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