Taiwanese Beef Noodle Soup Using Instant Pot

chibitofu.com

Rhonda P

subheading: For beef soup base:

4.25 lb beef shank*

1 lb beef tendon (optional - if not using, get 5.25 lb of beef shank instead of 4.25)

1 medium daikon, peeled

2 cups pickled mustard greens, medium dice (酸菜)

2" piece of ginger, washed with skin on

2 to 3" piece of cinnamon broken into 3 pieces

1.5 TB of Sichuan peppercorns (can substitute black peppercorn if you can't find Sichuan)

2 to 3 pieces of whole star anise

3 heaping TB sweet bean paste (甜麵醬)

3 heaping TB bean paste (豆瓣醬) or spicy bean paste (辣豆瓣醬)

4 heaping TB ketchup

2 cups cherry tomatoes (optional, if using regular tomatoes chop them into smaller pieces))

1.5 cups soy sauce

⅛ cup Shaoxing wine (optional)

6.5 cups water

vegetable oil for stir frying

subheading: For serving:

baby bok choy (usually ½ to 1 stalk per person if they are fairly large, if smaller I might use 2 to 3)

Chinese wheat noodles - We usually use the Wu Mu (五木) brand of dry noodles in medium width

chopped green scallions

chopped cilantro (optional)

1 TB chicken bouillon + water for boiling noodles OR just use chicken broth)

subheading: Special Equipment:

large wok

spice bag

Instant Pot or other pressure cooker with 6qt capacity

note: If you buy the beef shank from an Asian market, they usually come in a cut that's called banana beef shank as shown in the video linked below. If you buy from an American market, they are usually bone-in and cut differently, but some butchers can de-bone it for you or cut it in the right shape if they have a large uncut piece in stock).

Directions at chibitofu.com

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