Instant Pot Taiwanese Beef Noodle Soup

pressurecookrecipes.com

Patrick Tam

subheading: Broth:

2 pounds (908g) beef shank

1 pound (454g) beef chuck steak

2 tablespoons (30ml) vegetable oil

1 (220g) large onion , sliced

3 stalks (36g) green onions , separate white part, green part cut in half

3 (290g) roma tomatoes , halved

1 (56g) shallot , sliced

2 tablespoons (28g) ginger , sliced

8 cloves (34g) garlic , crushed

2 tablespoons (30g) doubanjiang (chili bean paste; Chinese: 豆瓣醬)

1 teaspoon (5g) tomato paste

3 to 6 (3g) dried red chilies (adjust the amount according to the dried chili type)

¼ cup (63ml) rice wine (optional)

3 tablespoons (45ml) regular soy sauce

2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)

1 tablespoon (15ml) dark soy sauce (optional)

½ teaspoon (1.6g) ground white pepper

15 grams rock sugar (or 1 tablespoon + 1 teaspoon (20g) granulated sugar)

6½ cups (1625ml) cold water

subheading: Spices:

3 to 4 (3.5 to 5g) star anise

4 (0.5g) cloves

2 (2.5g) black cardamoms (optional)

2 (0.2g) bay leaves

1 (5.7g) cinnamon stick

1½ tablespoon (5.5g) sichuan peppercorn

1 teaspoon (2g) coriander seeds

1 teaspoon (2g) fennel seeds

1 teaspoon (2g) cumin seeds

subheading: Noodles & Garnishes:

Cooked thin or thick noodles (such as knife-cut noodles) , 100g - 120g per person

20 grams fresh cilantro , finely chopped

1 to 2 stalks green onions , finely sliced

80 grams vegetables (Shanghai Bok choy or spinach) (optional)

Spicy or non-spicy pickled green mustard (酸菜) (optional)

subheading: Equipment:

Instant Pot Pressure Cooker

Fine Mesh Strainer

Fat Separator

Directions at pressurecookrecipes.com

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