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Taiwanese Spicy Beef Noodle Soup (Instant Pot)
5 from 33 votes

Taiwanese Spicy Beef Noodle Soup (Instant Pot)

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.

Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings: 8
Calories: 400 kcal
Course: Main Course
Cuisine: Asian, Chinese, Taiwanese

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:
    Cup of Yum
  1. Rinse beef shank/bones/tendon in cold water. Drain.
  2. Fill up a large pot of cold water. Bring to a boil.
  3. Add the beef shank/bones/tendon to the boiling water. Let it boil vigorously for 10 minutes.
  4. Drain the beef bones and rinse with cold water to remove any scum/impurities.
  5. Transfer the beef shank/bones/tendon to an Instant Pot.
Prepare the spices:
  1. 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.
  2. Transfer the toasted spices into a cheesecloth and tie it up with kitchen string.
  3. Place the spice pack into the Instant Pot.
Add the seasonings:
  1. 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.
  2. Add the beef stock and cover with additional water so that all the beef/tendon are submerged.
Cook the beef:
  1. 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.
  2. For crockpot: simmer on low for 6-8 hours, until beef shank and tendon are soft and tender.
  3. Remove the beef shank (remove any bones) and beef tendon. Place the meat aside.
  4. Strain out the soup and discard the spice packet and vegetables (tomatoes, garlic, ginger, etc).
  5. Taste the soup for seasoning and adjust accordingly.
  6. Skim the fat off the soup. (You can also chill the soup in the fridge to do this easily).
Cook the veggies:
  1. 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:
  1. Next, using the same boiling water, cook about 1.5 lb of dry or fresh wheat noodles according to the directions on the package. 
  2. Drain the noodles and give them a quick rinse with cold water.
Assemble the bowls:
  1. Portion the noodles, beef shank/beef tendon, and bok choy into bowls.
  2. Ladle the hot beef soup over top and garnish with green onions, cilantro, pickled mustard greens and extra chili oil (if desired).
  3. Enjoy the spicy beef noodle soup immediately.

Nutrition Information

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: 8 Serving

Amount Per Serving

Calories 400

% 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.