Taiwanese Spicy Beef Noodle Soup (Instant Pot)
User Reviews
5
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 5 mins
-
Total Time
1 hr 25 mins
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Servings
8
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Calories
400 kcal
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Course
Main Course
Taiwanese Spicy Beef Noodle Soup (Instant Pot)
Report
Taiwanese Spicy Beef Noodle Soup made in an Instant Pot combines beef shank and tendon with a bouquet of toasted spices and robust seasonings like dou ban jiang and black bean paste. The rich broth simmers with aromatics including garlic, ginger, and tomato, resulting in a deep, spicy, and savory flavor. This hearty soup includes noodles and greens and reflects the distinctive taste of Taiwanese beef noodle soup.
Description
This recipe starts by blanching beef shank and tendon to remove impurities. Toasted star anise, cinnamon, black cardamom, fennel, and Sichuan peppercorn wrapped in cheesecloth are added to the Instant Pot along with fermented broad bean paste, black bean paste, soy sauces, garlic, ginger, green onions, tomatoes, rock sugar, and salt. The beef broth cooks under pressure, tenderizing the meat and infusing the stock with layered spices and umami. The finished soup features tender beef and gelatinous tendon immersed in a richly spiced broth with balanced heat and savory depth. Wheat noodles and bok choy or other leafy greens accompany the soup at serving.
Tender noodles and cooked greens complement the flavorful broth and tender meat, making this dish suitable as a filling meal, especially enjoyed on cooler days or when craving comforting spicy fare.
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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 soy sauce light
- 2 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon five-spice powder
- 1 head garlic smashed, about 12 cloves
- 1 inch ginger smashed
- 3 green onions chopped into large pieces
- 3 medium tomato cut in half
- 1 tablespoon rock sugar or granulated sugar
- 1 teaspoon salt sea salt
- 4 C (1 L) beef broth
- water as needed, cold, to top up
To serve:
- a few heads bok choy or any leafy greens
- 1.5 lb wheat noodles dried or fresh
- 2-3 green onions chopped
- mustard greens optional, pickled
- a few prigs 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 Information
Show Details
Calories
400kcal
(20%)
Carbohydrates
69g
(23%)
Protein
27g
(54%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
20mg
(7%)
Sodium
1289mg
(54%)
Potassium
633mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
464IU
(9%)
Vitamin C
8mg
(9%)
Calcium
86mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 27g | 54% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 1289mg | 54% |
| Potassium | 633mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 86mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
33 reviews
Excellent
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