Carbohydrates: 57 g (19%) Poly peptide: 31 g (62%) Fat: 8 g (12%) Saturated Fat: 1 thou (5%) Cholesterol: 32 mg (xi%) Sodium: 981 mg (41%) Potassium: 732 mg (21%) Fiber: 7 g (28%) Carbohydrate: 10 g (eleven%) Vitamin A: 290 IU (vi%) Vitamin C: 4.6 mg (vi%) Calcium: 68 mg (7%) Fe: 3.5 mg (nineteen%)
Source: https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/
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