Soup Noodle Heaven - Taiwanese Beef Noodle Soup

Ingredients

• 3.5 lb Beef Finger Meat (cut into 2‑inch pieces; parboil before cooking)
• 1 Tbsp Vegetable Oil (for sautéing aromatics)
• 1 oz Fresh Ginger (peeled and smashed)
• 3 cloves Garlic (smashed)
• 2 pieces Dry Red Chilies (optional for heat)
• 3 stalks Green Onions (white parts for broth, green tops for garnish)
• 1 medium Yellow Onion (cut into eighths)
• 2 Tbsp Tomato Paste
• 3 Tbsp Broad Bean Paste (Doubanjiang) (regular (non‑spicy) version used)
• 0.25 cup Shaoxing Wine (adds depth; can substitute dry sherry or omit)
• 0.25 cup Dark Soy Sauce (adds color, less salty than regular soy)
• 0.25 cup Light Soy Sauce
• 1 Tbsp Rock Sugar (helps tenderize meat and balances flavor)
• 1 piece Cinnamon Stick
• 2 pieces Star Anise
• 2 pieces Bay Leaves
• 0.25 tsp Five‑Spice Powder
• 1 tsp Sichuan Peppercorns (ground or whole)
• 6 cup Water (enough to cover ingredients)
• 8 oz Fresh Wheat Noodles (Korean wheat noodles; cook 3‑5 min)
• 1 bunch Bok Choy (trimmed, leaves separated)
• 1 small package Pickled Mustard Greens (optional condiment, rinsed)
• 0.25 cup Cilantro (chopped, garnish)

Instructions

1. Parboil the Beef

   Place the beef finger meat pieces in a pot of boiling water, boil for 5‑7 minutes, then drain and rinse under cold water to remove scum.

   Time: PT10M

   Temperature: 212°F

2. Prepare Aromatics

   Slice the white parts of the green onions, cut the onion into eighths, smash the garlic cloves, smash the ginger (about 1 oz), and set aside the two dried chilies.

   Time: PT10M

3. Sauté Aromatics

   Set the Instant Pot to Sauté on Normal. Add 1 Tbsp vegetable oil, then add ginger, garlic, and chilies. Cook for 30 seconds, then add the white onion parts and sauté 2‑3 minutes until translucent.

   Time: PT3M

4. Add Beef and Seasonings

   Turn off Sauté. Add the parboiled beef back into the pot. Stir in 2 Tbsp tomato paste, 3 Tbsp broad bean paste, ¼ cup Shaoxing wine, ¼ cup dark soy sauce, ¼ cup light soy sauce, and 1 Tbsp rock sugar. Mix well.

   Time: PT2M

5. Add Whole Spices

   Place a cinnamon stick, 2 star anise, 2 bay leaves, ¼ tsp five‑spice powder, and 1 tsp Sichuan peppercorns into a cheesecloth/tea bag and drop it into the pot. Add 6 cups water, ensuring the ingredients are covered.

   Time: PT2M

6. Pressure Cook

   Seal the Instant Pot lid, set the valve to sealing, and pressure cook on High for 45 minutes. Allow a natural pressure release for 15 minutes before opening.

   Time: PT1H0M

7. Finish the Broth

   Open the pot, skim excess fat from the surface, and discard the spice bag.

   Time: PT5M

8. Cook Noodles and Bok Choy

   In a separate pot of boiling water, cook the wheat noodles for 3‑5 minutes. Add the bok choy leaves during the last minute, then drain.

   Time: PT5M

   Temperature: 212°F

9. Assemble Bowls

   Divide cooked noodles and bok choy among 8 bowls. Ladle generous beef pieces and hot broth over each. Garnish with green onion tops, chopped cilantro, and optional pickled mustard greens.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef Finger Meat: Beef shank, Short ribs
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Dry Red Chilies: Fresh chilies, Red pepper flakes (½ tsp)
• Instead of Green Onions: Leeks (white part)
• Instead of Yellow Onion: White onion
• Instead of Tomato Paste: Ketchup (1 Tbsp)
• Instead of Broad Bean Paste (Doubanjiang): Miso paste (1 Tbsp)
• Instead of Shaoxing Wine: Dry sherry, White wine, Bourbon
• Instead of Dark Soy Sauce: Regular soy sauce (use 1/3 cup)
• Instead of Light Soy Sauce: Regular soy sauce (increase amount)
• Instead of Rock Sugar: Granulated sugar (1 Tbsp)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Star Anise: Anise seed (½ tsp)
• Instead of Bay Leaves: Dried thyme (½ tsp)
• Instead of Five‑Spice Powder: Ground cinnamon + cloves + fennel (pinch each)
• Instead of Sichuan Peppercorns: Black pepper (½ tsp)
• Instead of Fresh Wheat Noodles: Egg noodles, Ramen noodles
• Instead of Bok Choy: Napa cabbage
• Instead of Pickled Mustard Greens: Kimchi, Pickled radish
• Instead of Cilantro: Thai basil

Equipment Needed

• Instant Pot or Pressure Cooker
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Cups and Spoons
• Cheesecloth or Small Muslin Bag
• Ladle or Large Spoon
• Strainer
• Serving Bowls

Critical Steps — Do Not Skip

• Parboiling the beef to remove scum
• Pressure cooking for the correct time (45 min high + 15 min natural release)
• Skimming excess fat before serving
• Using a spice bag for easy removal of whole spices

Chef Tips from the Video

• If you can't find beef finger meat, use well‑trimmed beef shank or short rib for similar texture.
• Toast the whole spices briefly before bagging for extra aroma.
• Add a dash of sesame oil at the end for a subtle nutty finish.

Troubleshooting

Storage

Refrigerator: Store broth and beef separately in airtight containers for up to 3 days.

Freezer: Freeze broth and cooked beef in freezer‑safe bags for up to 2 months.

Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours.

Make-Ahead Tips

• Broth can be made a day ahead and reheated; flavor deepens.
• Cooked beef can be frozen in the broth for later use.
• Noodles are best added fresh to avoid sogginess.

Frequently Asked Questions